Gamja Gyeran Sandwich

I don’t think Eddo or I ever knew what a potato should taste like until we moved to the Bay Area. The first time I ever saw a sign for a “new potato” at the farmers market, I thought to myself, “…then there’s such thing as an old potato?”.

Turns out, yes sort of. A new potato is harvested early in the season and has not cured, thus its skin is thin, edible, permeable, and delicate (aka what they call slip-skin). The potatoes are incredibly creamy and lush, and you’ll want to refrigerate them since they have not yet set. At Queens, we bring in our potatoes from several farms, depending on availability and flavor across the seasons. These include: Full Belly Farm, Fiddler’s, Zuckermann, and Star Route. My personal favorite are the bintjes from Star Route. Bintje potatoes are a dutch varietal and quite popular in France. They are buttery and sweet, and have a silky skin and creamy golden flesh. They’re divine.

Once you’ve had fresh, hand-dug new potatoes, you’ll never (want to) go back.

…