Yukon Gold, Red Bliss, Red Pontiac, Yellow Finn, Russian Banana and Purple Peruvian are some favorites. New potato is the catchall term for potatoes that are freshly harvested.
Potatoes that feel firm and smell sweet. New potatoes should have a thin skin and not be green. Color, shape and size will depend on the variety.
Keep potatoes in a cool, dark, dry spot, preferably in a paper bag. Don’t store them near onions, because it causes them to spoil. Sunlight makes potatoes turn green and refrigeration turns some of their starch into sugar, making them sweeter. Cut out any green spots or sprouts before cooking.
Summer new potatoes are delicate, sweet and incredibly versatile. They can be quickly steamed, boiled, grilled, roasted or sautéed. When boiling new potatoes, always start them off in a pot of cold water. Try parboiling new potatoes and then finishing them on the grill with olive oil and sea salt.