New potatoes

Young potatoes, like potatoes in general, are considered an important component not only of the domestic, but also of the global culinary tradition. In many countries of the world, young potatoes are considered a tasty and healthy treat. True, to the great regret, young potatoes are a hundred percent seasonal product. However, this is precisely the answer to the unprecedented value of young potatoes, as well as the distinctive taste and consumer qualities of the product.

It is no secret that South America is considered the homeland of potatoes, where, by the way, until now you can find wild species of the plant. Potatoes began to be eaten over 14 thousand years ago. Interestingly, the indigenous people of South America only ate potatoes, but also worshipped the plant as a deity. The Indians seriously believed that potatoes are a real animate creature that can bring both happiness and misfortune.

Therefore, potatoes were treated with special honor and respect. Potatoes came to Europe thanks to the Spanish conquistador, who brought the plant to their historical homeland. Initially, the European public reacted rather coolly to potatoes. However, over time, people appreciated not only the taste, but also the useful properties of young potatoes. Young potato tubers contain more than 70% water in their chemical composition, as well as starch, sugar, natural protein, mineral salts and other useful natural compounds.

The calorie content of young potatoes is at a fairly low level, which makes this product acceptable for dietary nutrition. Such a low calorie level of young potatoes, as well as a unique chemical composition enriched with vitamins and natural compounds, makes the product indispensable in a healthy and balanced human diet. Among other things, young potatoes contain powerful natural antioxidants bioflavonoids.

It is worth noting that it is young potatoes that contain three times the amount of vitamin C, in comparison with a vegetable that lay for several months after harvest. In various national culinary traditions, there are a sufficient number of recipes for cooking young potatoes. Since the peel of young potatoes is delicate and thin, it is not cleaned. Most often, young potatoes are baked without peeling or scraped off with a knife in order to cook the product.

Boiled new potatoes can be served with herbs and butter. As a side dish, boiled new potatoes are perfect for meat, fish or vegetable dishes. Real foodies and professional chefs claim that young potatoes show all their taste qualities when baked or boiled. It is believed that young potatoes are the worst suited for mash or fried.