The new potatoes called for in this recipe are small, immature waxy potatoes harvested in spring and early summer. You can choose among tiny red potatoes such as Red Bliss, tiny fingerling or banana potatoes, Yukon Golds, purple or blue varieties and a host of others. All are low in starch and have thin skins and a firm, moist texture. If you cannot find new potatoes, use any small waxy potato 1 to 1 1/2 inches in diameter. Larger potatoes may be cut into quarters or halves. Starchy russets are not a good choice for this recipe.
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