A new potato is any potato variety harvested early, while still small and thin-skinned, rather than a specific cultivar; the term describes a harvest stage, not a type of potato. Popular in the UK, Ireland, the Pacific Northwest, and parts of continental Europe during spring and early summer, new potatoes have a delicate skin, a waxy texture, and a subtly sweet flavor compared to fully matured potatoes.
Because of their thin skin and lower starch content, new potatoes are best boiled, steamed, roasted, or sautéed rather than baked or mashed; they hold their shape well and don't need peeling. They pair naturally with butter, fresh herbs like dill, chives, and parsley, and dairy such as crème fraîche.
Worth distinguishing from 'baby potatoes' sold year-round in supermarkets, which are usually small varieties bred to stay small rather than potatoes harvested early in the season, though the two terms are often used interchangeably in casual cooking.