New potatoes are young, immature potatoes that are harvested before they reach full size. They have thin, delicate skins, a crisp and waxy texture, and a sweeter taste than mature potatoes because their sugars haven't fully converted to starch. Their waxy flesh and ability to hold their shape make them ideal for boiling or salads.
Key characteristics
Harvest time: They are dug up in spring and early summer, before they are fully mature.
Texture: Their texture is waxy rather than floury, which helps them keep their shape when cooked.
Flavor: They are sweeter than maincrop potatoes because the sugars have not yet converted into starch.
Skin: They have a thin, delicate skin that does not need to be peeled and can be easily scrubbed off.
Storage: They do not store as well as mature potatoes and should be used within a few days of purchasing.
How to cook and serve
Boil or steam: Boil them whole and serve with butter and salt, or with herbs like mint.
Salads: Their waxy texture makes them a great choice for potato salads, as they won't fall apart.
Type
Root Vegetable
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