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Boiled new potatoes recipe

Boiled new potatoes recipe


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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • New potato

Boiled new potatoes are one of my most favourite side dishes, so simple yet incredibly tasty. Also excellent the next day chilled and transformed into a potato salad!


Hampshire, England, UK

13 people made this

IngredientsServes: 6

  • 900g new potatoes, halved
  • 2 tablespoons salted butter
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon chopped fresh parsley
  • salt and pepper, to taste

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Bring a saucepan of water to the boil. Add the potatoes and cook for 8 to 12 minutes or until tender. Drain and return to the saucepan. Toss in the butter, chives and parsley and season generously. Transfer to a warmed serving bowl and serve immediately.

New potatoes

Jersey Royals are my absolute favourite in terms of flavour and texture, however any variety of new potato will work well for this dish.

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The Long’s Simple New Potatoes in White Gravy

For the past 15 years or so, I’ve planted Irish potatoes every February. It’s a tradition I inherited from my father that goes back several generations. Considering how inexpensive potatoes are at the produce stand, I sometimes question why I go through the trouble of planting them, working them, and harvesting them each year. Then I cook up a batch of these new potatoes in May and I remember why I go through the effort. My wife says they “taste like spring” and my kids gobble them up.

The Long’s Simple New Potatoes in White Gravy


If you are yet to experience the joys of crispy smashed potatoes, and my first experience was only 3 years ago when I was introduced to them by Claire from Sprinkles and Sprouts, a fellow Australian food blogger, these are going to change your potato game forever.

These taste like buttery french fries, albeit they are look completely different. “Rustic”, I declare loftily. They’re fluffy on the inside, and ultra crispy on both the underside and on the surface. All those ridges are the best! Forget squashing them neat and flat – the more nubbly the surface, the better the crunch.


Butter Steamed New Potatoes

No secret here that I love potatoes I suppose. Seriously, set a pot of stewed potatoes in front of me and I'm perfectly happy to enjoy them as my meal.

Truth is, potatoes have long been a large part of the southern diet because with commonly large families, they filled a lot of bellies rather cheaply. Just like there is no one single way to make a southern fried chicken and there's no such single magic mashed potato recipe, there are a multitude of other ways to fix the spud.

Speaking of that, I wonder. do you peel your potatoes with a kitchen knife? Or with a vegetable peeler - better known at least in my house growing up, as a potato peeler? I have always used a vegetable peeler, and I can whip through a bowl of potatoes in no time with that simple tool, but I struggle with trying to do the same thing with a knife. Our primary duty as kids was to play, so Mama didn't employ us to chores or kitchen duty much, but that is the instrument she used, the one I grew up using, and frankly, the tool I still use today.

Of course I use a paring knife for other things, and I even have my own personal, and unforgettable, experience using a knife on potatoes, and it's something I've never forgotten. One of my favorite quotes is by Maya Angelou, who once said "I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel." It really is true, and this story will certainly demonstrate just that.

When I was in upper grade school, one day I went to the house of one of my friends from the neighborhood, who lived a few blocks up from our house, to see if she could come out and play. When she asked her mother, she was told that she could, once the bowl of potatoes in the kitchen was peeled. Her mother armed us both with a kitchen knife, a fairly foreign object to this youngster, parked us in front of the sink on Coke crates, and set off about the house tending to her chores, while we went to work on those potatoes. I looked at this curious instrument and asked my friend "don't y'all have a potato peeler?" She gave me the oddest look and said "potato peeler? What's that?" So I got a very brief demonstration on how to use a knife to peel potatoes and we set out to tackle the project.

We were having the best time, talking and giggling and making a fun time of the kitchen duty, when her mama popped back in. She picked up the peels from the potatoes I had pared, scowled at me with this horribly angry face and promptly began belittling me for the apparently terrible job I was doing. Then she ran me out of her house. I could feel the heat rising up in my cheeks as fast as I could see the horror and embarrassment on my friend's face. I was devastated, and I've never forgotten it to this day. Needless to say we didn't get to play. My friend was embarrassed, I was hurt, and truth is. we never played together again after that.

Something to think about isn't it?

The process of steaming potatoes in butter is very old school, and is what sets these apart from simply boiled potatoes tossed in butter. Try not to freak out too much about the butter in the recipe - I know it's a lot. While the potatoes do get infused with some of the butter while steaming, much of it will be pooled in the bottom of the serving dish, so you won't actually be consuming every ounce of it. Well, unless you wanted to that is.

