Fresh local, organically grown new red potatoes, harvested young while the skin is still thin and the flesh hasn't fully converted its sugars to starch. "New" refers to a harvest stage rather than a variety: growers dig these red-skinned potatoes early, often just a few weeks after the plant flowers, while the skin is soft enough to rub off with light thumb pressure and the starch content is still low. That low starch and higher moisture is what gives new potatoes their characteristically sweet, waxy bite and keeps them firm and intact through cooking rather than falling apart. The skin is thin enough to leave on, so there's no need to peel before boiling, steaming, or roasting. Toss them whole in olive oil and roast until the skins crisp, or boil until just tender and finish with butter and fresh herbs for a simple side. They also hold their shape well in potato salad, since their low starch keeps them from turning mealy once cooled.