Tips for every shopper: Spotting actual young potatoes

Young potatoes are a true delicacy that people eagerly await all year. The first ones have already appeared at the market stalls but can be mistaken for early varieties. How can you tell them apart? What should you consider when choosing them?

Young potatoes with eggs and dill define a summer lunch. At the turn of May and April, market stalls are filled with tubers that resemble the seasonal treat. Many people are unaware that an "early potato" differs from a young potato. How can you tell them apart?

With the arrival of the first warm days, stalls are filled with tubers known as "early" or "edible." These include varieties like Fresco, Barber, Denar, and Arielle. Although they resemble young potatoes, don't be fooled — most are imported from Mediterranean countries. Before buying, check the country of origin. This information should be on the price label.

Actual young potatoes only appear at market stalls in June. These small tubers with an irregular shape and thin, peeling skin come from local farms and are sold right after being harvested. Choose those covered in soil, as this helps prevent water loss. After cooking, they will be soft, meaty, and juicy.

Potatoes are versatile vegetables that can be used in many different dishes. Tubers are suitable for boiling, baking, frying, grilling, or stewing.

Before purchasing, consider the type of potato, as each type has a different texture when prepared. Type A is good for casseroles, B is best for frying and grilling, and C for purées and cream soups.

How do you choose good potatoes? Before putting them in your basket, inspect them from all sides. Tubers should not be overgrown, damaged, or rotten. Also, avoid those with green skin or visible sprouts.