Roughly 90 percent of U.S. potatoes are planted in the spring and harvested in the fall. The marketing season for fall potatoes begins in August (for areas of early harvest) and may continue through to the following August. Unlike most produce crops, which are perishable, potatoes are well-suited for long-term storage in climate-controlled rooms or containers.
Potatoes harvested in the winter, spring and summer account for less than 10 percent of the U.S. potato production. However, these potatoes meet specific market needs and generally cost more than fall potatoes. For example, some consumers prefer “new” or “freshly dug” potatoes, such as round red, white, yellow and purple varieties that are smaller in size and are normally not stored before sale.
Any variety of potato that is harvested early is considered a new potato. Since they are picked before their sugars have converted to starch, new potatoes are crisp and waxy and high in moisture. They also have thin skins, making them great for cooking and eating unpeeled. New potatoes are in season in spring and early summer and they should be firm, smooth and free of cracks or soft brown spots. Choose potatoes of similar size so they cook evenly.
Store potatoes in a cool, well ventilated place. Temperatures lower than 50 degrees, such as in the refrigerator, cause a potato’s starch to convert to sugar, resulting in a sweet taste and discoloration when cooked. If you do refrigerate, letting the potato warm gradually to room temperature before cooking can reduce the discoloration. Avoid areas that reach high temperatures (beneath the sink or beside large appliances) or receive too much sunlight (on the counter-top).
Perforated plastic bags and paper bags offer the best environment for extending a potato’s shelf-life. Don’t wash potatoes before storing them, as dampness promotes early spoilage.
For Breakfast or Lunch
Potato and Vegetable Frittata
- 1 lb medium new potatoes
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1 red bell pepper, seeded, and thinly sliced
- 1 small yellow onion, thinly sliced
- Small bag of fresh baby spinach
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons thinly sliced basil
- 1/2 cup grated Parmesan cheese
- 8 eggs, beaten
Boil potatoes in a saucepan, covered, until tender. Drain and when cool enough, cut into thin slices..
Heat an oven broiler.
Heat oil in an ovenproof 12 inch nonstick skillet over medium-high heat. Cook garlic, red pepper and onion until soft, 3–4 minutes. Add spinach; cook until wilted, about 1 minute. Stir in sliced potatoes, salt and pepper.
Stir in half the basil, the Parmesan cheese and the eggs and reduce heat to medium; cook until golden on the bottom, 8–10 minutes. Place the pan under the broiler. Broil until set and golden on top, about 3 minutes. Garnish with remaining basil.
As An Appetizer
Roasted Potatoes with Ricotta
- 1 1/2 pounds small new potatoes
- 1 teaspoon plus 1 tablespoon extra-virgin olive oil
- Coarse salt and ground pepper
- 1/2 cup ricotta
- 2 tablespoons finely grated Parmesan
- Zest from 1/2 lemon, finely grated
Preheat oven to 450 degrees F. Place potatoes in the center of a 3-foot-long piece of foil. Drizzle with 1 teaspoon olive oil and season with salt and pepper. Bring the long sides of the foil together and fold edges over, then tightly crimp the ends to create a packet. Roast on a baking sheet until cooked through, 35 to 40 minutes.
In a small bowl, combine ricotta, Parmesan and lemon zest; season with salt and pepper. When the potatoes are cool enough to handle, cut a small X on top of each with a paring knife and gently squeeze open. Place 1 teaspoon ricotta mixture into each. Drizzle 1 tablespoon olive oil over the stuffed potatoes on a serving platter
In A Soup
Italian Fish and Potato Soup
- 1 tablespoon olive oil
- 1 onion, small dice
- 3 garlic cloves, minced
- 2 celery stalks, small dice
- 2 new red potatoes, diced
- 2 new white potatoes, diced
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 teaspoon dried oregano
- Pinch salt and pepper
- One 28 oz can Italian diced tomatoes
- One 8 oz bottle clam juice
- 4 cups water
- Juice from 1 large lemon
- 1 1/2 lbs fresh or frozen cod-fish (or any other firm white fish), cut in 1 inch pieces
- 1/2 cup roughly chopped Italian green and Kalamata olives
- Additional salt and pepper, to taste
In a large soup pot, heat oil and add onion, garlic, celery and potatoes. Season with thyme, oregano, salt and pepper. Sauté for about 10 minutes until slightly softened. Add tomatoes, clam juice, lemon juice and water. Bring to a boil and then let simmer for about 20 minutes or until the potatoes are soft.
Add the fish and olives to the soup and gently stir. Continue to cook for another 15-20 minutes until the fish is cooked through. Taste for salt and pepper and adjust accordingly.
In A Salad
Arugula with Roasted Salmon and New Potatoes
- 1 pound red or yellow new potatoes, quartered
- 3 tablespoons olive oil
- Coarse salt and ground pepper
- 1 pound skinless salmon fillet
- 3 tablespoons white-wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 cup snipped chives
- 10 ounces baby arugula
Preheat the oven to 450 degrees F. On a large rimmed baking pan, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast 10 minutes.
Toss potatoes and push to the sides of the baking pan; place salmon in the center and season with salt and pepper.
Roast until potatoes are tender and the salmon is opaque throughout, about 15 minutes. Transfer salmon to a plate; break into large pieces with a fork.
Whisk together vinegar, mustard, chives and remaining 2 tablespoons oil in a large bowl; season with salt and pepper.
Add arugula and potatoes; toss to combine. Top salad with salmon pieces and serve.
In A Pasta
Pasta with Pesto, Potatoes and Green Beans
- 2 medium new potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon salt, plus more for seasoning
- 8 ounces cavatappi pasta
- 8 ounces green beans, trimmed and halved
- 1/2 cup homemade basil pesto or store-bought
- Fresh ground black pepper
Place the potatoes in a large pot of water; bring to a boil.
Add salt and cavatappi or other short tubular pasta; return to a boil; cook 2 minutes.
Add green beans. Return to a boil; cook until vegetables are tender and pasta is al dente, about 6 minutes.
Drain reserving ½ cup of the pasta cooking water.
Toss pasta and vegetables with the pesto and thin with some of the pasta cooking water. Garnish with fresh black pepper.
In A Main Course
Roast Beef with New Potatoes and Shallots
- 1 1/2 pounds small red new potatoes (10 to 12), well scrubbed, halved or quartered
- 1 pound shallots (8 to 10), peeled, ends trimmed and halved lengthwise
- 1 teaspoon dried Italian seasoning
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 1 1/2 pounds eye-of-round beef roast, tied
Preheat the oven to 400 degrees F. On a large rimmed baking pan, toss potatoes and shallots with the oil; sprinkle on the Italian seasoning and add salt and pepper to taste.
Push vegetables to the edges of the baking pan; place roast in the center. Turn roast to coat with oil on the pan and season generously with salt and pepper.
Roast, tossing potatoes and shallots occasionally, until an instant-read thermometer inserted in the center of the meat registers 130 degrees F for medium-rare, 40 to 50 minutes.
Let the beef rest 10 minutes, loosely covered with aluminum foil, before slicing and serving with the potatoes and shallots.