5 Irresistible Ways to Cook New Potato Recipes This Season

5 Irresistible Ways to Cook New Potato Recipes This Season

There is something undeniably special about the arrival of spring in the kitchen. As the heavy root vegetables of winter move aside, we make room for brighter, fresher produce. Among the most anticipated arrivals are new potatoes. These small, thin-skinned gems are harvested early, before their sugars have fully converted to starch, giving them a unique texture and sweetness that standard russets just can’t match.

If you’ve picked up a bag at the farmers market or grocery store and are wondering exactly what to do with them, you aren’t alone. While they are incredibly versatile, their waxy texture requires a slightly different approach than your average baking potato. You won’t be mashing these into a fluffy cloud, but you will be roasting, tossing, and sautéing them into dishes that steal the show.

In this guide, we are exploring the very best ways to prepare new potatoes. We’ll cover five distinct recipes that highlight their natural flavor, from a classic roast to a smoky grilled side dish. Plus, we’ll recommend some of our favorite kitchen tools found on Amazon that make preparing these meals easier than ever.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Why Are New Potatoes Special?

Before we turn on the oven, let’s talk about what makes a “new” potato different from a “storage” potato. New potatoes aren’t a specific variety; rather, they are simply potatoes that have been harvested young. Because they are immature, their skins are paper-thin and delicate, meaning you never have to peel them. In fact, keeping the skin on adds a lovely earthy flavor and a boost of fiber.

The flesh of a new potato is waxy and high in moisture. When cooked, they hold their shape beautifully, having a firm, creamy bite rather than a floury disintegration. This makes them the superior choice for salads, soups, and roasting where you want the potato to stay intact. Their flavor is subtly sweet and concentrated, requiring very little dressing up to taste fantastic.

Here are five recipes that prove just how versatile these little tubers can be.

Recipe 1: Simple Roasted New Potatoes with Herbs

Roasting is perhaps the most beloved way to cook new potatoes. The high heat crisps up the delicate skins while the inside becomes tender and creamy. This method is foolproof and serves as the perfect side dish for roast chicken, steak, or even a hearty vegetable bowl.

Ingredients:

• 2 lbs new potatoes, washed and halved
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp mixed dried herbs (rosemary, thyme, oregano)
• Fresh parsley for garnish

Instructions:

1. Preheat and Prep: Preheat your oven to 400°F (200°C). While the oven warms, wash your potatoes thoroughly. Since we aren’t peeling them, you want to ensure all dirt is removed. Cut any larger potatoes in half or quarters so they are all roughly the same size.
2. Season: Place the potatoes on a large baking sheet. Drizzle generously with olive oil. Sprinkle the salt, pepper, and dried herbs over the top.
3. Toss: Use your hands or a spatula to toss the potatoes until every piece is coated in oil and seasoning. Arrange them cut-side down for maximum crispiness.
4. Roast: Bake for 30-35 minutes, flipping them halfway through, until they are golden brown and fork-tender.
5. Serve: Garnish with fresh chopped parsley immediately before serving.

Recommended Product: Dried Herb Assortment

To make this recipe truly shine, you need a robust selection of herbs. While fresh herbs are wonderful, a high-quality dried herb assortment is a pantry essential for consistent flavor year-round. We recommend looking for a set that includes organic thyme, rosemary, and oregano. These woody herbs stand up well to the high heat of roasting without burning, unlike more delicate leafy herbs.

What to look for on Amazon: Search for “McCormick Gourmet Organic Herb Set” or similar organic variety packs. Having these on hand ensures you can whip up this side dish at a moment’s notice.

Recipe 2: Creamy New Potato Salad

Forget the mushy potato salad of cafeteria nightmares. Using new potatoes ensures your salad has texture and bite. The waxy flesh doesn’t absorb the mayonnaise as greedily as a starchy potato would, resulting in a salad that is coated rather than claggy. This recipe balances the creaminess with the crunch of celery and the bite of red onion.

