Syracuse New Potatoes: A Truly Sicilian Delight

As a farm, we dedicate ourselves only to the products of our land: native Sicilian olive cultivars, from which a special extra virgin olive oil is obtained, fragrant Femminello PGI lemons from Syracuse, and Syracuse new potatoes.

New potatoes owe their name to the fact that they are harvested before reaching full maturity. This means that when they arrive on the market, they are still early-season produce: the “newest” and “youngest” potatoes you will find on the shelves.

They stand out for their unique, sweet taste and tender texture, thanks to the composition of our soils, the warmth of the sun, and the proximity of the sea. Their skin is thin.

They are rich in vitamin C, potassium, magnesium, phosphorus, and calcium and, if properly stored, Syracuse new potatoes can be consumed up to 1 or 2 months after harvesting. Just remember to eat them in time to help reduce food waste. You can find some of our tips for reducing organic waste in the article at this link: https://agricolaoliva.it/come-evitare-lo-spreco-di-cibo-e-essere-sostenibili/.

THEY CAN BE COOKED IN MANY WAYS

Extremely versatile, Syracuse new potatoes are suitable for countless recipes because they can be cooked in many ways: they are excellent fried, but also baked or boiled. But is it better to eat them with or without the skin? As you prefer: the important thing is that, in any case, they are eaten cooked.

The concentration of solanine decreases if we boil them without the skin […] by 5–65% and if we fry them [it decreases] by 60–90%; cooking them in the microwave or in the oven with the skin reduces it by 3–45% and 20–50%, respectively. Source: ilfattoalimentare.it

For those who may not know, solanine is a potentially toxic substance whose concentration increases in older potatoes. This is why potatoes should not be eaten when they are too old and therefore wrinkled, or when they are green or sprouted: they will taste bitter, a sign of the presence of this substance. One more reason, in case you were not yet convinced, to buy them freshly harvested!

To preserve all their goodness, it is also best to store them in a place away from light and heat, not in the refrigerator.

Good food storage is essential. And when we use healthy, high-quality ingredients, the pleasure is doubled! So here is the recipe for a delicious leek and potato cream soup by @Cucina Esplosiva, which will surprise you with its extraordinary goodness, enhanced by a drizzle of Favola Tonda Iblea, perfect for dressing soups raw.

LEEK AND SYRACUSE NEW POTATO CREAM SOUP

INGREDIENTS:

• 600 g leeks
• 300 g Syracuse new potatoes
• 600 ml vegetable stock
• Favola Tonda Iblea oil, as needed
• Salt and pepper, as needed
• A few sprigs of thyme

METHOD:

Slice the leek and sauté it in a pan with a little oil. Peel and dice the potatoes. When the leek has softened, add the potatoes, the stock, and a few thyme leaves. Cover with a lid and cook over low heat for about 20 minutes. Turn off the heat and blend with an immersion blender. Serve the cream soup hot with a drizzle of Favola Tonda Iblea, a few fresh thyme leaves, and some bread croutons.