Description
Light-skinned, yellow-fleshed all-purpose potatoes. Similar to Yukon Gold, but bred at Cornell University to grow well in New England this variety is called Keuka Gold. These have proven themselves to be productive and disease-resistant, even in our wet, heavy soil. This is important, because it’s tricky to grow good organic potatoes.
And, of course, they are delicious…especially as new potatoes!
New potatoes are freshly dug, not simply small potatoes. So fresh the skins haven’t cured yet, so we don’t pre-wash them as the skins would come right off. These red potatoes are always good for roasting, frying, and mashing, but a quick steam really brings out the delicate flavor and texture of a new potato. You’ll actually notice some sweetness to these tots as the sugars haven’t converted to starch, which happens later during the curing (for storage) process.
Thanks presumably to the seed potato source, one variety of yellow potatoes are super fugly, though they taste great. They’re just going to get fuglier as they grow, so I’d like to see them gone. If you don’t mind sacrificing beauty for flavor, please do your part and gobble these uglies up. New potatoes are freshly dug, not simply small potatoes. New potatoes are always good for roasting, frying, and mashing, but a quick steam really brings out the delicate flavor and texture of a new potato. You’ll actually notice some sweetness to these tots as the sugars haven’t converted to starch, which happens later during the curing (for storage) process.
