What is the same as new potatoes? Understanding the differences between small spuds

November 1, 2025 •

4 min read

In a surprising fact for many home cooks, new potatoes are not a specific variety, but rather refer to any potato that has been harvested while still young and immature. This distinction means nothing is truly the same as a new potato, but certain small, mature varieties are often used interchangeably, making it a crucial topic for culinary enthusiasts.

Quick Summary

The term 'new potatoes' refers to young, early-harvested spuds, distinguished by their thin skin and waxy texture. Many small potatoes available commercially are mature, specially bred varieties like baby, creamer, or fingerling potatoes.

Key Points

Harvest Time is Key: A new potato is defined by its harvest as an immature potato, not its variety.
Not All Small Potatoes are 'New': Many 'baby' or 'creamer' potatoes are mature varieties bred or selected for their small size, lacking the specific characteristics of true new potatoes.
Fingerlings are Different: Fingerling potatoes are a specific, mature variety with a nutty flavor and waxy texture, though they are often used similarly to new potatoes.
Waxy Texture Similarity: The most common point of comparison is the waxy texture, which allows both new potatoes and waxy substitutes like small red potatoes to hold their shape when cooked.
Best Substitutes: Suitable substitutes for new potatoes include other small, waxy varieties like red or Yukon Gold potatoes.
Storage Differs: Due to their delicate skin, true new potatoes are much more perishable and should be used within a few days, unlike mature potatoes.

What Defines a True New Potato?

Contrary to popular assumption, a true new potato is not a specific variety but is defined by its harvest time. These are young tubers dug from the ground early in the growing season, typically in the spring or early summer, before they reach full maturity. This early harvest significantly impacts their characteristics:

Thin, wispy skin: The skin is so delicate that it can be easily scraped away with a fingernail and often doesn't need peeling before cooking.
High moisture content: Their youth means they contain more water and less starch than their mature counterparts.
Waxy texture: This high moisture and low starch content results in a firm, creamy, and waxy texture that holds its shape when cooked.
Delicate, sweet flavor: Their sugar has not yet fully converted to starch, giving them a subtly sweet and fresh taste.
Perishable: Without the hardened skin of a mature potato, new potatoes have a much shorter shelf life and should be used within a few days.

The Confusion: New Potatoes vs. Other Small Spuds

Much of the market confusion stems from different types of small potatoes being sold under misleading or broad terms. Understanding the key differences is essential for culinary success.

Baby, Petite, and Creamer Potatoes

These are marketing terms for potatoes that are small but often fully mature. They may belong to varieties like red or yellow potatoes that naturally grow to a small size. Unlike true new potatoes, their skins are set and do not flake off easily. They can still offer a waxy texture similar to new potatoes, making them a suitable substitute, but they lack the delicate, sweet flavor and high moisture content of an immature potato.

Fingerling Potatoes

Fingerlings are a distinct family of potato varieties, not a stage of maturity. They are characteristically small, long, and knobby, resembling fingers. Fingerlings are fully mature when harvested and are prized for their firm, waxy texture and nutty flavor profile. While often used for similar dishes as new potatoes, such as roasting and potato salads, they are a separate category of tuber.

Comparison Table: New vs. Small Mature Potatoes


Feature	True New Potatoes	Baby/Creamer Potatoes	Fingerling Potatoes
Maturity	Immature, harvested young	Fully mature, small varieties	Fully mature, distinct varieties
Skin	Very thin, delicate, can flake	Thin, but fully set	Thin, often multicolored
Texture	Waxy, high moisture, creamy	Waxy (often), less moisture	Waxy, firm, and nutty
Starch Content	Low	Low to medium	Low
Flavor	Delicate, sweet, fresh	Less sweet, more earthy	Nutty, earthy, distinct
Availability	Seasonal (Spring/Summer)	Year-round	Year-round
Best For	Boiling, salads, roasting	Roasting, salads, boiling	Roasting, salads, pan-frying

What are suitable substitutes?

When you can't find true new potatoes, or if you're looking for a specific textural or flavor profile, you have a few excellent options:

Small red potatoes: These are often a great choice as they have a thin skin and waxy texture that holds up well to boiling or roasting, just like new potatoes. They are widely available year-round.
Small yellow potatoes (e.g., Yukon Gold): These are all-purpose potatoes that lean waxy when young. Their buttery flavor and creamy texture make them an easy substitution.
Fingerling potatoes: As discussed, they are mature, but their waxy texture and unique shape make them a fantastic choice for roasting or salads.

Culinary uses for small potatoes

Regardless of whether you have true new potatoes or a good substitute, these small spuds are incredibly versatile. Their ability to hold their shape makes them ideal for several preparations:

Boiling: A classic preparation, simply boil until tender and toss with butter, fresh herbs like dill or parsley, and a sprinkle of salt.
Roasting: Tossed with olive oil and seasoning, their thin skins crisp up beautifully in the oven.
Potato salads: The waxy texture ensures they won't disintegrate into a mushy mess when mixed with dressing.
Smashed potatoes: Boil them until soft, smash them gently, and then roast or pan-fry until golden and crispy.
Soups and stews: Their firmness allows them to cook without falling apart, adding substance to hearty dishes.

Conclusion

While no potato is exactly the same as a fresh-dug, immature new potato, understanding the distinction between harvest time and variety is key to great cooking. True new potatoes offer a unique sweetness and delicacy, while the wide availability of small, mature alternatives like baby, creamer, and fingerling potatoes makes it easy to find a suitable substitute for most recipes. Always consider the texture and flavor profile of your substitute to get the best results. For more information on different potato varieties and uses, visit The Markets at Shrewsbury.

Frequently Asked Questions

No, while the terms are sometimes used interchangeably in stores, true new potatoes are immature, while baby potatoes are often fully mature, small-sized varieties. The texture and flavor can differ.

A 'creamer' potato is a marketing term for small, thin-skinned potatoes known for a creamy texture. They are usually fully mature, unlike true new potatoes, but are sold for convenience and can serve as a suitable substitute.

A true new potato has a very thin, wispy skin that can be easily scraped off with a fingernail. They are also typically available seasonally, in the spring and early summer.

Yes, fingerlings are an excellent substitute because of their waxy texture and ability to hold their shape. However, remember that they are a fully mature variety and have a distinctly nutty flavor.

Good substitutes include small red potatoes and small yellow varieties like Yukon Gold, as they have a waxy texture and thin skin that closely mimic the cooking properties of new potatoes.

No, the skin of a new potato is so delicate and thin that it does not need to be peeled. It becomes a pleasant part of the dish when cooked.

Their high moisture and low starch content mean they hold their shape very well. When mashed, they tend to become gluey or waxy rather than light and fluffy like starchy potatoes.