Why are young potatoes so sweet? Here is the answer – their sugar has not yet become starch.
Young potatoes have an irresistible taste, as well as a thin crispy crust. This delicious vegetable can be found in the season from April to July.
When choosing young potatoes, choose those that are firm and undamaged. Also, potatoes that have not been washed can stand longer without spoiling.
Young potatoes do not need to be peeled.
Recipe: Young potatoes from the oven
Young potatoes are mostly fried in oil, however they can be very tasty when baked in the oven. So they are easier to prepare, and yet irresistibly crispy on the outside and soft on the inside.
For perfect young potatoes from the oven, it is necessary to boil them briefly first. Put the washed potatoes in a pot of hot water and salt. When the water boils, cook on medium heat for 10-15 minutes, then remove from the heat and strain them.
Leave to dry, then mix them with 2 tablespoons of olive oil and spices as desired – rosemary, basil, salt, pepper …transfer them to a baking sheet lined with parchment paper and head to the preheated oven!
The oven should be heated on the highest heat, but when you add the potatoes, reduce it. The temperature must not be strong, so that the potato peel does not burn, but also too weak.
If you want an even fuller and more interesting taste of young potatoes, and colorful on a plate, add onions, spring onions, olives, cherry tomatoes to the plate.
Recipe: new potatoes in bacon
• about 700 grams of young potatoes
• a spoonful of cumin
• a spoonful of parsley
• 200 grams of thinly sliced bacon
Wash the potatoes well, and if they are a bit larger, cut them in halves or quarters.
Sprinkle the potatoes with cumin and cook it in salted water for about 25 minutes, then strain it and leave to cool and dry.
When all the water has evaporated, roll the potatoes in bacon, fasten them with a toothpick, sprinkle with parsley and fry in butter.