Subject: "New" potatos?
Newsgroups: rec.food.cooking
From: Dectaz (dectaz at ev1.net)
Date: Fri, 28 Sep 2001 23:45:53 -0700
--------
Ok, what are "New" potatoes?
I assume this is not in reference to the date they were purchased, right?
Thanks in advance
Dectaz
From: Miche (miche at technologist.com)
Date: Sat, 29 Sep 2001 17:15:26 +1200
--------
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.
From: amoorman at visi.com (Alan)
Date: Sat, 29 Sep 2001 22:43:07 -0500
--------
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.
From: Jo (darkginger at drowelf.net)
Date: Sun, 30 Sep 2001 04:48:31 +0100
--------
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...
From: Arri London (biotech at ic.ac.uk)
Date: Sun, 30 Sep 2001 18:28:28 -0600
--------
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!
From: Arri London (biotech at ic.ac.uk)
Date: Sun, 30 Sep 2001 18:27:31 -0600
--------
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.
From: Miche (miche at technologist.com)
Date: Tue, 02 Oct 2001 20:24:52 +1200
--------
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.
From: Dectaz (dectaz at spammerssuckgreenshitev1.net)
Date: Sat, 29 Sep 2001 22:53:40 -0700
--------
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
From: Miche (miche at technologist.com)
Date: Tue, 02 Oct 2001 20:24:05 +1200
--------
Dectaz wrote:
> "They" should call them "Baby" potatoes!
Why?
> Or Veal!
Name's taken.
From: Moira de Swardt (moira.deswardt at africaonline.co.sz)
Date: Sat, 29 Sep 2001 07:22:41 +0200
--------
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
From: Tony Pelliccio (stopspam.tonypo1 at home.com.stopspam)
Date: Sat, 29 Sep 2001 14:35:01 GMT
--------
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.
From: penmart01 at aol.como (Sheldon)
Date: 29 Sep 2001 16:19:56 GMT
--------
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)
From: Arri London (biotech at ic.ac.uk)
Date: Sat, 29 Sep 2001 18:41:26 -0600
--------
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.