Harvest time:
In Germany, early potatoes are harvested from June to August. They are commercially available from Cyprus, Egypt, Morocco or Greece from as early as January.

Cooking types:
New potatoes are usually predominantly waxy, slightly later ones are also floury. The higher the starch content, the more floury and drier the taste.

Purchasing:
It is best to buy potatoes in bulk from the greengrocer around the corner. If they still have soil in them, all the better, as this preserves the potatoes naturally. In plastic bags the potatoes sweat and spoil quickly, and in nets they get too much light.

Storage:
Potatoes naturally feel most at home in dark places, so a cool, dry and airy cellar is probably the best place to store them. The later they are harvested, the longer they will keep.

Skin:
The great thing about new tubers: You don't have to peel them! The skin is wafer-thin, tender and has a slightly nutty aroma.

Preparation:
Just don't cook these versatile vegetables in bubbling water, always cook them around the boiling point or opt for gentle steaming.

Varieties:
Remember the names Arkula, Christa, Gloria, Rosara, Ukama, Cilena, Forelle and Sieglinde. They are early potatoes and have a very fine taste.

Just don't:
Sprouted tubers must have the tiny sprouts generously removed. If they no longer have any green spots after peeling, they can be eaten without hesitation. However, if the sprouts are already quite long, it is better to throw the whole potato away, as the toxic substance solanine is formed.