By Olivia Fowler

For the Courier

ofowler@thepccourier.com

   For a few short weeks in late May and June we have access to new potatoes. These are potatoes just rolled from the dirt with skins so thin they easily wash away when cleaned.

They have a unique flavor. And though there are hundreds of ways to cook potatoes, sometimes simplest is best. My favorite is to just have them cooked in water that’s been salted and eaten with a little melted butter.

But variety is the spice of life, so this week a few other options are available. Enjoy.