Ingredients:

• 2 lbs new potatoes (very small ones left whole, larger ones halved)
• 3/4 cup high-quality mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 stalks celery, diced
• 1/4 cup red onion, finely chopped
• Salt and pepper to taste
• Fresh dill, chopped

Instructions:

1. Boil the Potatoes: Place the potatoes in a large pot and cover with cold water by at least an inch. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 10-15 minutes until tender.
2. Cool Down: Drain the potatoes and let them cool slightly. If you mix them with mayo while they are piping hot, the oil will separate, making the dressing greasy.
3. Make the Dressing: In a small bowl, whisk together the mayonnaise, mustard, vinegar, salt, and pepper.
4. Assemble: In a large bowl, combine the cooled potatoes, celery, and red onion. Pour the dressing over the top and gently fold everything together.
5. Chill: Refrigerate for at least an hour before serving to let the flavors meld. Top with fresh dill.

Recommended Product: High-Quality Mayonnaise

Because this recipe relies on so few ingredients, the quality of your mayonnaise matters immensely. You want a mayonnaise that is rich, made with real eggs, and has a balanced tang. Cheaper alternatives often taste overly sweet or artificial, which can ruin the delicate flavor of the new potatoes.

What to look for on Amazon: We highly recommend “Sir Kensington’s Mayonnaise” or the cult-favorite “Kewpie Mayonnaise.” Sir Kensington’s offers a clean, non-GMO flavor profile that tastes very close to homemade, making it the perfect binder for your potato salad.

Recipe 3: Sautéed New Potatoes with Garlic and Lemon

When you don’t want to heat up the entire house with the oven, the stovetop is your best friend. Sautéing new potatoes allows you to get that desirable brown crust quickly. The addition of garlic and fresh lemon juice brightens up the earthiness of the potatoes, making this a vibrant dish that pairs beautifully with fish or grilled asparagus.

Ingredients:

• 1.5 lbs new potatoes, sliced into 1/4 inch rounds
• 2 tbsp butter
• 1 tbsp olive oil
• 3 cloves garlic, minced
• Juice of half a lemon
• Salt and pepper
• Fresh chives

Instructions:

1. Par-cook (Optional): To speed up the frying process, you can microwave the whole potatoes for 3-4 minutes to soften them slightly before slicing.
2. Sear: Heat the butter and oil in a large skillet over medium-high heat. Add the potato slices in a single layer (do this in batches if necessary).
3. Cook: Let them cook undisturbed for 4-5 minutes until the bottom is browned. Flip and cook the other side.
4. Flavor: Reduce the heat to low. Add the minced garlic and sauté for 1 minute, being careful not to burn it.
5. Finish: Remove from heat and immediately squeeze fresh lemon juice over the potatoes. Season with salt, pepper, and chives.

Recommended Product: Heavy-Duty Garlic Press

Mincing sticky garlic cloves by hand can be tedious and leaves your fingers smelling pungent for hours. A high-quality garlic press is a game-changer for recipes like this where fresh garlic flavor is key. You want a press that is easy to clean and sturdy enough to crush cloves without requiring superhuman strength.

What to look for on Amazon: Check out the “OXO Good Grips Soft-Handled Garlic Press.” It has a large chamber that can handle multiple cloves at once and a built-in cleaner that pushes out the skins, making cleanup incredibly fast.

Recipe 4: New Potato and Green Bean Casserole

This isn’t your heavy, cream-of-mushroom soup casserole. This version highlights fresh vegetables and lighter flavors, perfect for a spring dinner party or a Sunday family meal. The new potatoes provide a hearty base, while the green beans add a necessary crunch.

Ingredients:

• 1.5 lbs new potatoes, quartered
• 1 lb fresh green beans, trimmed
• 1 cup cherry tomatoes
• 1/2 cup vegetable broth
• 1/3 cup heavy cream (or coconut milk for dairy-free)
• 1/2 cup Parmesan cheese, grated
• 2 cloves garlic, sliced

Instructions:

1. Prep: Preheat oven to 375°F (190°C).
2. Blanch: Briefly boil the potatoes for 5 minutes, then add the green beans for the last 2 minutes. Drain well.
3. Combine: In your baking dish, toss the potatoes, green beans, tomatoes, and sliced garlic together.
4. Liquid: Pour the vegetable broth and cream over the vegetables. Season with salt and pepper.
5. Bake: Cover with foil and bake for 20 minutes. Remove foil, sprinkle with Parmesan cheese, and bake for another 15-20 minutes until the cheese is bubbly and golden.

