Did you know New Potatoes are actually just normal potatoes, harvested sooner, when they’re little?
I have to admit, I did not. But I do think they tend to be of the waxy variety, rather than floury.
And I haven’t eaten enough of them this season either- I have found myself with kilos left over from deliveries plus a regular Riverford veg box, that I ALWAYS forget to change even when I could provide a small town with potatoes, onions and carrots for at least a week.
Of potatoes, Yotam Ottolenghi once said..
“the most memorable potatoes I’ve ever tasted were at the Ballymaloe Cookery School in County Cork, Ireland. Apart from being a superb example of a local new-season variety, these potatoes were simply boiled with heaps of aromatics before being tossed in butter and salt, but they had a hugely satisfying complexity. It wasn’t until this moment, after a lifetime as a cook, that I fully understood the true power of the humble potato, which is its ability to convey the flavours of other ingredients. It’s a modest quality, but one that gives us outstanding dishes.”
And it’s true, isn’t it? And I’m wondering why we don’t use them in the recipe bags more often. They go insanely well with curry, soaking up all those warm spices, with a sharp vinaigrette in a salad; fried until crispy, with a punchy, garlicky mayo or baked in a thyme-scented cream, dauphinoise-style.
In recent years, the low-carb community has vilified the humble spud- but it is still a vegetable and contains decent amounts of vital micronutrients, plus much-needed fibre (especially if the skins are on).
An average portion (180g) will deliver:
Thiamin B1 (energy and emotional state!)
Pantothenic Acid B5 (energy, reduces tiredness and fatigue)
Vitamin B6 (blood and mental health, energy, glossy hair)
Potassium (blood pressure regulating)
Copper (Immune and nervous system)
Folate B9 (Immune, cardiovascular and mental health)
So go forth and embrace the potato- or at least cook some up this weekend.
Here’s what I’d do: