New potatoes, the first potatoes dug in spring and early summer, taste earthy and satisfying but nothing like the heftier mature potatoes found in markets the rest of the year. These young potatoes are low in starch, with thin, tender skins and delicate flesh. Small round red or white potatoes (also called creamers), fingerlings and Yellow Finns are among the most common varieties available as new potatoes. Unlike mature potatoes, new potatoes should be stored no more than 2 or 3 days before cooking and eating.
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