Farmers have brought the first harvest of young potatoes to Moscow’s fairs from the Rostov region, Krasnodar Krai, Dagestan, and Crimea, according to the official website of the capital’s mayor. Residents and visitors of Moscow can purchase several varieties, including Gala, Riviera, Zhukovsky Early, Nevsky, Udacha, Koroleva Anna, and others. Young potatoes have thin skin and a sweeter, more delicate taste than mature tubers. They contain more moisture and less starch, making them a lower-calorie product. Additionally, young potatoes are richer in vitamin C, B vitamins, and bioflavonoids — natural antioxidants that help protect blood vessels and slow down the aging process. These vegetables cook quickly, turn out soft, and have a buttery flavor.
Cooking characteristics vary by variety: Gala and Nevsky remain firm even after prolonged boiling, while Riviera cooks faster and becomes almost creamy in texture. Young potatoes can also be baked, then lightly crushed and pan-fried with garlic and herbs. The dish is best served with cheese, fresh herbs, mushrooms, or thick sauces based on sour cream and mustard. The potatoes quickly absorb butter, garlic, and the aroma of fresh herbs without losing their own distinct flavor.
