Make Southwest Twice-Baked New Potatoes for a fun mini-version of their bigger cousin. Add fresh parsley sprigs to your serving platter for a pop of color.
Ralph Anderson / styling Rose Nguyen / food styling Angela Sellers
What makes a potato "new?" Simply put, it's any kind that is harvested before it's fully matured. This makes for a smaller size; sweet, tender white flesh; and signature skins that are thin and waxy in texture. Because of the thin skin, it's okay to have a few bald spots. They're petite enough to cook whole and are ideal for salads because they retain their shape after cooking. Just remember to buy potatoes that are uniform in size so they cook evenly. You can store them in a dark, dry place for several weeks.
Potato Recipes:
- Southwest Twice-Baked New Potatoes
- Lemon-and-Herb Roasted New Potatoes
- New Potato Salad With Feta Cheese
"News About New Potatoes" is from the March 2006 issue of Southern Living.
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