It depends on how you prepare the second crop. New potatoes are any potato that is harvested while the above ground plant is still alive and consistently have very thin skins. Although there are three basic types of potatos differentiated by their starch content, all new potatos are the same as Type III (low starch, high water content) which makes them suitable for any type of cooking. For the last two years i"ve grown Yukon Golds... they are reasonably disease free and since they were developed in Canada they work well here in our western U.S. States. Prviously, I've grown white potatoes, but we really like these...