Potato - Baby Appalachian Gold 10lb

These are small-format Appalachian Gold potatoes from Clem’s, selected from the crop for their naturally compact size. They are not harvested young—they’re fully mature potatoes that simply developed as smaller tubers alongside the larger crop.

And that matters because you're getting the same mature Appalachian Gold flavor and developed starch structure in a much smaller, more uniform package.

The potatoes are roughly golf-ball sized, with beautiful golden flesh and a naturally rich, buttery potato flavor. Their small, consistent size makes them particularly useful in a professional kitchen because they can be cooked whole with virtually no fabrication. The soil gives the potatoes their distinct flavor - terroir, if you will - and it's quality stands out so much on the plate that you don't have to doctor them up to make it taste great. Simply salt plus heat will yield a tremendously tasty potato... maybe add some quality butter to really bring out the flavor and velvety texture of this ingredient on the plate. 

And, as with Clem’s larger Appalachian Golds, they’re grown in the remarkable alluvial soils alongside the Davidson River, where the mineral-rich ground and careful organic soil management contribute to the depth and concentration we find in their root crops. The Baby Appalachian Golds carry a medium starch content (~17%), sitting right between a Yukon and a fingerling. That sweet spot means they’ll crisp beautifully when roasted or smashed, hold shape when boiled or confited, and mash to a silk-smooth texture if you take them that way. Because of their tight size uniformity, they cook evenly and caramelize predictably—no guessing which ones will overcook or fall apart.

Flavor & Texture

• Rich, buttery Appalachian Gold flavor
• Fully developed mature-potato texture
• Creamy interior with enough starch to crisp beautifully
• Thin, edible skin
• Uniform size for consistent cooking

For the Kitchen

Their size is the advantage.

• Roast whole until the skins blister and crisp
• Confit in olive oil, duck fat, or chicken fat
• Boil and crush, then roast for maximum surface area
• Brown whole in butter with herbs
• Grill or skewer for live-fire applications
• Fold into warm potato salads
• Use whole in braises, where they absorb surrounding flavors while maintaining their shape

Because they're mature rather than immature, you aren't getting the delicate, watery character of a true new potato. You're getting the full flavor and starch development of an Appalachian Gold in a compact format.