Farmers market report: New potatoes are in season. Here are 9 recipes
New potatoes. Many people generically refer to any small potato as “new,†but there’s a lot more to it than that: Truly new potatoes are those that have been freshly dug and brought to market without curing.
What’s in season: New potatoes — the ones that are freshly dug and sold before curing — are in season, in colorful varieties available from a number of farmers. More delicate and creamy than larger cured potatoes, new potatoes have papery thin skin that rubs off easily, and they keep only a week or so after you bring them home. Each variety has a unique flavor, with options as varied as vibrant Purple Viking, German Butterball and Magic Myrna, an Alaskan variety recently spotted at the Weiser Farms stand and similar in flavor to a sweet potato.
What to cook: Unlike cured potatoes with thicker skins, new potatoes don’t have to be peeled. Steam the smaller potatoes whole, lightly dress them to use as salads, or toss them with fresh chopped herbs as a simple side dish. Dice uncooked potatoes and add to soups or stews to lend a rich, creamy texture and delicate flavor to the finished dish. Or simply smash the potatoes, skins and all, mixing with plenty of butter and cream, and maybe a little crème fraîche.
What’s on the horizon: Squash blossoms are beginning to show up at select stands.
Click on the photo gallery below for more recipes.
DANDELION GREEN AND NEW POTATO GRATIN
Total time: About 1 hour | Serves 6 to 8
Butter for pan
2 stalks green garlic, trimmed and finely chopped
1 1/2 pounds new potatoes, scrubbed
2 cups coarsely chopped dandelion greens
Salt
Freshly ground white pepper to taste
1 cup creme fraiche
1/3 cup whole milk
1 1/2 cups grated aged Gruyere
1. Heat the oven to 375 degrees. Butter a large gratin dish. Sprinkle the garlic over the bottom.
2. Slice the potatoes about one-fourth-inch thick. Arrange half the slices, slightly overlapping, across the bottom of the pan. Strew the dandelion greens over the potato slices. Season with one-fourth teaspoon salt and a pinch of pepper. Arrange the remaining potato slices over the top. Season again with one-fourth teaspoon salt and a pinch of pepper.
3. In a small bowl, whisk the creme fraiche with the milk and pour the mixture evenly over the potatoes. Cover with the cheese.
4. Bake until the potatoes are easily pierced with a knife, the cream is bubbly and the cheese is browned, about 45 minutes. Serve immediately.
Each of 8 servings: 223 calories; 9 grams protein; 18 grams carbohydrates; 2 grams fiber; 13 grams fat; 8 grams saturated fat; 36 mg. cholesterol; 105 mg. sodium.
Love cooking as much as I do? Follow me @noellecarter
ALSO
Put down those dumplings and try the scallion pancakes at these 7 San Gabriel Valley restaurants
What we’re into: Patatas bravas at Gasolina in Woodland Hills
Highland Park is about to get a new, serious cocktail bar, called ETA
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.
