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Subject: "New" potatos?
Newsgroups: rec.food.cooking

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From: Dectaz <dectaz[at]ev1.net>
Date: Fri, 28 Sep 2001 23:45:53 -0700
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Ok, what are "New" potatoes?
I assume this is not in reference to the date they were purchased,
right?
Thanks in advance
Dectaz

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From: Miche <miche[at]technologist.com>
Date: Sat, 29 Sep 2001 17:15:26 +1200
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Dectaz wrote:
> Ok, what are "New" potatoes?
> I assume this is not in reference to the date they were purchased,
> right?

Right.

They're the first potatoes of the new crop.  Small and sweet and 
finely-flavoured.  Great boiled with a sprig of mint, and served with 
too much butter.

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From: amoorman[at]visi.com (Alan)
Date: Sat, 29 Sep 2001 22:43:07 -0500
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Miche gave this insight:
:They're the first potatoes of the new crop.  Small and sweet and 
:finely-flavoured.  Great boiled with a sprig of mint, and served with 
:too much butter.

...and usually the red-skinned variety, as far as I know.

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From: Jo <darkginger[at]drowelf.net>
Date: Sun, 30 Sep 2001 04:48:31 +0100
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Alan wrote
> ...and usually the red-skinned variety, as far as I know.

Maybe in the US, but Jersey Royals are white skinned, as are the vast
majority of 'new' potatoes in the UK and Ireland. In fact., I don't think
I've ever had a red skinned new potato, now I come to think about it...

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From: Arri London <biotech[at]ic.ac.uk>
Date: Sun, 30 Sep 2001 18:28:28 -0600
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Darkginger wrote:
> Maybe in the US, but Jersey Royals are white skinned, as are the vast
> majority of 'new' potatoes in the UK and Ireland. In fact., I don't think
> I've ever had a red skinned new potato, now I come to think about it...

What a revelation it was to have Jersey Royals bought in
Jersey, as opposed to the ones on sale in London. They were
so tasty, I was sorry we'd only bought a couple of kilos!

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From: Arri London <biotech[at]ic.ac.uk>
Date: Sun, 30 Sep 2001 18:27:31 -0600
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Alan wrote
> ...and usually the red-skinned variety, as far as I know.

Not around here. The true new potatoes (as well as the
mini-potatoes passed off as 'new') are white-skinned as well
as red-skinned. Haven't seen any that were yellow-fleshed
though, but those are pretty rare around here in any case.

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From: Miche <miche[at]technologist.com>
Date: Tue, 02 Oct 2001 20:24:52 +1200
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Alan wrote
> ...and usually the red-skinned variety, as far as I know.

We have several varieties available to us in new potato season, some red 
skinned and some white.  The Jersey Bennes are usually regarded as the 
best, though.

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From: Dectaz <dectaz[at]spammerssuckgreenshitev1.net>
Date: Sat, 29 Sep 2001 22:53:40 -0700
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Miche wrote:
> They're the first potatoes of the new crop.  Small and sweet and
> finely-flavoured.  Great boiled with a sprig of mint, and served with
> too much butter.

"They" should call them "Baby" potatoes!
Or Veal!
Hahahahaha

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From: Miche <miche[at]technologist.com>
Date: Tue, 02 Oct 2001 20:24:05 +1200
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Dectaz wrote:

> "They" should call them "Baby" potatoes!

Why?

> Or Veal!

Name's taken.

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From: Moira de Swardt <moira.deswardt[at]africaonline.co.sz>
Date: Sat, 29 Sep 2001 07:22:41 +0200
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Dectaz wrote:
> Ok, what are "New" potatoes?

Baby potatoes.  Ones that have only recently started growing.

Delicious boiled, served in their skins, with parsley butter.  Also
with pesto.

Moira, the Faerie Godmother

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From: Tony Pelliccio <stopspam.tonypo1[at]home.com.stopspam>
Date: Sat, 29 Sep 2001 14:35:01 GMT
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Dectaz wrote:
> Ok, what are "New" potatoes?

Well.. if you look at them like cars there'd also be "Used" potatoes. Oh 
wait, that's the processed potatoe products. 

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From: penmart01[at]aol.como (Sheldon)
Date: 29 Sep 2001 16:19:56 GMT
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Dectaz wrote:
> Ok, what are "New" potatoes?

New potatoes are simply young potatoes (any variety). They haven't had time to
convert their sugar fully into starch and consequently have a crisp, waxy
texture and thin, undeveloped wispy skins. New potatoes are small enough to
cook whole and are excellent boiled or pan-roasted. Because they retain their
shape after being cooked and cut, new potatoes are particularly suited for use
in potato salad. The season for new potatoes is spring to early summer.
Potatoes of one variety or another are available year-round. Choose potatoes
that are suitable for the desired method of cooking. All potatoes should be
firm, well-shaped (for their type) and blemish-free. New potatoes may be
missing some of their feathery skin but other types should not have any bald
spots. Avoid potatoes that are wrinkled, sprouted or cracked. A green tinge 
indicative of prolonged light exposure  is caused by the alkaloid solanine,
which can be toxic if eaten in quantity. This bitter green portion can be cut
or scraped off and the potato used in the normal fashion. Store potatoes in a
cool, dark, well-ventilated place for up to 2 weeks. New potatoes should be
used within 3 days of purchase. Refrigerating potatoes causes them to become
quite sweet and to turn dark when cooked. Warm temperatures encourage sprouting
and shriveling. (Epicurious)

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From: Arri London <biotech[at]ic.ac.uk>
Date: Sat, 29 Sep 2001 18:41:26 -0600
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Dectaz wrote:
> Ok, what are "New" potatoes?

They are supposed to be the first small potatoes of the new
season. However around here, it sometimes refers to any
smaller-than-usual potato.


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