New potatoes, tuberous vegetables harvested in early summer when they are small and immature, have sweet, tender white flesh. Most are red-skinned. Yellow-skinned new potatoes are also available. Choose firm, well-shaped potatoes, without sprouts or a greenish cast. Store in a dark, dry place for several weeks.
For other potato varieties, see baking, boiling, red, sweet, and white potatoes and yams.