We are starting to get into the deeper harvest and new potatoes are here. This week you will find new, young yellow creamers that are tender and delicious, a well-known variety Yukon Gold.

Many varieties will follow such as Purple Majesty, a deep purple, Norkotah russets, Chieftain, a classic red, Austrian Crescent fingerlings and Bintje, a celebrated Belgian yellow creamer.

As you probably know, new potatoes are great for immediate consumption but not adequate for storage as they have uncured skins. New potatoes give you a glimpse of the abundance that follows.

Though potatoes are not revered as nutritious, it turns out that they have more potassium than a banana (21 percent of recommended daily intake), more vitamin C than an orange (45 percent of recommended daily intake) and more fiber than an apple.

The average potato has only about 100 calories and is 80 percent water. The high-calorie perception of potatoes is mostly because of rich toppings like butter and sour cream.

The potato was first domesticated in the region of modern-day southern Peru and extreme northwestern Bolivia between 8000-5000 BC. According to conservative estimates, the introduction of the potato was responsible for a quarter of the growth in Old World population and urbanization between 1700-1900, as it was introduced to Europe in the second half of the 16th century.

There are some 5,000 varieties of potatoes in the world and it is the world’s fourth-largest food crop, following corn, wheat and rice.

Here is a lovely, simple and savory way to enjoy potatoes, good for breakfast, lunch or dinner, great with a side of applesauce.

Crispy Potato Pancakes

2 eggs

2 tbsp all purpose flour (local)

¼ tsp baking powder

½ tsp salt

¼ tsp black pepper

6 medium potato shredded

½ cup onion, finely chopped

¼ cup vegetable oil

Directions

In a large bowl, beat together eggs, flour, baking powder, salt and pepper. Mix in potatoes and onion.

Heat oil in a large skillet over medium heat. Working in batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook for about 3 minutes on each side until browned and crispy. Drain on paper towels.