I find crisp, baby like, new potatoes with thin, wispy skins and a crisp, waxy texture hard to resist. They are absolutely delicious when simply boiled and drizzled with a little butter or olive oil and sea salt. New potatoes, unlike their fully grown counterparts, keep their shape once cooked and cut. They are also sweeter because their sugar has not yet converted into starch, and are therefore particularly suited to salads. Alternatively, roast the potatoes whole with olive oil, garlic cloves and fresh rosemary, the end result is more like dozens of rich, delicious mini baked potatoes!