Recommended Product: Ceramic Casserole Dish

Since this dish goes straight from the oven to the dining table, presentation is key. A beautiful ceramic casserole dish retains heat well, keeping your food warm for seconds, and looks elegant on your spread. Look for stoneware, which cooks evenly and prevents the creamy sauce from scorching in hot spots.

What to look for on Amazon: The “Le Creuset Stoneware Heritage Covered Rectangular Casserole” is the gold standard. It is resistant to cracking, easy to clean, and comes in vibrant colors that make your table look professionally styled.

Recipe 5: Grilled New Potatoes with Rosemary

If you are firing up the grill for burgers or veggie skewers, don’t leave the potatoes inside. Grilled new potatoes pick up a smoky char that mimics the flavor of a campfire meal. Rosemary is the perfect herb here; the woody stems release aromatic oils when heated, infusing the potatoes with a piney, savory scent.

Ingredients:

• 2 lbs new potatoes, boiled for 8-10 minutes until just tender
• 3 tbsp vegetable oil (or high-heat oil)
• 2 sprigs fresh rosemary, leaves stripped and chopped
• 1 tsp garlic powder
• Sea salt

Instructions:

1. Pre-cook: It is essential to par-boil the potatoes first. If you try to grill them raw, the outside will burn before the inside is cooked. Drain and let dry.
2. Season: Toss the par-boiled potatoes in oil, chopped rosemary, garlic powder, and salt.
3. Grill: Preheat your grill to medium-high. Place the potatoes in a grill basket.
4. Char: Cook for 10-15 minutes, shaking the basket occasionally, until the skins are crisp and marked with char spots.
5. Serve: Serve hot with a side of aioli or ketchup.

Recommended Product: Stainless Steel Grill Basket

Trying to balance small new potatoes on grill grates is a recipe for disaster—you will inevitably lose a few to the flames. A grill basket allows the heat and smoke to circulate while keeping your veggies safely contained. It also makes shaking and turning the potatoes effortless.

What to look for on Amazon: We recommend a “Heavy Duty Stainless Steel Grill Basket.” Look for one with raised edges so you can toss the food aggressively without spilling. Stainless steel is preferred over non-stick coatings for high-heat grilling safety.

Pro Tips for Selecting and Storing New Potatoes

Now that you have the recipes, here are a few final tips to ensure your potato dishes turn out perfectly every time.

Shopping: When selecting new potatoes, look for firm ones with smooth, unblemished skins. Avoid any that have wrinkled skins, soft spots, or a green tint. The green color indicates the presence of solanine, which can taste bitter and be harmful in large quantities. Since new potatoes are harvested young, they are more perishable than cured storage potatoes.

Storage: Unlike russets which can sit in a pantry for weeks, new potatoes should be used within a few days of purchase. Store them in a cool, dark, well-ventilated place—a paper bag is perfect. Do not store them in the refrigerator, as the cold temperature converts their starch into sugar, which alters the taste and causes them to darken unpleasantly when cooked. Also, keep them away from onions; onions release gas that causes potatoes to spoil faster.

Prep: Scrub them gently. Their skins are thin and can be scrubbed right off if you use a harsh brush. A gentle rub under cold running water is usually sufficient.

Read More: Unique Ceramic Mugs That Are the Perfect Gift for Any Occasion

Why You Should Add New Potatoes to Your Menu

New potatoes are a seasonal delight that bridges the gap between the heavy comfort foods of winter and the light salads of summer. They are nutrient-dense, packed with potassium and Vitamin C, and their thin skins make them a high-fiber carbohydrate choice.

Whether you roast them until crispy, toss them in a creamy salad, or char them on the grill, you really can’t go wrong. They are forgiving to cook and provide a satisfying, buttery texture that elevates any meal. So next time you see that bin of small, fresh potatoes at the store, grab a bag (or two!). With these recipes and the right tools in your kitchen, you’re ready to make the most of the season’s best produce.