Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

New Potatoes

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note


baby potatoes

What is it?

Technically, a new potato is harvested from the vine while the leaves are still green. At this stage, the immature potatoes are thin-skinned and haven’t developed their full complement of starch. So regardless of their variety, new potatoes are low in starch and high in moisture, even if they’re actually a high-starch variety. Since mature red potatoes and new potatoes are both low starch, they can be used interchangeably and, subsequently, red potatoes, even mature ones, are often referred to as “new potatoes.” New potatoes of any variety are delicious steamed or boiled, mixed in salads, or roasted in foil.

Don’t have it?

You can substitute red potatoes or fingerlings.

How to choose:

About the only place you’ll find true new potatoes is at a summertime farmers’ market or in your own garden. Choose hard ones with almost translucent skins.

How to prep:

Because new potatoes have such tender skin, it is often left on, though it can also be easily peeled. Wash new potatoes gently under cool running water and cut away any blemishes with a paring knife.

How to store:

New potatoes are very perishable; use them within a few days of purchase and store them in a dark, cool, and dry place.

Cross Reference

red potato


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.