I had the chance to eat it a few times when I was younger but it was very rare. Not only this potato is difficult to get in the shops (it sells really fast) but it is also quite expensive. It now sells for about 6 euro per kilo. The first crop usually goes for auction and it once reached 2,285 euro for a box of 5 kilos!
The rare times I ate bonnotte potatoes, it was only boiled with the skin on and served with a sprinkle of fleur de sel (how handy it is that Noirmoutier also produces a lot of fleur de sel!). Nothing else added! And you would not need anything else, the quality of this potato is such that it melts in your mouth like butter, divine!
But the baby new potatoes you can find around here are very tasty too and they are about the same size. So, if I close my eyes and lie to my olfactory senses a bit, it is pretty much the same.
Over the past few years, I have used new potatoes quite a bit every time I make pizze. I usually make enough pizza dough for six pizze so it is nice to spare some of it for a white sauce base pizza with some delicious potatoes on top. And whenever I make potato pizze for dinner parties, I try not to spend too much time in the kitchen afterwards or else, I will never get a chance to eat some. Honestly, I have seen a lot of my friends devouring it before I had a chance to get a slice. So, it would be a clever thing to cut yourself a slice and hide it somewhere, just saying...
Keep scrolling for the baby new potatoes pizza recipe.