Content

• To step
• Method 1 of 3: Pan-fried new potatoes
• Method 2 of 3: Boiled new potatoes
• Method 3 of 3: Crushed new potatoes from the oven
• Tips
• Necessities

New potatoes are potatoes that are harvested when they are very young, before the sugars have been converted to starch. They are small, thin-skinned potatoes, and when cooked they become soft and creamy. New potatoes taste best when you boil or bake them, they are less suitable for deep frying. In this article, we'll show you three methods of cooking new potatoes: pan-fried, boiled, and oven-crushed.

To step

Method 1 of 3: Pan-fried new potatoes

1. Gather your ingredients. You need the following ingredients to fry delicious new potatoes in the pan:
   • 500 grams of new potatoes
   • 2 tablespoons of butter
   • 1 tablespoon of olive oil
   • 1 teaspoon of fresh rosemary, finely chopped
   • Salt and pepper
2. Prepare the potatoes. Wash the potatoes with cold water, scrub them well and remove all dirt. Cut the potatoes into bite-sized wedges; you just have to cut small ones in half.
   • Because the skins of new potatoes are so thin, you don't have to peel them.
   • Cut away unsightly spots and seeds with a potato peeler.
3. Put the butter and oil in a pan and put the pan on medium heat. Melt the butter and wait for it to mix with the oil.
   • Cast iron pans are very suitable for baking potatoes; they retain the heat well and at the same time do not get too hot, these properties ensure a crispy crust.
4. Place the potatoes in the pan with the cutting edge down. Fry the potatoes for about five minutes until they are brown and crispy. Turn the potatoes over so that both sides brown.
5. Sprinkle salt and pepper over the potatoes. Move the potatoes back and forth with tongs or a wooden spatula so that both sides come into contact with the spices.
   • If you want to add some extra flavor to the potatoes, you can add dried rosemary, thyme, or oregano.
   • Add some finely chopped onion or garlic if you like.
6. Put the lid on the pan. Reduce heat and cook potatoes until tender, about 15 minutes.
   • Check the potatoes regularly to make sure they are not overcooked.
   • When the potatoes absorb the butter and oil and seem to be getting dry, add 60ml of water.
7. Remove the potatoes from the pan. Serve them as a side dish with chicken, fish or steak, or let them cool and eat them as a salad with arugula.

Method 2 of 3: Boiled new potatoes

1. Gather your ingredients. You need the following ingredients to cook new potatoes in a simple way:
   • 500 grams of new potatoes
   • Butter, for serving
   • Salt and pepper, for serving
2. Wash the potatoes. Scrub the dirt off the potatoes and cut out the ugly spots and seeds.
3. Place the potatoes in a large saucepan. Fill the pan with water until the potatoes are completely submerged.
4. Place the lid on the pan and put the pan on the fire. Reduce the heat to medium-high.
5. Bring the water to a boil. Reduce heat and simmer for about 15 minutes. The potatoes are done if you can poke them with a fork.
   • Keep a close eye on the potatoes during cooking, the water should not boil over the edge.
6. Drain the potatoes. Pour the contents of the pan into a colander, or drain using the lid in the sink.
7. Put the potatoes in a bowl. Mix the potatoes with butter, salt and pepper to taste.
   • You can also slice the potatoes and make a salad niçoise.
   • Another option is a potato salad made from new potatoes: mix the potatoes with oil and herbs.

Method 3 of 3: Crushed new potatoes from the oven

1. Gather your ingredients. You need the following ingredients to make crushed new potatoes:
   • 500 grams of new potatoes
   • 4 tablespoons of olive oil
   • Salt and pepper
   • Optional herbs, butter and grated cheese
2. Wash the potatoes. Scrub the dirt off the potatoes and cut out the bruises.
3. Place the potatoes in a large saucepan. Fill the pan with water until the potatoes are completely submerged.
4. Bring the water to a boil. Reduce heat and simmer for about 15 minutes, until you can poke it with a fork.
5. While the potatoes are cooking, preheat the oven to 230 degrees. Grease a baking tray with olive oil, canola oil, or another vegetable oil.
   • First, cover the baking tray with aluminum foil if you want to make it easier to clean later.
6. Drain the potatoes in a colander. Let it drain well.
7. Place the potatoes on the baking tray. Arrange them so that they don't touch. If the baking tray gets too full, you can use a second baking tray.
8. Crush each potato with a potato masher. Don't mash them all the way, just push lightly from the top so that the inside comes out slightly.
   • If you don't have a potato masher, you can also do it with a large fork.
9. Drizzle some olive oil over each potato. Sprinkle with some salt and pepper.
   • If you like it spicy, you can, for example, sprinkle cayenne pepper, chili powder, garlic powder or other spices on top.
   • Put a knob of butter on each potato if you like it heavy.
   • Drizzle each potato with grated cheese or Parmesan for extra flavor.
10. Place the potatoes in the oven for 15 minutes. They are ready when they have turned a beautiful golden brown.
11. Ready.

Tips

New potatoes can also be added to a roasting pan if you are roasting meat in the oven.

Necessities

• Brush
• Baking pan
• Saucepan with lid
• Baking tray
• Aluminum foil (optional)