July 4th we dug our potatoes up and that night, we got to enjoy new potatoes with green beans frozen from last year's garden. Every year, I set the tiny little potatoes we find to the side just for this dish.When I say tiny, I mean anything that is the size of a grape or larger.
I have fixed these with seasoned store bought green beans and from fresh. When there are leftovers from fixing a huge pot of fresh picked beans; I vacuum seal and freeze and use them when the "new potatoes" come in.
Growing up, I had only heard of Idaho and Russet potatoes. When my Dad would raise a garden, we always went out and picked up the brown potatoes he dug up. To my knowledge, red potatoes didn't exist until I had moved to the country. I'm sure I saw them in the grocery store, but I had never bought them. There was a sweet, elderly gentleman, Mr. Moore, who stopped by the house one Saturday and asked me if I wanted any "harsh potatoes." Harsh potatoes didn't sound very good to me and I said no. I later found out this old timer called red potatoes Irish potatoes. He had raised a big crop and was looking to sell them and this city girl was quite clueless.
To prepare potatoes:
Wash and scrub skins with a vegetable brush.
Do not remove skins.
If they are over one inch in diameter, slice them in half.