New potatoes are so tiny, and the skins are delicate and edible, and they really are the best potato for this. I do recommend cutting away a strip around the center so that the butter can infuse right into the meat of the potatoes. You can also prepare this with the smaller red potatoes, but for all other types of potatoes, peel and chop those into bite sized chunks. The peeled, buttered potatoes are especially decadent, because they will absorb a lot more of the butter while they cook.

Many of our mom's probably made these buttered potatoes in some form when we were growing up, I'm guessing primarily because they were easy, filling and delicious. Mama almost always made them tossed with parsley, what we called parslied potatoes, and using whole, peeled and cut up russets like this.

Since big bags of russets are the most economical, those are what I keep on hand much more often and I tend to make them like those pictured above. though I tend to take it a little lighter on the butter myself these days.

Recipe: Butter Steamed New Potatoes

  • 2 pounds of new or very small red potatoes
  • 1/2 cup of butter
  • 1/4 cup of water
  • 1 teaspoon of kosher salt , or to taste
  • 1/2 teaspoon of freshly cracked black pepper , or to taste
  • 1/4 cup of chopped fresh parsley , loosely packed

Add the butter, water, salt and pepper to a medium saucepan and melt butter over low heat. Meanwhile, scrub the potatoes and peel a strip away from the center of each potato. Add to the saucepan, cover, and cook over low for 25 to 30 minutes. Roll potatoes around in the pan occasionally as they cook, but do not remove cover.

Sprinkle the potatoes with the parsley, toss and transfer to a serving bowl, drizzling the remaining butter from the saucepan over the top. Serve immediately.

New Potatoes in Cream Sauce: Prepare potatoes as above. In a separate saucepan, melt 3 tablespoons of butter. Whisk in 3 tablespoons of flour, 1/2 teaspoon of salt and 1/4 teaspoon of freshly cracked black pepper. Cook for 1 minute, then slowly whisk in 1-1/2 cups of milk, half and half or a combination. Cook over medium until mixture is bubbly and thickened. Pour over potatoes and serve.

Cook's Notes: New potatoes are tiny, with very thin, delicate skins and are the best potato for this dish. If using larger red potatoes you must cut them into quarters, or they will take too long to cook. May also substitute any other baking potatoes, but peel and cut those into bite sized chunks. Adjust cooking times as needed. Cut potatoes will also absorb more of the butter. May also substitute other herbs at the end try chives, fresh sage, rosemary, thyme or basil, or use a dried herbes de Provence.

Check These Recipes Out Too Y'all!

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Are you familiar with new potatoes yet? If not, it's time to pick up a bag: These young members of the potato family are among the most adaptable. Unlike fully grown potatoes, they're freshly dug and brought to market without having been stored for weeks. That means they have a moist texture and a sweeter taste, since the sugar in them has not yet converted to starch. Aside from flavor, they have thin, delicate skins and a crisp, waxy texture.

You'll see new potatoes in a beautiful array of colors, ranging from gold to red to purple. Whichever you choose, look for one that are firm, smooth, and free of cracks or soft brown spots. If you can, it's also a good idea to select potatoes of similar size so they cook evenly. When you get them home, don't refrigerate them. New or not, potatoes should never go in the refrigerator instead, store them in a cool, dark place, and be sure to cook your new potatoes within a week or so of bringing them home. They don't have the same extended storage powers as regular potatoes.

When it comes time to use them, you can leave the skins on new potatoes. Just rinse them under cool water, scrub with a vegetable brush, and cut away any greenish parts (caused by overexposure to light) or any eyes. As for how to use these wonderful root vegetables? The sky's the limit. Although they really shine in salads (potato or otherwise) because they hold their shape well and are delicious no matter the temperature you serve them, they're also excellent roasted, mashed, or boiled.

Here, you'll find our 16 favorite ways to cook with new potatoes. Add these recipes to your repertoire and we promise you won't be disappointed.


Leftover Boiled Potato Recipes:

1. Scalloped Potatoes are a super easy (and tasty) side dish you can make with pre-boiled potatoes!

2. This creamy Loaded Broccoli Cheese and Potato Soup would be delicious with dinner rolls!

3. Turn cooked sweet potatoes into dessert with these Sweet Potato Donuts with Apple Pie Glaze!

4. Serve up this Mediterranean Potato Salad at a potluck lunch!

5. Put this Crockpot Loaded Baked Potato Soup on in the morning and have a hot dinner by evening! (Add cooked potatoes during the last hour of cooking time.)

