Our local 100-miles market just brought the year's first big potato harvest to my neighborhood. I've been enjoying those little baby new potatoes and they seem to be mostly what's discussed in this other new potato thread: http://chowhound.chow.com/topics/712498 . These are a different animal. (Or should I say vegetable?)
Lazy as I am, when I got home with these fist-sized wonders that are only good for 1-3 days, I just used my mandoline to julienne two, sprinkled in a bit of oil and salt and popped them in a 450° oven for fries. I clearly missed the boat. I think fresh potatoes are too wet (or something) for that treatment--they were cooked before they'd browned up and crisped themselves. Plus they took much longer to get to french fry goodness than stored potatoes do. For baked fries I will go back to the stored potatoes (far too many times, I'm sure!).
So what should I do? I'm looking for that transcendent potato experience. The one that says stored potatoes are wonderful (and of course they ARE!!!), but when I have fresh potatoes, I wouldn't think of doing anything but xyz (or maybe abc, because seriously, I need to start at the beginning) with them.
Thanks in advance for your answers--especially the quick ones--at 7000 feet no season lasts for long!