Best 20 New Potatoes Recipes

ROASTED NEW POTATOES

Steps:

• In a large resealable plastic bag, combine all ingredients; shake to coat. Pour into an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 450° for 35 minutes or until potatoes are tender.

GARLIC DILL NEW POTATOES

Steps:

• Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
• In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.

CREAMED NEW POTATOES, PEAS AND PEARL ONIONS

Steps:

• Cook potatoes in pot of boiling salted water until just tender, about 20 minutes. Drain and cool. Cut potatoes in half.
• Melt butter in heavy large saucepan over low heat. Add flour; whisk until mixture bubbles and thickens (do not brown), about 3 minutes. Gradually whisk in milk. Bring to simmer, whisking often (sauce will be thick). Simmer until very thick, stirring often, about 10 minutes. Mix in cream and nutmeg. Season with salt and pepper. Mix in potatoes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing, stirring often.) Mix peas and onions into sauce. Cook over medium-low heat until vegetables are heated through, stirring often, about 8 minutes.

SEASONED GRILLED NEW POTATOES

Steps:

• Heat gas or charcoal grill. If potatoes are large, cut in half or quarter for uniform pieces. Place potatoes in 8-inch square disposable foil pan or in center of large sheet of heavy-duty foil.
• In small bowl, mix butter, garlic and salt; pour over potatoes. Cover pan with foil or seal foil packet with double-fold seals, allowing room for heat expansion.
• When grill is heated, place potatoes on gas grill over medium heat or on charcoal grill over medium coals. Cook 35 to 45 minutes or until potatoes are tender, stirring potatoes in foil pan or turning foil packet several times during cooking.

LEMON & GARLIC NEW POTATOES

Steps:

• Cut scrubbed potatoes into wedges; place in a large saucepan. Add water to cover; bring to a boil. Cook, covered, until tender, 10-15 minutes; drain. In the same pan, heat oil over medium-high heat. Add potatoes; cook until browned, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from heat. Stir in remaining ingredients.

LEMON HORSERADISH NEW POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a 2 quart casserole dish in the oven. Stir in salt, pepper, horseradish and lemon juice. Place potatoes in dish and toss to coat with butter mixture.
• Cover and bake in preheated oven for 1 hour, or until potatoes are tender.

NEW POTATOES

Steps:

• Cook potatoes in boiling salted water for 20-30 minutes or until tender; drain. Cool for 5 minutes. Remove skins. In a large skillet over medium heat, cook and stir the potatoes in butter until lightly browned, about 20 minutes. Stir in parsley.

LEMON-BUTTER NEW POTATOES

Steps:

• Peel a strip from around each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender., Meanwhile, in small saucepan, melt butter. Stir in the lemon juice, salt, lemon zest, pepper and nutmeg. Drain potatoes and place in a serving bowl. Pour butter mixture over potatoes; toss gently to coat. Sprinkle with parsley.

GARLIC & PARSLEY NEW POTATOES

Steps:

• Scrub the potatoes well.
• Pare a 3/4" strip around the middle of each potato (this is just to give you a little contrast in color).
• Place potatoes in a saucepan, cover with water and bring to a boil.
• Simmer covered for about 20 minutes or until tender.
• Drain potatoes and place them in a bowl add two teaspoons of oil& toss.
• In a non stick frypan add the remaining oil over medium heat.
• Add garlic,cook approximately 1 minute.
• Add parsley, salt& pepper, mix well.
• Add potatoes, reduce heat to low and cook stirring constantly for 1 or 2 minutes.
• Serve.

SCALLOP CAKES WITH CILANTRO-LIME MAYONNAISE AND NEW POTATOES

Steps:

• Heat olive oil in medium nonstick skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Cool. Place scallops in processor. Using on/off turns, coarsely chop scallops. Transfer scallops to large bowl. Stir in onion, chopped chives, parsley, flour, ginger, lime juice, egg, salt, lime peel, and pepper. Form scallop mixture into eight 1/2-inch-thick patties, each about 3 to 3 1/2 inches in diameter. Place scallop cakes on baking sheet. Cover and chill 1 hour. (Can be prepared 6 hours ahead. Keep chilled.)
• Preheat oven to 450°F. Heat peanut oil in large nonstick skillet over medium-high heat. Working in batches, add scallop cakes to skillet and cook until browned, about 2 minutes per side. Transfer cakes to baking sheet. Place in oven and bake until cooked through, about 7 minutes.
• Place 2 scallop cakes on each of 4 plates. Top with Cilantro-Lime Mayonnaise. Place Buttered New Potatoes with Chives alongside. Garnish scallop cakes with whole chives and cilantro sprigs.

SMASHED NEW POTATOES WITH PEAS, LEMON, AND PEARL ONIONS

Steps:

• Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they're large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain. Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.
• Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day.

GRANDMA SADIE'S PEAS, NEW POTATOES AND CREAM SAUCE

Steps:

• 1. Shell the peas, scrub the potatoes
• 2. Boil the potatoes to almost done (soft). Remove from water with a slotted spoon. Add peas to the boiling water. Cook 3-5 minutes....only until slightly soft. You still want a little crunch on them. Remove with a slotted spoon to the potatoes.
• 3. Drain the water from the pan. Add the butter to melt. Add the flour to the melted butter and stir to make a roux. Add milk to make a gravy. Add salt and pepper to taste. This needs to be thin enough to coat the peas and potatoes.
• 4. Add the peas and potatoes to the blonde roux and stir together. Salt and pepper to taste. ENJOY!

