According to chef Lisa Gudberg Ballisager from Denmark, timing within the growing season is important.
She explains that new potatoes harvested later in the season have spent more time in the ground, giving them a richer flavour than the first potatoes to reach the market.
At the same time, prices tend to fall as the season progresses, making them more affordable.
She also notes that new potatoes differ from winter potatoes because they have a milder flavour and a subtle natural sweetness.
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Preparation matters
Lisa Gudberg Ballisager recommends leaving the skins on new potatoes.
Instead, they should be washed thoroughly and gently scrubbed clean, as the skins contain both flavour and valuable nutrients.
Place the potatoes in cold, salted water before bringing it to a boil.
They only need to cook for a few minutes, depending on their size, before being left to rest briefly in the hot water. Leaving them in the water for too long can make them soft and watery.
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The chef's advice
Lisa Gudberg Ballisager says this is the ideal time to enjoy new potatoes.
In her view, they offer the best balance of flavour and value at this stage of the season.
For that reason, she believes even people who do not usually choose potatoes should consider giving fresh new potatoes a try.
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