How new is new?

Well, no one wants old potatoes, do they? Actually, “new” potatoes indicate thin-skinned baby tubers, and they’re flooding the market right now. These first-crop beauties may be as small as shooter marbles, but rarely as big as lemons. They’re not for baking, since they haven’t yet developed much starch. That makes them ideal for summer potato salads and baking thin slices directly on pizzas or frittatas. Fun facts: Potatoes can have as much potassium as bananas, and they’re rich in vitamin C and fiber. Look for creamy rose-skinned or purple varieties—no need to even peel them.