All about potato > Cooking new potato with Michel Rostang

Summer means the first tiny new vegetables, though we sometimes forget that potatoes also fall into this category. In June and July, they have a delicate sweet flavor. They are so good cooked simply! Sand, salt air, seaweed and ancestral know-how have produced new potatoes from Noirmoutier island. They're exceptional for their blond color, juicy flesh and fruity overtones.

No mashing or long involved preparation. New potatoes aren't boiled or steamed, nor are they peeled. They just need to be well washed. If necessary, you can put a handful of coarse salt into a towel and rub them to remove the skin, but it's so thin that you should leave it on - it's good! New potatoes can be paired with whatever you like. They're a wonderful starting point.

Sauté a panful of new potatoes with salted butter and place them on a plate with a little mesclun salad. It's delicious. Add a clove of confit garlic to the potatoes to make a lovely inexpensive first course. Or add a little meat juice and serve with grilled meat.

Here I make a nice skillet of Noirmoutier potatoes that I sauté with a little lobster and some asparaus. A delight!