New potatoes are a little different than longer storing potatoes.

The thickness of the skin of a potato is determined by when it is harvested and the age of the plant it is harvested from.

New potatoes are harvested while the plant is still alive, that is why the skins are so thin. They will cook faster than potatoes with thicker skins and be more tender than thicker skinned potatoes.

Thicker skins on potatoes result from leaving the potatoes in the ground after the plant dies. The potatoes stop getting nutrients from the plant and thicken their skins to insulate themselves from the elements, and to store energy so it can sprout in the next season. This thicker skin improves storing ability too.

Treat new potatoes like fresh produce — store them in the refrigerator in a plastic bag. Because the skins are so soft, the potatoes will be scuffed by us at the farm harvesting and washing and bagging them. Don’t worry, this is normal and perfectly OK . Use new potatoes within 7-10 days.

I like to steam new potatoes or pan fry or pan roast them. I find boiling them is too rough and they sometimes shred and fall apart. I have read that some people like to microwave new potatoes, that it concentrates their flavor. I haven’t tried it, if you have leave a comment below please!

You can substitute new potatoes for regular potatoes in most uses and recipes except for Baked Potatoes and French Fries. New potatoes aren’t sturdy starchy enough for these types of uses.

Have a great week. See you at pick-up.

Mo