Sourced from Fry Farm
Baby New Potatoes - *Upstate Abundance - 20lb
Baby New Potatoes - *Upstate Abundance - 20lb
Selected by second-generation potato breeder Walter De Jong, this versatile little potato is delicious roasted, smashed or boiled. The creamy flesh is naturally packed with flavor—no butter required. They are exceptional simply boiled and salted.
Another thoughtful release from Row 7 Seed Company, Upstate Abundance was developed with one goal: create a potato that chefs actually want to cook with.
Rather than chasing maximum yield or shipping durability alone, the breeding focused on flavor, texture, and versatility. The result is a potato with balanced starch, exceptional moisture retention, and a rich, buttery flavor that performs across nearly every cooking method.
Matt Fry grows them carefully, allowing the tubers to mature evenly while maintaining excellent skin finish and internal consistency.
Flavor & Texture
- Rich buttery potato flavor
- Creamy interior
- Balanced starch content
- Holds shape while remaining silky
The starch balance is particularly useful—it produces crisp exteriors when roasted or fried while maintaining a creamy center, and it purées smoothly without becoming gluey.
For the Kitchen
- Roast until deeply caramelized
- Confit in duck fat or olive oil
- Pommes fondant
- Potato pavé
- Gnocchi
- Purées and mousselines
- Warm potato salads
This is a potato bred with chefs in mind, then grown by a farmer equally committed to flavor. It’s a reminder that potatoes can have as much varietal character as apples or tomatoes when the breeding priorities shift from commodity production back toward eating quality.
RECIPES
SALTED UPSTATE ABUNDANCE POTATOES
Serves 2-4
Not your typical roasted spuds. Here, potatoes are tossed in what is essentially a light brine. As the moisture evaporates in the oven, a fine salty crust is left behind, creating a satisfying contrast to the buttery, tender flesh within.
INGREDIENTS
1½ pounds Upstate Abundance potatoes
1 tablespoon kosher salt
1½ tablespoons extra virgin olive oil
DIRECTIONS
Preheat oven to 400°F.
Rinse the potatoes under cool running water, briefly shaking off some of the excess. Do not dry completely, as you want a little moisture still clinging to the potatoes. In a large bowl, toss the potatoes with the salt and olive oil, then spread out evenly on a baking sheet.
Place in the oven and roast for 30-45 minutes, untouched, until they offer no resistance when pierced with a thin, sharp knife.
SMASHED UPSTATE ABUNDANCE POTATOES WITH GREEN SAUCE
INGREDIENTS
- 1 pound (about 8) Upstate Abundance potatoes
- ¼ cup olive oil
- Salt and freshly ground black pepper
- Green sauce (see recipe below)
GREEN SAUCE
- 3 cups of your favorite picked herbs/greens (parsley, mint, cilantro, basil, arugula)
- ½ cup olive oil
- 1 clove garlic
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- Optional additions: several anchovy filets + chili flakes, or a handful of nuts + parmesan to make pesto
RECIPE
Place the potatoes in a medium pot and fill with cold water. Add a generous amount of salt (think: seawater).
Over medium-high heat, bring the water to a boil, reduce to a simmer and cook for about 20-25 minutes, or until the potatoes are fork tender. Drain and allow to cool slightly.
On a cutting board, use the back of a metal spatula to press down gently but firmly on each potato. You want them to be slightly flattened, but still hold together in one piece.
Heat the olive oil in a large cast iron skillet or heavy sauté pan over medium heat. Using a spatula, carefully transfer the potatoes to the pan. Fry them for about 3 minutes per side—turning them over once gently—until they’re lightly golden brown on both sides. Transfer to a plate and finish with a drizzle of green sauce and squeeze of fresh lemon juice.
GREEN SAUCE
Add all ingredients to a high-speed blender or food processor and purée until the sauce is just thin enough to be drizzled. Taste, and season further with salt if desired.
Alternatively, make a more rustic sauce using a mortar and pestle (wait until the very end to add the oil); or with simply a knife, cutting board and bowl.
SMASHED UPSTATE ABUNDANCE POTATOES WITH CHILI OIL
Serves 2
INGREDIENTS
1 pound Upstate Abundance potatoes (about 8 potatoes)
1/4 cup olive oil
Chili oil (recipe below)
Salt and pepper
1 cup roughly chopped fresh herbs for garnish (parsley, tarragon, chervil and chives are great)
RECIPE
- Place the potatoes in a medium pot and fill with cold water. Add a generous amount of salt (think: seawater).
- Bring water to a boil over medium-high heat and cook for 30 minutes, until fork tender. Drain and allow to cool slightly.
- Using the back of a metal spatula, gently but firmly flatten the potatoes on a cutting board. Don’t overdo it – just enough to flatten them slightly without the potatoes falling apart.
- Heat the olive oil in a large cast iron skillet or heavy sauté pan over medium heat.
- Using a spatula, carefully transfer the potatoes to the pan. Fry for about 3 minutes per side, turning them gently.
- When lightly golden brown, transfer to a plate. Drizzle with chili oil and season with coarse salt. Garnish with herbs.
FOR THE CHILI OIL:
INGREDIENTS
1/4 cup smoked paprika
1/4 cup sweet paprika
2 tablespoons Aleppo pepper
1 tablespoon red pepper flakes
1/8 teaspoon cayenne pepper
2 cups vegetable oil
1/4 teaspoon salt
RECIPE
- Place the spices in a small saucepot. Gently warm over a medium flame, being careful not to scorch or burn the spices. Add the oil and salt and bring just to a simmer.
- Immediately remove from the heat and allow to cool in the pot. Let sit for 2 hours and then strain through a coffee filter into a sanitized glass jar. Chili oil will keep, sealed and refrigerated, for up to 6 months.
ROASTED UPSTATE ABUNDANCE POTATOES WITH GARLIC AND THYME
Serves 2
INGREDIENTS
- 1 pound Upstate Abundance potatoes
- 1 tablespoon olive oil or vegetable oil
- Salt and freshly ground black pepper
- 3 cloves garlic
- 3 sprigs fresh thyme or rosemary
RECIPE
Preheat oven to 400˚F.
In a large bowl, toss the potatoes with the olive oil and a generous sprinkling of salt and pepper.
Smash the cloves of garlic—leaving the peels on—and add to the bowl along with the thyme sprigs. Toss together.
Transfer the potato mixture to a baking sheet, then cover the entire sheet with aluminum foil.
Roast in the oven for 15 minutes. Remove the foil covering, then continue roasting until the potatoes are lightly browned and tender.
