Our 20 Best New Potato Recipes

Associate Digital Food Editor

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These young members of the potato family are among the most adaptable. Try them roasted, mashed, or boiled, or in potato salads and soups.

Photography: Marcus Nilsson

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These young members of the potato family are among the most adaptable. Try them roasted, mashed, or boiled, or in potato salads and soups.

New Potato Basics

In Season: New potatoes are in season in spring and early summer. Any variety of potato that is harvested early is considered a new potato. 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.

What to Look For: New potatoes should be firm, smooth, and free of cracks or soft brown spots. Choose potatoes of similar size so they cook evenly.

How to Store: Potatoes should not be refrigerated; keep them in a cool, dark place and use within a week or so of buying.

How to Prep: If potatoes are to be cooked in their skins, rinse under cool water, scrub with a vegetable brush, and cut away any greenish parts (caused by overexposure to light) or any eyes.
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Buttered New Potatoes

Good butter and fresh chives are all you need to gussy up boiled baby Yukon Golds.

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Photography: Bryan Gardner

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Buttermilk and Steamed-Potato Soup

One of Martha's favorite potato recipes, this company-worthy soup pairs ice-cold buttermilk with tender red new potatoes, caramelized fennel and shallot, and shredded kale.

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Photography: Marte Kopperud

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New Potatoes with Aioli and Preserved Lemons

DIY preserved lemons cut the richness of the homemade aioli in this sophisticated potato side dish. Garnish with a generous sprinkling of poppy seeds and fresh chives.

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Grilled-Salmon Salad

Boiled new potatoes add just the right amount of heft to this summery take on salade Nicoise that calls for roasted salmon instead of the usual anchovies or tuna.

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Braised Leg of Lamb with Potatoes and Olives

Get the brunt of the braising done for the lamb before you add the new potatoes -- the pan juices will infuse them with tons of flavor.

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Roasted Mushroom and Potato Salad

Quarter your new potatoes if they're on the larger side so that they'll cook in the same amount of time as your oyster mushrooms. Toss with fresh parsley, sherry vinegar, and capers and serve warm.

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Leftover Salade Nicoise

Boiled new potatoes are just one of the elements in this showstopping kitchen-sink salad. You can use any protein you please -- we went with leftover cedar-planked salmon, grilled herb shrimp, flame-kissed chorizo, and hard-boiled eggs.

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Kielbasa Bites with Grainy-Mustard Potato Salad

No mayo in this potato salad! Just whole-grain mustard, white-wine vinegar, and fresh chives. Pair it with flame-kissed kielbasa to kick off your next cookout.

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Sorrel and Potato Gratin

Have you tried sorrel yet? It has a tangy, pleasantly sour flavor that contrasts nicely with the sweet new potatoes and rich cream in this elegant side dish.

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Photography: Jonathan Lovekin

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Salmon, Red Cabbage, and New Potatoes

You can skip halving your new potatoes if they're really small. They're roasted in the same pan as the salmon and cabbage in this recipe. You know what that means -- easy cleanup!

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Photography: Bryan Gardner

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Smoky Potato Salad with Sherry Vinaigrette

Everyone will love this Spanish-inspired potato salad flavored with sherry vinegar, olive oil, and sweet smoked paprika. A garnish of fresh scallions gives it a subtle bite.

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Photography: Raymond Hom

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Stove-Top Clambake

New potatoes not only make this classic New England dish more substantial, but they also soak up the delicious flavor from all the fresh seafood -- in this case, clams, mussels, and shrimp.

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Seared Halibut with Arugula Gremolata

New potatoes are roasted along with summer squash, shallots, and oyster mushrooms, making a delicious vegetable base for flaky, succulent hailbut.

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Warm Green Bean and Potato Salad

A couple slices of bacon up the ante in this smashed potato and sauteed green bean salad. Finish with fresh lemon juice and plenty of salt and pepper.

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Roasted Potatoes with Ricotta

Roasting in a foil pouch cuts down on the cooking time for these mini spuds. Add a dollop of ricotta and a drizzle of olive oil before serving.

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Balsamic-Glazed Potatoes

Tiny taters are tossed with chicken broth, balsamic vinegar, garlic, and thyme and baked until tender in this easy side dish.

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Pan-Roasted Rosemary Potatoes

Don't feel like turning on the oven? You can get the same irresistible texture on the stove top. The trick is to brown the potatoes first, then cook with water, covered.

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Lemony Smashed Potatoes

We love a good three-ingredient side dish. Here, olive oil and lemon zest are all you need to jazz up lightly mashed potatoes.

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Photography: Petrina Tinslay

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Shrimp-Boil Kebabs

Melted butter flavored with Tabasco and Old Bay gives these kebabs a delicious Cajun twist. Make sure you boil the new potatoes before you thread them on skewers with corn, andouille, and shrimp, as the other ingredients will cook way faster on the grill.

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Easy Celery Root and Potato Puree

New potatoes are just as good for mashing as your standard russets. This version gets its richness from half-and-half and its intrigue from celery root.

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