Fresh Recipes for New Potatoes
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Let’s talk new potatoes, the delicate thin-skinned potatoes that pop up late spring and early summer. New potatoes are not a special variety of potato. They’re just potatoes that have been harvested early (like baby potatoes). Since these potatoes are harvested early and not fully mature, they are less starchy, more delicate, and a lot smaller. While they aren’t the best for frying, they’re great for everything else.
Purchase your new potatoes firm, smooth, and free of cracks or soft brown spots. If possible choose potatoes of similar size so they cook evenly. New potatoes should be kept in a cool, dark place and used within a week or so of buying, also remember potatoes should not be refrigerated.
New Potatoes and Lemon Asparagus
- 1 bunch fresh asparagus spears
- 16 tiny new potatoes, cut into quarters
- 4 teaspoons extra-virgin olive oil
- 1 teaspoon lemon peel, finely shredded
- ½ lemon, juiced
- ½ teaspoon salt + black pepper, to taste
- ½ teaspoon dried thyme, crushed (I used 1 tsp. fresh thyme)
- Snap off and discard woody bases from fresh asparagus. Cut into 2 inch pieces and set aside. Clean and quarter potatoes.
- In a large pot, bring 2-3 quarts of water to a rolling boil. Add potatoes and boil for about 10 minutes. Add the asparagus and boil for an additional 4-6 minutes. Drain, and transfer to a serving bowl.
- For the dressing, combine the rest of the ingredients and drizzle over the vegetables, toss to coat. Serve warm.
Serves 7, each serving contains 74 calories, 2.6 g fat, 0 mg cholesterol, 13 g carbohydrates, 0 g added sugars, 2.3 g protein, 2 g fiber, 167 mg sodium.
South of the Border New Potatoes
- 8 to 12 small red-skinned new potatoes
- 2 Tbsp. butter
- 1 med yellow onion, finely chopped
- 4 large green onions cut in 1-inch lengths
- 2 large fresh tomatoes, peeled and chopped
- 1/2 cup whipping cream
- 1 Tbsp. finely chopped fresh cilantro leaves
- 1/2 teaspoon oregano leaves
- 1/2 teaspoon ground cumin
- Salt and pepper
- 1 cup shredded mozzarella cheese
- Scrub the potatoes; do not peel. Place the potatoes in a large pan, cover with water and boil, covered, until tender when pierced, about 20 minutes. Drain and place in a serving container. Keep warm.
- Melt butter in a frying pan over medium heat. Add chopped onion and green onions and cook until limp. Add the tomatoes and cook, stirring often, for 5 minutes. Stir in the cream, cilantro, oregano, cumin, and salt and pepper to taste. While stirring, slowly add the cheese and cook until the cheese is melted.
- If potatoes are not small, cut them in halves or quarters. Spoon the sauce over the potatoes.
Roasted salt and vinegar crushed new potatoes
- 2 pounds small red or brown new potatoes
- 2 tbsp. extra virgin olive oil
- Black pepper
- 2 tbsp. cider vinegar
- 1-2 tsp. flaked sea salt, for sprinkling
- 2 tbsp. flat-leaf parsley, chopped
- Preheat the oven to 425°F. Boil the potatoes in salted water until knife-tender. Drain. Put back in the pot to dry out a little. Spread onto a large baking pan.
- Using a tea towel gently crush each potato but leave them whole. Drizzle them with the olive oil and season with pepper. Bake for 20-25 minutes or until the edges are browned and crisp.
- Remove from the oven and gently toss with the vinegar. When all of the vinegar has been absorbed, sprinkle with sea salt and parsley.
Steamy New Potatoes with Bacon
- 2 pounds small new potatoes, peeled
- ¼ pound sliced bacon
- 2 tablespoons minced shallots
- 2 tablespoons white wine vinegar
- Salt and freshly ground black pepper
- 1 tablespoon minced parsley
- Steam potatoes until tender, about 20 minutes.
- While potatoes are steaming fry the bacon until golden then remove it from the pan to drain. Chop the bacon.
- Add shallots to the bacon fat and sauté until they just begin to brown. Off heat stir in the vinegar.
- When the potatoes are tender, remove them to a serving dish and season to taste with salt and pepper. Toss lightly with the bacon fat mixture, dust with the chopped bacon and parsley and serve.
Serves 4, each serving contains 300 calories, 11 g fat, 18 mg cholesterol, 41 g carbohydrates, 2 g added sugars, 8 g protein, 5 g fiber, 626 mg sodium.
Crispy Ranch New Potatoes
(Adapted from a Paula Deen recipe)
- 12 small new red potatoes
- 1 (0.4-ounce) package ranch dressing mix
- 2 cups Panko
- 8 tablespoons (1 stick) butter, melted
- Preheat the oven to 400° F.
- Cook the potatoes in boiling water until tender, about 20 to 25 minutes. Drain the potatoes, let cool slightly, and then peel. Mix the dressing mix and the cornflakes in a bowl. Dip the potatoes in melted butter, and then roll them in the cornflake mixture. Place the potatoes in a greased baking dish and bake for 20 to 25 minutes, or until golden brown.
Dilly Potato Salad
- 2 pounds new potatoes of uniform size, scrubbed
- Salt and freshly ground black pepper
- ⅓ cup white wine vinegar
- ⅔ cup extra-virgin olive oil
- ½ tablespoon Dijon mustard
- ¼ cup finely chopped scallions
- 2 tablespoons minced fresh dill
- Place the potatoes in a saucepan, cover with cold water, bring to a boil, cover and reduce the heat to low. Cook until the potatoes are just tender, about 20 minutes. Drain and quarter the potatoes, taking care to keep the skins on.
- Place the potatoes in a bowl, season lightly with salt and pepper and gently toss with two tablespoons of the vinegar and one tablespoon of the oil. Set aside until cool.
- Mix the remaining vinegar with the mustard until well blended. Beat in the oil. Pour over the cooled potatoes and gently mix. Add the scallions and dill, season to taste with salt and pepper and serve.
Serves 4, each serving contains 502 calories, 36 g fat, 40 g carbohydrates, 0 g added sugars, 5 g fiber, 681 mg sodium.