New potatoes

Seasonal potatoes harvested young: delicate skin, creamy pulp and sweet-herbal flavour

The taste of spring in the garden, a seasonal rarity that cooks quickly and is sublimely creamy.

New Potatoes: Authenticity and Artisanal Flavor

Le New potatoes They are one of the most delicious delicacies expected and seasonal from the Italian spring garden: small, round tubers collected before full maturation, usually between late spring and early summer, when the plant is still young and its fruits are compact. The distinctive feature is the very thin skin, almost tissue-like, which can be removed simply by rubbing the tuber — so much so that many consumers choose to keep it whole to cook the potatoes "in camicia". The pulp is creamy, firm, slightly sweet, with a characteristic herbaceous and delicate aroma Reminiscent of the freshness of a freshly dug garden. A seasonal rarity worth a year's wait.
 
 
 

The roots of these potatoes are deep in the tradition of the "primeurs"

The practice of collecting the young potatoes before full maturation is an ancient European agronomic tradition which has developed its own lexicon in each culture: in France they are called “pommes de terre primaurs” and include famous varieties such as the Pomme de Terre de l'Île de Ré PGI, In England are the “new potatoes”, among which the highly prized one stands out Jersey Royal collected on the windy slopes of the Channel Islands; in Italy, each region boasts its own local excellences - from Galatina PGI New Potato in Puglia, at Bologna Potato DOP, Apulian short stories from Capitanata, up to the delicious ones Syracuse PGI new potatoesA European gastronomic tradition that spans centuries of peasant cuisine and which today lives a new spring thanks to the renewed interest in seasonal, fresh and zero-mile products.
 
 
 

Choosing new potatoes means choosing freshness and lightness

New potatoes are nutritionally different from “old” potatoes due to some distinctive features that make them more light and digestible. They have a lower starch content compared to mature potatoes (starch increases during the storage phase), so they are less caloric and with an more moderate glycemic index, especially if steamed with the peel. They retain their full Vitamin C in high concentration (up to double that of old potatoes, since vitamin C degrades significantly during storage), in addition to Vitamin B6, folate, Potassium, Magnesium, Iron e dietary fibers (particularly concentrated in the thin skin, which is easily edible especially in the new ones). They also provide antioxidants e phenolic compounds typical of the young tuber. An ideal choice for Mediterranean diet, athletes, children, the elderly and anyone looking for a light and tasty potato.
 
 
 

How to Best Use: New Potatoes

• BAKED WITH PEEL, ROSEMARY, AND GARLIC: THE MEDITERRANEAN CLASSIC
  The most used noble and immediate New Potatoes is cooking baked with the peel: wash them carefully, cut them in half or leave them whole if small, season them with Organic Extra Virgin Olive Oil, Fresh Rosemary, a few slices of Tuscan Aglione from Valdichiana Poached and seasoned with coarse salt. Bake at 200°C for 30-35 minutes until golden brown. The thin skin remains crispy while the flesh becomes creamy: a perfect Mediterranean side dish that enhances grilled fish, white meats, or fried eggs. Also try them with Organic Seasoning for Meat.
• BOILED AND SEASONED: THE PERFECT SIDE DISH FOR FISH AND SALAD NIÇOISE
  New potatoes are unbeatable boiled whole or in half Cook them in boiling salted water for 15-20 minutes (much less than regular potatoes). Drain them and season them with extra virgin olive oil, chopped fresh mint, and a pinch of pepper for a fresh and fragrant side dish. They're the ideal base for the classic Nicoise salad: combine them with Organic Yellow Green Beans, Mediterranean Tuna Fillets in Olive Oil and hard-boiled eggs for a unique Mediterranean dish. Also wonderful as an accompaniment to Organic Smoked Irish Salmon or fish in foil.
• SAUTÉ WITH SPRING ONIONS AND FRESH HERBS
  To enhance the natural creaminess New Potatoes, prepare them in a pan sauté style: after a brief boil of 10 minutes to soften them, drain them and sauté them in a non-stick pan with EVO oil, Fresh Tropea red onion thinly sliced ​​and chopped parsley until golden. For a festive variation, add crispy bacon and some Organic Gaeta DOP olives. In version warm potato salad, mix them with sliced ​​red onion, Slowfood salted Salina capers, Cetara Anchovy Fillets in Oil and parsley: a traditional Mediterranean dish that can be prepared in 20 minutes.

Ingredients

Fresh, seasonal new potatoes from organic farming.
 
 
 

Food container

Unlike mature potatoes, new potatoes they don't keep for long: the thin skin does not provide an effective barrier and the young pulp is more prone to deterioration. Store in a cool, dry place. in the dark (light promotes the formation of solanine and sprouts), in a paper bag or in a ventilated wooden box, and consume preferably within 5-7 days from delivery. Do not store in refrigeratorCold temperatures convert starch into sugars, altering their flavor and texture. The thin skin can be kept while cooking: simply scrub them gently with a brush under running water to remove any soil residue. Always remove any sprouts or green parts before eating.
 
 
 

Nutritional Values ​​(indicative average values ​​per 100g of product)

• Energy: 314 kJ / 75 kcal
• Fat: 0,2 g (of which saturated fatty acids: 0,05 g)
• Carbohydrates: 16,2 g (of which sugars: 1,1 g)
• Fiber: 2,2 g
• Protein: 2 g
• Salt: 0,01 g

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