Pulling new potatoes out of the ground is like discovering buried treasure. After watching the plants grow for months and hoping that tuber development is going well; to see those multicolored little nuggets of deliciousness emerge is downright magical.
Indigenous Peruvians have developed over 4,000 🤯 distinct types of potatoes from wild varieties, each suited to various microclimates (check out pictures of these beauties!) and boasting some impressive nutrition! Spuds are packed with more potassium than bananas, full of fiber and provide high concentrations of antioxidants and other nutrients. And darker-fleshed varieties like the golden fingerlings and purple "Magic Molly" in your boxes have even higher concentrations of fiber and antioxidants and have a lower glycemic index...not to mention their flavor is out of this world!
To really appreciate all the different flavors of these new potatoes, I suggest simply roasting them whole on a baking sheet. Preheat the oven to 350 degrees, coat generously with olive oil and sprinkle with salt and pepper. If you wanna get fancy add some onion or garlic too. Put the pan on the middle baking rack and add about 1/2 cup of water to help steam the potatoes. Bake for about 45 minutes, checking and turning half way through.