New potato

New potato is a type of potato characterized by being harvested before it fully matures, which gives it a thin, delicate, and almost transparent skin. Its flesh is firm, moist, and has a mild and sweet flavor, making it ideal for recipes that require a delicate texture and a less earthy taste than mature potatoes.

The origin of the potato is Andean, specifically from the region that now includes countries like Peru and Bolivia, where it was domesticated thousands of years ago. The new potato maintains this tradition, being a highly valued ingredient in Latin American and global cuisine.

Among its properties, its low starch content compared to common potatoes stands out, as well as its high water content and nutrients like vitamin C, potassium, and fiber, making it a healthy and versatile option in gastronomy.

In different Spanish-speaking countries, the new potato is also known as early potato, new potato, or small potato. In Mexico and Central America, it is often called early season potato, while in other places it is simply known as fresh potato.

Its use in the kitchen is ideal for preparations such as stews, salads, steamed, roasted, or sautéed dishes, as its soft texture and thin skin do not require peeling, and it absorbs flavors very well.