The first new potatoes are here again. They are harvested before they are fully mature, which gives them their thin skins, soft texture and slightly sweet, buttery flavour. Freshly dug potatoes often taste quite different from the ones you find in a shop.

When you harvest them, you get that familiar smell of freshly turned soil. There is always a little surprise waiting underneath the plant. Gently pulling it from the ground reveals the potatoes hiding below, sometimes with golden-yellow skins and sometimes with a reddish colour.

🥔 What makes new potatoes different?

Unlike mature potatoes, new potatoes are:

  • Harvested early — usually just a few weeks after flowering
  • Small and tender with a waxy, creamy texture
  • Thin-skinned so there’s no need to peel them
  • Lower in starch, making them perfect for salads or roasting

Because they haven’t been cured for storage, new potatoes are meant to be enjoyed fresh — ideally within a few days of harvest.

🌱 Best local varieties

Depending on the region, you might find:

  • Nicola – buttery, yellow-fleshed, holds shape beautifully
  • Ratte – French heirloom with a nutty flavor
  • Red Duke of York – bright red skin, fluffy yet moist
  • Charlotte – versatile and perfect for salads

Your local farm can tell you which varieties are at their peak right now.

🧺 How to store and use them

  • Use quickly – ideally within 3–5 days
  • Store in a cool, dark place, but not the fridge (cold can turn starch into sugar)
  • Avoid washing until right before cooking to preserve freshness

Because of their tender skins, new potatoes are also more susceptible to bruising — handle them gently.

🥗 Recipe: Perfect Summer Potato Salad

Ingredients:

  • 1 kg new potatoes
  • 3 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • Handful of fresh herbs (parsley, dill, chives)
  • Salt & pepper to taste

Method:

  1. Boil potatoes in salted water until tender (about 10–12 minutes).
  2. Drain and let cool slightly, then halve or quarter.
  3. Whisk together olive oil, vinegar, and mustard.
  4. Toss warm potatoes with dressing and fresh herbs.
  5. Season with salt and pepper, and serve at room temperature.

This salad is just as good for a picnic as it is alongside grilled fish or chicken.

🌾 Where to pick your own new potatoes

These farms are offering freshly dug new potatoes this week:

Fresh new potatoes are a fleeting pleasure of summer — sweet, tender, and a reminder that sometimes the simplest foods are the most satisfying. Grab a basket and dig in while the season lasts.