Found in farmers' markets and greengrocers in spring and early summer, new potatoes are freshly dug immature waxy potatoes. The red ones are the most common, but other varieties may be found. These young tubers are thin-skinned and must be used soon after harvest. True new potatoes are available for only a short time each year, but any small, thin-skinned waxy potato, such as red or white creamers or fingerlings, may be used instead.
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