Story
New Potatoes – A Late Spring Delight
Every year, I look forward to digging the first “new potatoes” of the gardening season. I have been digging potatoes since 1954, but each year when the first ones are dug, I still get the same feeling of excitement as I experienced the first year that I dug them.
For myself, freshly dug new potatoes have no rival in the potato world. When washed, the tender skins of new potatoes virtually fall off.
My own personal favorite way of preparing them is to boil and then serve with butter, salt and black pepper along with finely chopped flat leaf parsley or chives.
What a simple, but heavenly taste delight!
John Coykendall, Master Gardener Every year, I look forward to digging the first “new potatoes” of the gardening season. I have been digging potatoes since 1954, but each year when the first ones are dug, I still get the same feeling of excitement as I experienced the first year that I dug them.
For myself, freshly dug new potatoes have no rival in the potato world. When washed, the tender skins of new potatoes virtually fall off.
My own personal favorite way of preparing them is to boil and then serve with butter, salt and black pepper along with finely chopped flat leaf parsley or chives.
What a simple, but heavenly taste delight!
John Coykendall, Master Gardener
For myself, freshly dug new potatoes have no rival in the potato world. When washed, the tender skins of new potatoes virtually fall off.
My own personal favorite way of preparing them is to boil and then serve with butter, salt and black pepper along with finely chopped flat leaf parsley or chives.
What a simple, but heavenly taste delight!
John Coykendall, Master Gardener Every year, I look forward to digging the first “new potatoes” of the gardening season. I have been digging potatoes since 1954, but each year when the first ones are dug, I still get the same feeling of excitement as I experienced the first year that I dug them.
For myself, freshly dug new potatoes have no rival in the potato world. When washed, the tender skins of new potatoes virtually fall off.
My own personal favorite way of preparing them is to boil and then serve with butter, salt and black pepper along with finely chopped flat leaf parsley or chives.
What a simple, but heavenly taste delight!
John Coykendall, Master Gardener