Pronounce it: n-ew po-tate-oes
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and unlike their fully grown counterparts, they keep their shape once cooked and cut. They are also sweeter because their sugar has not yet converted into starch, and are therefore particularly suited to salads.
Jersey Royals are the best known variety, and their appearance in late April heralds the beginning of the summer. Other varieties include Pentland Javelin and salad potatoes, which are best eaten cold.
Choose the best
Choose new potatoes that are firm, dry and blemish-free. Unwashed potatoes last longer as the dirt protects them from bruising and general deterioration.
You don't need to peel new potatoes; just rinse to remove any dirt and cook whole. To boil, place potatoes into a pan of lightly salted water, bring to the boil, simmer until tender (about 10 minutes) and drain. Dress new potatoes as soon as they are cooked to help them absorb the flavour of the butter or oil (this way you will also use less).
Store new potatoes in a cool, dark, well-ventilated place. They should be used within a few days of purchase.
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