6. Use cooked potatoes to make this classic recipe for Irish Potato Candy!

7. Spice up your side dish with this recipe for Scalloped Potatoes with Leeks and Thyme!

8. This Cheesy Mashed Potato Casserole goes well with baked chicken or pork!

9. Serve dinner in one pot with this Loaded Chicken and Potatoes Casserole!

10. This hearty Southern Potato Soup would be amazing on a cold night!

11. Short on supplies? Make this 3-Ingredient Easy Potato Soup in just a few minutes!

12. These Mashed Potato Stuffing Patties are such a neat way to use up leftovers!

13. Make this Bacon and Potato Quiche for a family breakfast or brunch!

14. This Onion Mashed Potato Casserole is a superb side dish to pair with fried chicken!

15. Did you know you can use potatoes to make Sugar Doughnuts? Learn how in this super cool recipe!

16. Use your cooked potatoes in this yummy Twice-Baked Mashed Potato Casserole!

17. Try this Herb Potato Salad with barbecue ribs!

18. These Loaded Mashed Potato Bites are such a neat appetizer idea!

19. I love how beautiful these Potato and Chive Waffles are! They&rsquod make a wonderful appetizer for a party!

20. Toss a few cooked potatoes into this hot Corn Chowder with Bacon and Potatoes!

21. Looking for an easy weeknight meal? Try this Hamburger and Potato Casserole!

22. Mash up potatoes to make your own Potato and Spinach Gnocchi!

24. Make your own version of Olive Garden&rsquos Spicy Zuppa Toscana &ndash a sausage and potato soup!

25. Take classic mashed potatoes to the next level with this recipe for Loaded Mashed Potatoes!

Leftover Boiled Potato Recipes and Resources:

Make these and other delicious boiled potato recipes with these affiliate resources from Amazon!

About Kelli Miller

My husband (Ricky) of 20 years, our three wild and wonderfully different boys, five totally spoiled little dogs, a plethora of wild cats, and I live at Miller Manor! It is a 100 year old Colonial Style Farmhouse that is surrounded by hundreds of acres of farmland, in a small town on the coast of Southern Alabama.


15 Best Recipes for New Potatoes

Perfectly-textured and rich with flavor, new potatoes are perfect for all preparations—from roasted side dishes to cool, fresh salads. These freshly-harvested baby 'taters have thin skins and flesh that has not yet become starchy, which means they're a bit sweeter and hold their shape once cooked. Whether it's your first time trying them or you're just looking for a great new recipe, you'll find a new favorite way to cook new potatoes here.


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Other Potato Recipes You Might Like

To boil potatoes, you need a tall stockpot, water and salt. Fill the stockpot half way with water, add 1 tablespoon of salt and bring the water to a rolling boil.

In the meantime, rinse and scrub the potatoes so the surface is clean. Keep the skin on. Do not peel the potato skin.

Drop the potatoes into the hot boiling water, cover the lid of the stockpot to cook the potatoes.


Boiled New Potatoes

Discover how to cook boiled new potatoes with this easy to follow method. Once you've mastered the method, you can apply it to a number of dishes including our creamy new potato salad or new potatoes and cod en papillote.

  1. Place the salad potatoes in a pan and boiling water to cover the potatoes.
  2. Cover with a lid and simmer gently for approximately 15-20 minutes until just tender.
  3. Once cooked drain immediately.
  1. Place the potatoes in a microwaveable dish with 2 tablespoons of water.
  2. Cover and cook on full power (800w) for 7-8 minutes.
  3. Carefully remove and allow to stand for 1-2 minutes before serving.

Salad potatoes taste great on their own, in their skins, but if you would like to add butter, here are some interesting twists:

  • Citrus Butter: 25g softened butter mixed with the zest of an orange and half a lemon
  • Herb Butter: 25g softened butter mixed with 2 tablespoons finely chopped fresh herbs (parsley, mint, chives etc)
  • Pesto Butter: 25g softened butter mixed with 1 teaspoon red pesto
  • Garlic Butter: 25g softened butter mixed with 1-2 crushed garlic cloves

Tip: You don't need to add butter to salad potatoes, a handful of freshly chopped herbs, like parsley, adds flavour without the calories.



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