sm potato -- peeled—cut into 1/4-inch dice
Potatoes are excellent sources of vitamin C, potassium, and B vitamins, with the peeled skin retaining important fiber and micronutrients; small new potatoes particularly contain less starch and more moisture than mature varieties.
About
The potato (Solanum tuberosum) is a starchy tuber native to the Andes Mountains of South America, now cultivated worldwide as a staple carbohydrate. Small potatoes, typically ranging from 1 to 2 inches in diameter, are young potatoes harvested before full maturity, characterized by thin, delicate skin and creamy, waxy flesh with minimal starch content compared to larger russet varieties. Their small size and thin skin make them ideal for cooking whole or in small-cut preparations, where the skin is often left intact for texture and nutrients. When peeled and diced into uniform 1/4-inch cubes, small potatoes cook rapidly and evenly, making them suitable for soups, stews, salads, and side dishes requiring quick, consistent texture throughout the cooking process.
Culinary Uses
Small potatoes diced into 1/4-inch cubes are commonly featured in creamy soups (such as potato leek or chowder), vegetable stews, and hash preparations where the small dice size allows for rapid, uniform cooking and integration with other ingredients. This cut is particularly valued in French cuisine for potatoes à l'Anglaise, in Spanish tortilla, and in various braise and pot roast applications. The consistent size ensures that all pieces reach doneness simultaneously, crucial for dishes requiring tender interiors without mushiness. The small dice also increases surface area for browning and seasoning absorption, making them ideal for sautéed potato sides or as a component in grain salads and composed vegetable dishes.