New potatoes are a fresh vegetable, so to get the most of their flavor and nutritional qualities it's important to consume them as soon as possible after purchase.

They can be stored in the vegetable crisper of the refrigerator for a few days at the most. Once off the supermarket shelves, they should be kept away from light to prevent them from turning green.

New potatoes are fragile and need gentle handling. At the beginning of the season, their skins are very thin and come off easily. New potatoes therefore require a little care.

New potatoes are firm and their skins, which can be scraped off with some coarse salt, should be very smooth. However it isn't necessary to remove the skins, since they are rich in vitamins and minerals.

Sautéed, steamed or microwaved, new potatoes can also be browned in a skillet in a little salted butter. To check the doneness of new potatoes, insert the blade of a knife and lift up. If the potato doesn't come up with the knife, it's done. So that they don't turn black once they're peeled, place the potatoes in a container, cover with water and refrigerate.

New potatoes can be cooked in many ways. Here are a few:

• In the oven: whole, in their skins, for one hour
• In salted water: start with cold water, cook 25 to 30 minutes
• Sautéed raw: 30 minutes over low heat
• Sautéed after being boiled: 10 minutes
• Microwave: 7-8 minutes per 500 g (1 lb.) They can also be sautéed afterwards.

New potatoes contain no fat. They are a source of high-quality proteins as well as fiber that promotes intestinal transit. They have a high vitamin C content, particularly in early spring when the citrus season is ending: 200 g (7 oz.) of potatoes provide between 25 and 50% of the recommended daily intake of vitamin C.

Contrary to popular belief, potatoes are not fattening. They are nourishing, digestible and a good source of energy, since they are naturally rich in slow carbohydrates. New potatoes are particularly prized for their refined flavor and can be part of even low-calorie menus.