What are new potatoes?
New potatoes are not a variety. A potato that is harvested early in the season is called a new potato. The leaves are green when new potatoes are picked. They can be enjoyed for their delicate skin, high humidity and sweet taste. They have less starch than their mature parts and keep their shape just right when cooking. Potatoes grow anywhere and depending on your climate their presence in late April matures early summer. New potatoes of any variety are deliciously steamed or cooked, mixed or fried in salads, or pure perfection with a little butter and herbs.
Nutritional Value of new potatoes
Serving Weight: 100g
Calories 65 kCal
Total Carbs 16.8 g
Net Carbs 15 g
Fiber 1.8 g
Sugar 1.1 g
Sugar Alcohols –
Protein 1.8 g
Fat 0.1 g
Potassium 377 mg
Sodium 5 mg
Vitamin A 0 mcg
Vitamin D 0 mcg
New potatoes recipe
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Roasted or roasting new potatoes
1½ kg unpeeled new potatoes
2-3 tbsp olive oil
Few sprigs rosemary
Preheat oven to 200C / 180C fan / gas. Peel a squash, grate it and squeeze the juice. Place 2-3 tablespoons of olive oil in a roasting pan and place in the oven to melt for 10 minutes. Strip leaves from rosemary, oregano and sage and stirring them into the roasting pan with seasoning.
Add the potatoes and toss well. Fry for 40-50 minutes, stirring the roasting pan a few times, until the potatoes are crispy and tender. Sprinkle with sea salt according to your quantity and serve.
Crushed new potatoes
500 grams of new potatoes
1 bunch chives
Salt (According to taste)
Wash the potatoes and place them in a suitable sized container, cover with cold water and let it boil. It is not necessary to peel the potatoes. Reduce heat and cook for about 10-15 minutes or until soft. Strain and let cool slightly.
Place a large frying pan over medium heat and add a large lump of butter. As soon as the butter starts to foam, add the potatoes, lightly crush each with your hands before adding to the pan.
Toss the crushed new potatoes with hot butter and season with salt to taste. Remove the pan from the heat and add the chopped chives just before serving.
New potato salad
3 pounds new potatoes
Salt and pepper (According to taste)
1 cup reduced-fat mayonnaise
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 celery ribs, thinly sliced
1 shallot, minced
2 tablespoons chopped fresh parsley
Place the potatoes in a large container and pour 1 inch of cold enough water. Add 1 tbsp salt and boil over high heat. Reduce heat to medium-low, cook for 13 to 17 minutes, until tender. Cover the pot with the potatoes with a lid. Heat for 10 to 15 minutes, until potatoes are tender.
Meanwhile, in a small bowl, combine the lemon juice, mustard and vinegar. Cut the potatoes in half or quarters. In a large bowl, combine the potatoes with the celery, shallots and parsley. Fold in the mayonnaise mixture and season well with salt and pepper. Then serve.
Best Smashed New Potatoes
Make mashed potatoes by choosing small potatoes instead of big ones:
You can use this technique on potatoes of any size (even rosette potatoes!) But for crispy potatoes, choose potatoes around the size of a golf ball.
Small potatoes are usually made of red or yellow smashed varieties:
Both are delicious, but the red potato skins taste better, so the red ones were my favorite.
Smashed using a large baking sheet:
Everyone has a half-sheet pan, as our recipe testers always bake it. You need a large baking surface to accommodate all the potatoes, leaving a little breathing space around each. Use two pans instead if necessary.
Smashed with a baking sheet with olive oil:
I usually use parchment paper for its non-stick surface and easy clean-up factor, but baking potatoes on an oiled baking sheet makes them even crispy. If you ask me, it’s worth cleaning up.
Smashed by adding a little garlic and onion powder:
These are my secret ingredients when I work with potatoes. They add a subtle delicious note that sends the potatoes on top. These are especially great when you are baking potatoes.