Did you know that new potatoes are not a particular variety and are not always red potatoes? New potatoes mean the potatoes are freshly harvested and have not been cured or stored. So when you see red potatoes, don’t assume they are new!
After harvest, most potatoes are stored for up to a couple of weeks to set the peel, which allows them to last longer. That’s why new potatoes have more moisture, sweetness and cook quicker. The skin of “real” new potatoes is thin and so you can easily rub it off with your thumb. However, the shelf -life of new potatoes is only about a week.
Good news about potatoes–they are an excellent source of vitamin C!
Recipe (choose organic ingredients when available):
- 3 pounds new potatoes, washed and quartered
- 3 tablespoons cold-pressed extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt to taste, sparingly
Preheat oven to 400 degrees Fahrenheit. Spread quartered potatoes on a foil-lined large shallow roasting pan. Evenly coat potatoes with the oil, vinegar and season with salt. Bake for 35 to 37 minutes.
|For a Serving Size of 100 grams (100g)|
|Calories 77||Calories from Fat 2.7 (3.5%)|
|% Daily Value *|
|Total Fat 0.3g||–|
|Saturated fat 0.1g||–|
|Polyunsaturated fat 0.1g||–|
|Net carbs 14.8g||–|
|Vitamins and minerals|
|Vitamin A 0μg||0%|
|Vitamin C 29.7mg||50%|
Checkout my award winning lifestyle cookbook: Beyond The Mediterranean Diet: European Secrets Of The Super Healthy.