ROASTED NEW POTATOES WITH SHALLOTS AND SAGE

Steps:

• Preheat oven to 375°F. Cook butter and fresh sage in small saucepan over medium-heat until butter simmers and is well flavored with sage, about 4 minutes.
• Toss potatoes with dried sage and 2 tablespoons sage butter in bowl. Sprinkle with salt and pepper. Transfer potatoes to 2 baking sheets. Bake 20 minutes.
• Toss shallots in same bowl with 1 tablespoon sage butter. Season with salt and pepper. Divide shallots between baking sheets. Roast until potatoes and shallots are tender and golden, turning occasionally, about 35 minutes longer. Transfer potatoes and shallots to large bowl. Add remaining sage butter; toss. Season with salt and pepper.

BUTTERY NEW POTATOES WITH LEEKS AND PARSLEY

Steps:

• Place potatoes in a steamer basket in a pan with water. Water shouldn't be higher than the base of the steamer. Cover. Bring to a boil; reduce heat and steam the potatoes until they are tender, 20 to 25 minutes. Remove from heat.
• Melt butter in a large skillet over medium heat. Add leeks; cook and stir until tender and translucent, about 7 minutes. Add parsley and seasoned salt, stirring to combine. Remove skillet from heat.
• Gently stir in warm potatoes; season with freshly ground black pepper.

GREEN BEANS AND NEW POTATOES

Steps:

• In a 5-qt. slow cooker, layer the green beans, potatoes, mushrooms and onion. In a small bowl, combine the remaining ingredients; pour over vegetables. Cover and cook on low for 6-8 hours or until vegetables are tender. Serve with a slotted spoon.

CRAB AND SHRIMP BOIL WITH NEW POTATOES

Steps:

• Bring the water to a boil in a very large stockpot. Add the Old Bay, salt, garlic, chile flakes and parsley and boil for 10 minutes to infuse. Add the potatoes and cook another 10 minutes. Add the crabs; cook 10 minutes more, or until the crabs are cooked through. Carefully remove the crabs with tongs; then add the shrimp and cook for 2 to 3 minutes, or until just opaque. Drain immediately. Serve the crab, shrimp and potatoes with melted butter, toasted bread and lemon wedges.

PARSLEY NEW POTATOES

Steps:

• Cut a strip of peel from around the middle of each potato if desired; set aside. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and 3/4 cup parsley; bring to a boil. , Add potatoes. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Sprinkle with salt if desired, pepper and remaining parsley.

BACON WRAPPED NEW POTATOES

Steps:

• Preheat an outdoor grill for low heat, and lightly oil the grate.
• Wrap each potato with a piece of bacon and secure with a toothpick. Sprinkle the potatoes with the powdered ranch dressing mix. Place the wrapped potatoes on the grill, turning the potatoes several times to allow the bacon to cook on all sides. The potatoes will be done when the bacon is nice and crispy, about 20 to 25 minutes.

DILLED NEW POTATOES

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes., Drain; return to pan. Mix remaining ingredients; drizzle over potatoes and toss to coat.

TROUT AMANDINE, STEAMED ASPARAGUS, AND NEW POTATOES

Steps:

• Place oven on low and rest a platter on an oven rack.
• Add potatoes to a deep pot of boiling water; just enough to cover potatoes. Salt water and add potato halves. The potatoes will cook for about 12 minutes for fork tender.
• Hold asparagus spears at each end. Snap asparagus tips from tough ends by bending spears. Place spears in a colander. Rest colander on top of the potato pot and place a cover over the colander. The asparagus will steam while the potatoes cook. Do this the last 5 or 6 minutes that the potatoes are cooking.
• Potatoes will be just about done when the last of your trout is going into the skillet (method follows.) When the potatoes are tender, take a minute to drain them and return them to warm pot. Leave asparagus covered and set aside. Dress potatoes with chives, a drizzle of olive oil and a little salt. Leave in warm pot until trout is on the table, then transfer to a serving bowl.
• Heat a large skillet over moderate heat. Combine egg and milk in a tin pie plate, beat with a fork. Place a cup of flour in a second pie tin and season well with salt and sparingly with pepper. Coat trout fillets in egg and milk, then in seasoned flour. Collect fillets on a plate until all of them are dredged and ready to be cooked.
• Add 1/2 tablespoon extra-virgin olive oil to your skillet, half a turn of the pan in a slow stream. Add 1 1/2 tablespoons butter to the pan. When the butter foams, add trout and gently saute 4 fillets for 2 or 3 minutes on each side, until golden. Transfer trout fillets to warm platter in oven.
• Return pan to the stove and add 1/2 tablespoon extra-virgin oil and 1 1/2 tablespoons butter. When butter foams, repeat cooking process. When all of the trout is cooked, add last tablespoon of butter to the pan. When the butter melts, add almonds and brown until lightly golden, 1 to 2 minutes.
• Remove trout from oven and pour almonds over the platter. Garnish platter with chopped parsley, lemon wedges, steamed asparagus spears, and potatoes.