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New potatoes

Explore 87 recipes, 1 article, 10 videos, and more

Creamy Clam Chowder

Time:50 mins
Ingredients
  • 12 cherrystone clams (1 1/2 pounds), scrubbed well
  • 2 slices bacon, finely chopped
  • 1 medium onion, finely chopped
  • 1 large celery, stalk, finely chopped
  • 1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried)
  • 1 pound new potatoes, peeled and cut into 1 1/2-inch chunks
  • 3/4 cup heavy cream
  • Dash of hot sauce, such as Tabasco
  • Coarse salt and ground pepper
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Sorrel and Potato Gratin

Ingredients
  • 2 tablespoons unsalted butter, softened
  • 2 medium shallots, very thinly sliced (about 1/2 cup)
  • Coarse salt and freshly ground pepper
  • 4 ounces sorrel, tough stems removed, cut crosswise into 3/4-inch pieces (about 3 cups)
  • 1 1/2 pounds new potatoes, preferably German Butterball or Yukon gold, peeled and cut crosswise into 1/8-inch-thick rounds
  • 1 1/4 cups heavy cream
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Herb-Crusted Pork Roast with New Potatoes

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Roast Chicken with Potatoes and Arugula

Time:35 mins
Ingredients
  • 1 tablespoon butter, room temperature
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon grated lemon zest, plus 1 to 2 teaspoons fresh lemon juice
  • 4 new potatoes, scrubbed, halved (quartered if large)
  • 1 bone-in, skin-on chicken breast half (10 to 12 ounces)
  • coarse salt and ground pepper
  • 1/2 bunch arugula (about 4 ounces), stemmed and coarsely torn
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Potatoes Vinaigrette

Time:2 hours 15 mins
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Irish Beef and Stout Stew

Time:3 hours
Ingredients
  • 4 pounds beef chuck, cut into 1 1/2-inch cubes
  • 1/4 cup all-purpose flour
  • 2 cans (6 ounces each) tomato paste
  • 2 1/2 pounds new potatoes, scrubbed
  • 2 medium onions, cut into 1-inch pieces
  • 2 cans (14 1/2 ounces each) reduced-sodium beef broth
  • 1 can (14.9 ounces) Irish stout beer
  • 10 garlic cloves, sliced
  • Coarse salt and ground pepper
  • 2 boxes (10 ounces each) frozen baby peas, thawed
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Market Vegetable Salad with Ravigote Vinaigrette

Ingredients
  • 1/2 pound small potatoes
  • Coarse salt and freshly ground white pepper
  • 1/2 pound medium beets, trimmed
  • 1/2 cup white vinegar
  • 1 ear corn, shucked
  • 1 small bulb fennel, cored and sliced
  • 2 ribs celery, cut on the bias into 2-inch pieces
  • 1 small bunch leeks, washed well and ends trimmed
  • 1 small bunch baby turnips, trimmed, peeled, and quartered
  • 1 small bunch baby carrots, trimmed, peeled, and quartered
  • 1/4 pound green beans, ends trimmed
  • 1 cup cherry tomatoes, halved
  • 2 cups mixed greens
  • 1/2 cup dried cherries
  • 1/2 cup toasted walnuts
  • Ravigote Vinaigrette
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Roasted Artichokes, Fingerlings, and Purple Potatoes

Ingredients
  • 3 lemons
  • 12 baby artichokes
  • 8 purple potatoes, (1 1/2 pounds), scrubbed and sliced 1/4 inch thick
  • Fingerling potatoes, (1 3/4 pounds), scrubbed and halved lengthwise
  • 2 tablespoons extra-virgin olive oil
  • 4 teaspoons chopped fresh rosemary, plus sprigs for garnish
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
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Roasted Potatoes with Ricotta

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Potato and Olive Salad

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