Potatoes
Potatoes
Potatoes
Potatoes
Potatoes
Potatoes
Farm Stand | In Season |

Potatoes

Whether boiled, grilled, roasted, or even fried, there’s something about homegrown baby red potatoes that just says "Minnesota summer." You can definitely taste the difference with these fresh, flaky-skinned little spuds.

These little gems are harvested while the plant is still green, resulting in a high sugar content and a firm, waxy texture that holds its shape perfectly during cooking. Since they haven't been sitting in a cellar, they have a distinctive "earthy-sweet" flavor that only lasts for a few weeks after harvest. We grow them with both red and yellow skins.

Sold by the bag or tray at farm stands. Look for smooth, firm skins. Don’t worry if they have a little bit of our farm soil still on them. That actually protects the delicate skin until you’re ready to cook! Minnesota-grown baby red potatoes are typically available from July through October.

When this product is in season, it can be purchased at Untiedt's Farm Stands. We harvest by hand and deliver to our Farm Stands daily.

Availability is dependent on weather conditions and overall supply. Not all products are available on all days at all Farm Stand locations.

Daily market prices vary.

See our recipes for Potatoes >>

Scrub well and cut off any sprouts or green skin. Peeling is a matter of preference. In soups, the skins may separate from the flesh and float in the broth, but when baked, pan-fried or roasted, the skins acquire a crisp, crunchy texture.

Boil potatoes in water for 20-30 minutes until tender. If desired, mash them. Use potatoes in soups, hash browns, and salads. Roast sliced or whole small potatoes with fresh herbs, salt, and olive oil at 400 degrees until tender, about 20 minutes.

Keep unwashed potatoes in a cool, dark, dry place, such as a loosely closed paper bag in a cupboard. They will keep for two weeks at room temperature. Light turns them green, and proximity to onions causes them to sprout.

Do not refrigerate. The cold turns their natural sugars into starch, changing that signature creamy texture.

To freeze, cool cooked or mashed potatoes and freeze them in a Ziplock bag.