What’s New with “New Potatoes?”

— Written By and last updated by Adrian Gaskins

A “new potato” is any variety of potato that is harvested early.. Unlike their full-grown counterparts, they keep their shape once cooked and cut. Since they are picked before their sugars have converted to starch, new potatoes are crisp and waxy and high in moisture. They also have thin skins, making them great for cooking and eating unpeeled.

New potatoes are in season in spring and early summer. When choosing new potatoes, look for potatoes that are firm, smooth, and free of cracks or soft brown spots. Choose potatoes of similar size so they cook evenly. Potatoes should not be refrigerated; keep them in a cool, dark place and use within a week or so of buying.

Here are some interesting ways to serve your New Potatoes!

Lemon Horseradish New Potatoes


  • ¼ cup butter
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons prepared horseradish
  • 2 tablespoons fresh lemon juice
  • 1½ pounds small new potatoes, unpeeled


  1. Preheat oven to 350° F.
  2. 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.
  3. Cover and bake in preheated oven for 1 hour, or until potatoes are tender.

New Potatoes with Spinach and Capers


  • 1 – 1 ½ lbs. new potatoes
  • 1 tbsp. Olive Oil
  • 2 tbsp. butter
  • 2 tbsp. capers
  • 8-10 ounces spinach
  • Zest and juice of ½ lemon


  1. Put the potatoes in a large saucepan and cover with cold salted water. Bring to the boil, then simmer for 15 mins until they are tender but still hold their shape, and you can insert a cutlery knife easily.
  2. Drain the potatoes and allow to steam-dry. Heat the oil with 1 tbsp. of the butter in a large frying pan over a medium-high heat. Once the butter is foaming, add the potatoes, cut-side down, and fry undisturbed for 5 mins until golden.
  3. Add the remaining butter along with the spinach, capers, lemon zest and juice. Stir everything together for a few mins so that the potatoes are coated and the spinach has wilted, then season to taste with salt and black pepper. Serves 4.

Balsamic Glazed Potatoes


  • 1½ pounds new potatoes, halved or quartered if large
  • ¾ cup low-sodium chicken broth
  • ¼ cup balsamic vinegar
  • 8 garlic cloves, smashed
  • 5 sprigs thyme
  • Coarse salt and ground pepper


  1. Preheat oven to 425° F.
  2. In an 8-inch square baking dish, combine potatoes, broth, vinegar, garlic, and thyme; season with salt and pepper. Bake until potatoes are tender and liquid is reduced to a glaze, about 1¼ hours, tossing twice.

Serves 4.

Warm New Potato Salad with Bacon and Blue Cheese


1 -1 ½ lb. new potatoes

2 Tbsp. Olive Oil

2 red onion, each sliced into 6 wedges

4 strips bacon, broken into pieces

½ lb. mushrooms, sliced

1 Tbsp. whole grain mustard

1 Tbsp. red wine vinegar

4-6 ounces mixed greens

¼ cup creamy blue cheese


  1. Heat oven to 400° F.
  2. Place the potatoes in a roasting tin, then rub with 1 tbsp. oil and a sprinkling of salt. Roast for 20 mins, then add the onion wedges to the tin, giving everything a good shake. Roast for 20 mins more until the potatoes have turned a deep golden brown and the onions have caramelized and softened. Leave to cool slightly.
  3. Heat a non-stick frying pan. Fry the bacon until crisp. Add the sliced mushrooms, then fry for 5 mins more until they have softened.
  4. Meanwhile, make the dressing. Whisk the mustard, vinegar and remaining 1 tbsp. oil with a splash of water. Place potatoes, onions, bacon and mushrooms in a large bowl with the salad leaves, pour over the dressing, then toss well. Divide between 4 plates, then crumble blue cheese over the salad.

Early Morning Oven Roasted Potatoes


  • 1½ pounds new potatoes, cut into wedges
  • 4 tablespoons butter
  • 2 teaspoons fresh rosemary
  • Salt and pepper to taste


  1. Preheat oven to 450° F.
  2. In a hot skillet, melt the butter. Stir in rosemary, salt and pepper. Coat potatoes evenly with the melted butter. Arrange the potatoes in a single layer on a baking pan.
  3. Bake in a preheated oven until potatoes are golden brown, approximately 20 to 25 minutes. Toss them occasionally to ensure that they brown on all sides. Serves 4.

New Potatoes with Caper Sauce


  • 12 small new potatoes, scrubbed
  • ½ cup butter, softened
  • 2 tablespoons capers, chopped
  • 1 tablespoon minced green onion
  • ⅓ cup grated Parmesan
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon white wine vinegar
  • Salt and pepper to taste


  1. Combine the softened butter, capers, green onion, Parmesan cheese, parsley and vinegar in a bowl. Set aside.
  2. Bring a large pot of salted water to a boil. If potatoes are large, cut into halves or quarters. Add potatoes and cook until tender but still firm, 15 to 20 minutes. Drain.
  3. Add the caper sauce to the pot of drained potatoes and toss gently to coat. Season to taste with salt and pepper. Serves 4.

Roasted Potatoes with Ricotta

(This is a modified Martha Stewart)

  • 1½ pounds small new potatoes
  • 1 teaspoon plus 1 tablespoon extra-virgin olive oil
  • Coarse salt and ground pepper
  • ½ cup ricotta
  • 2 tablespoons Parmesan cheese, finely grated
  • Zest from ½ lemon, finely grated


  1. Preheat oven to 450° F.
  2. Place potatoes in center of a 3-foot-long piece of foil. Drizzle with 1 teaspoon olive oil and season with salt and pepper. Bring long sides of foil together and fold edges over, then tightly crimp ends to create a packet. Roast on a baking sheet until cooked through, 35 to 40 minutes.
  3. In a small bowl, combine ricotta, Parmesan, and lemon zest; season with salt and pepper. When potatoes are cool enough to handle, cut a small X on top of each with a paring knife and gently squeeze open. Dollop about 1 teaspoon ricotta mixture into each. Drizzle 1 tablespoon olive oil over potatoes. Serves 4.