Name: How To Cook New Potatoes Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 Servings
Ingredients: 2 Pounds New potatoes (or small round or fingerling); 3 Tablespoons Unsalted butter; 2 Tablespoons Fresh lemon juice; 2 Cloves Garlic (minced); 2 teaspoons Dijon mustard; 1/4 teaspoon Celery salt; 1 pinch Black pepper (freshly ground); 3 Tablespoons Fresh parsley (chopped)

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There are several delicious ways to cook new potatoes, roasted, boiled or mashed come to mind, even smashed. What makes them so great is the speed and ease of cooking new potatoes.

What is a New Potato?

A new potato can be white or red, it merely means that it is freshly harvested and/or harvested before reaching maturity. You can tell a new potato by rubbing your thumb gently across the skin, it should start to peel away. This is because new potatoes have not been cured.

Most mature potatoes are stored for a week or two to set the skin and heal any blemishes, new potatoes skip this curing step. Because the new potatoes are freshly harvested they will be more moist and sweeter than say an Idaho Russet potato. But this also means that they will spoil sooner, usually within a few days versus weeks. If you visit a farmers market, don’t be alarmed if dirt is still clinging to your new potatoes, the dirt actually acts as a protective barrier against bruises and allowing for a little longer storage time.

Because of the spoilage factor you will typically find small variety, fully mature potatoes at the grocery store as opposed to true new potatoes. These still have thin skins and can be substituted for new potatoes. I’ll always encourage a visit to the farmers market for the nutrient quality, taste and to support your local farmers. But there is no shame in purchasing small potatoes at the grocery store, that’s typically where most people have the availability. Whatever kind of variety you get, there are several ways to cook new potatoes that are interchangeable whether the potatoes are red, white, new or just plain small.

New potatoes, as well as small varieties, typically have a thin skin so don’t need to be peeled and they hold their shape when cooked. They are also sweeter because their sugar hasn’t converted to starch yet.

How to Cook Roasted New Potatoes

This is the way we typically cook new potatoes at my house. If I can’t get to the farmers market to buy true new potatoes then I will buy small as possible potatoes at the grocery store, typically Yukon gold for the buttery flavor. If they are larger than an inch then I will either halve or quarter the potatoes. Place the potatoes on a cooking sheet, drizzle some extra virgin olive oil over them and mix to distribute the oil evenly. Then add some kosher salt and a few grinds of freshly ground pepper. Throw in the oven and roast at 400 degrees for about 20 minutes. They should turn a beautiful golden color. There is nothing like roasted new potatoes with a slight crunch on the outside and a creamy interior.

How to Cook New Potatoes – Boiled

Boiled new potatoes are easy and take little hands on time. Sauté minced garlic with some butter over medium heat. Add some parsley, rosemary or other fresh herb to butter once it is melted. Place potatoes in pot and cover with water by about 2” above the potatoes. Bring to a boil and boil for 10-15 minutes until tender. A fork should easily pierce the potatoes and the skins may be releasing. Drain and immediately dress the potatoes with the garlic herb butter.

How to Store New Potatoes

Store in a cool, dry, well ventilated place. There are ceramic crocks with ventilation holes available or a decorative wicker basket serves the purpose well too.

Serve as a side with:

Secret Ingredient Baked Cod