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Small potatoes are a small, early-harvesting variety of potato of the potato family, which is particularly distinctive for its silky skin and sweet, buttery flavour. One of the most popular types of new potatoes, they are mainly eaten unpeeled, with the skin on. Due to its size, it can be prepared quickly and used in a variety of ways in the kitchen.

Historically, the potato originated in South America, in what is now Peru and Bolivia, and was introduced to Europe in the 16th century. Since then it has become one of the continent’s most important staple foods. Parsnips are a particularly small-grained version of the classic new potato, which is either selectively selected or grown from the variety in the first place.

From a health point of view, baked potatoes are an excellent source of carbohydrates and are also rich in fibre, B vitamins and vitamin C. It is high in potassium, which helps the cardiovascular system. Eaten with its skin, it retains most of its nutrients, so it is recommended that it is washed thoroughly but not peeled.

Specificities of its production

The season for early potatoes starts in early spring and lasts until mid-summer, depending on weather conditions. As it is an early harvested product, it is often not yet fully ripe, so the skin is thinner and the flesh is sweeter and creamier than in autumn.

Production is typically in the open field, but if planted early, a greenhouse or greenhouse can be used to grow the seedlings. Spain, Italy, France and the Netherlands are among the largest producers in Europe. It is also increasingly grown in Hungary, mainly in the Southern Great Plain and the Transdanubian region.

On the shelves, you can typically find early small potatoes from the end of March or April – in the early days they were imported, mainly from Spain and Italy. The domestic crop appears from the end of May and is usually available until mid-July. After that it appears less frequently as it is gradually replaced by larger potatoes suitable for storage.

How to choose good quality small potatoes?

Characteristics of fresh, good quality small potatoes:

  • Small, uniformly sized tubers, with thin and undamaged skins
  • Light yellowish or creamy in colour, some varieties may be slightly pinkish
  • Firm to the touch, not too soft or floury
  • It should not sprout or show a greenish discolouration
  • No dark spots, signs of rotting or wrinkling

How to use this vegetable in the kitchen?

Small early potatoes are a special treat in the kitchen, because they are quick to prepare and make a great side dish or main course. Thanks to their thin skin, they do not need to be peeled – they just need to be washed thoroughly or cleaned with a brush.

Uses:

  • Baked whole or halved in the oven with rosemary, garlic and olive oil
  • Grilled or pan-fried, either for salads or cold dishes
  • Tossed in butter, sprinkled with parsley as a traditional side dish
  • Also an excellent choice for soups, casseroles or one-dish meals
  • Cold, with pickled onion or sour cream dressing as a base for potato salad

How to store after purchase?

Care should be taken when storing parsnips, as they are more delicate than autumn potatoes.

  • Store in a cool (6-10°C), dark, well-ventilated place – for example in a chamber or cellar
  • Do not refrigerate, as the starch will turn into sugar, which will spoil the taste and texture
  • Do not store in plastic bags – moisture can easily cause mould
  • Best kept in a paper bag or loose mesh bag
  • It should be consumed within a week or two of purchase

Interesting facts about baked potatoes

  • Its hungarian name “parázs” (ember) refers to the way it was baked on coals – the small-grained new potatoes were once cooked over an open fire
  • It is a central feature of many gastronomic festivals – for example, tastings are organised in several towns and cities in Hungary as part of “Small Potato Days”.
  • Its quick preparation has made it a favourite in modern kitchens
  • In Hungary, there are also some varieties that have been bred and developed specifically for potatoes for curing

Tips for using small early potatoes in the kitchen

  • For a crispier finish, fry in a pan with a little butter and fresh herbs after cooking
  • Do not overcook – 10-12 minutes in lightly salted water is sufficient
  • You can pre-cook them during the baking process, so they are crispy on the outside and soft on the inside
  • Goes well with fresh herbs: parsley, dill, rosemary, thyme
  • Simply grilled, it can also be a special side dish with meats, and sprinkled with lemon for an even fresher taste experience
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