They are wicked overpriced! I either grow my own or buy Klondike Rose at Sam's Club.
Technically any potato right out of the ground is a new potato, but people generally classify this incorrectly of course (like sweet potatoes and yams). So "new potatoes" at the market are the little red ones. Do not substitute russet or Idaho potatoes for new potatoes or for red potatoes in general. ***Because*** there are 2 kinds of potatoes, boiling and baking. Boiling potatoes have thin skin and oilier (not fatty just less dry) flesh and are used for boiling or roasting in a casserole and the like. Examples are red, yukon gold and klondike rose. Baking potatoes have thicker, tougher skin and dryer flesh. They are used for french fries, classic mashed potatoes, baking whole and gnocchi. They have a grainier mealier flesh. Varities are russet and Idaho and the really big brown ones in bulk at the store. So when cooking potatoes try to get a handle on what kind is best in the recipe.
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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new potatoes LOL Casey- also potato tech from a potato grower
