Minute, round and with a very thin skin, the short stories are nothing more than potatoes collected a ripening not complete, when the plant is still luxuriant. Their "clean" shape makes them easy to manage in the pantry or in the refrigerator, the sweet and delicate flavor and tenderness make them perfect to do baked with rosemary, but there are actually many ways to cook new potatoes: here are five to try.

Stuffed new potatoes

For the filling of about twenty new potatoes you need 100 grams of grain, 100 grams of ricotta cheese, 25 grams of butter, 50 grams of bacon, aromatic herbs, pepper, salt and oil. Wash the potatoes and steam them for 15 minutes. Then deprive them of the upper part, cutting them horizontally and extracting their pulp: in a bowl mix the ingredients and, once a rather firm mixture is obtained, stuff and garnish each potato with a slice of smoked bacon. Before putting them in the oven at 180 degrees for 20 minutes, season them with a drizzle of oil.

Potatoes in a pan

Not only in the oven, but also roasted in the pan new potatoes can give their best. The ingredients are: 500 grams of potatoes, garlic, a clove, rosemary and thyme, oil, salt, pepper. The trick to make them come crunchy in a short time it is to steam them for ten minutes. Once ready, before transferring them to the pan with a drizzle of oil and a peeled and sliced ​​clove of garlic, lightly crush them with a scoop so as to break the peel. Season, while cooking, with salt, pepper and chopped rosemary and thyme.

Fried and tasty

To do the fried new potatoes, washed and cut into thin slices 500 grams of potatoes, without having to remove the skin. Then fry them in plenty of oil, little by little and stirring constantly, so that they do not stick together. Once you have gilded, drain them and lay them on paper towels. To season them use salt or paprika.

Baked potatoes, the perfect side dish

When preparing the barbecue, the baked new potatoes they are the perfect side dish. However, if you don't have the possibility to light the fire, you can still make it in the oven. Wash half a kilo of potatoes, dry them with a clean tea towel and cut them in half. Then cover an oven dish with aluminum foil and then baking paper, both twice the size of the pan. Arrange the potatoes and season with salt, rosemary, thyme, marjoram, a few cloves of whole garlic and a drizzle of oil. Close the foil and cook for 50 minutes at 180 degrees. If you prefer slightly drier new potatoes, open the parcel halfway through cooking.

Ever try caramelized?

A sweet and sour side dish, which however perfectly matches both meat and fish caramelised new potatoes. In this case, they should be washed and blanched in boiling water, without overcooking them. In a pan put 50 grams of butter, then add three tablespoons of brown sugar. Once dissolved, also add the juice of a lemon, mix everything and add the potatoes. Cooking for a quarter of an hour on low heat, salt, paprika and a handful of chopped parsley complete the work.

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