Content

• Ingredients
• Pan-fried young potatoes
• Boiled young potatoes
• Crushed young potatoes
• Steps
• Method 1 of 3: Pan-fried new potatoes
• Method 2 of 3: Boiled young potatoes
• Method 3 of 3: Crushed young potatoes
• Tips
• What do you need

Young potatoes are potatoes that are harvested when they are still very young, before the sugar content turns into starch. It is small with a thin skin and its flesh is soft and creamy when cooked. Young potatoes are best fried or boiled, not fries. This article presents three methods for preparing young potatoes: pan-fried, boiled, and crushed.

Ingredients

Pan-fried young potatoes

• 1 kg of young potatoes
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon fresh rosemary, minced
• Salt and pepper

Boiled young potatoes

• 1 kg of young potatoes
• Oil, for serving
• Salt and pepper, for serving

Crushed young potatoes

• 1 kg of young potatoes
• 4 tablespoons olive oil
• Salt and pepper
• Seasonings optional, butter and grated cheese

Steps

Method 1 of 3: Pan-fried new potatoes

1. 1 Prepare potatoes for frying. Rinse the potatoes with cold water, scraping off dirt and other dirt. Cut the potatoes into small pieces. For small potatoes, halving them is sufficient.
   • Because the skins of young potatoes are so thin, there is no need to peel them.
   • Use a vegetable knife to carve out any bruises on the potatoes.
2. 2 Place the butter and oil in a skillet over low heat. Let the oils melt together.
   • The cast iron skillet is ideal for frying potatoes as it retains heat very well without getting too hot and creates a crispy crust on the potatoes.
3. 3 Place the potatoes in the skillet, cut side down. Cook until golden brown and crispy, about 5 minutes. Rotate the potatoes until browned on all sides.
4. 4 Season the potatoes with salt and pepper. Use tongs or a wooden spoon to lightly stir the potatoes, making sure they are covered on all sides with the seasoning.
   • Add dried herbs such as rosemary, thyme, or oregano if you want to add flavor to the potatoes.
   • Add chopped onion or garlic if desired.
5. 5 Cover the pan with a lid. Reduce heat and cook until tender, about 15 minutes.
   • Check the potatoes from time to time to make sure they are not overcooked.
   • If the potatoes have absorbed all the oil and they seem to be cooking dry, add ¼ cup water.
6. 6 Remove the potatoes from the pan. Serve as a side dish for chicken, fish or steak, or toss with arugula for a salad.

Method 2 of 3: Boiled young potatoes

1. 1 Rinse the potatoes. Scrape off dirt and dirt, cut off damaged areas.
2. 2 Place the potatoes in a large saucepan. Place a saucepan under the tap and add water to completely cover the potatoes.
3. 3 Cover the pot with a lid and place on the stove. Turn on medium heat.
4. 4 Bring the potatoes to a boil. Reduce heat and cook for about 15 minutes more. The potatoes are cooked if they are soft when pierced with a fork.
   • Watch the potatoes carefully during cooking so that the water does not spill out of the pan as it boils.
5. 5 Pour the water out of the pot. Use a colander or pot lid to hold the potatoes and pour the water into the sink.
6. 6 Place the potatoes in a bowl. Add oil, salt and pepper to taste.
   • Alternatively, you can chop the potatoes to make nicoise salad.
   • Another option is to add oil and seasonings and make a new potato salad.

Method 3 of 3: Crushed young potatoes

1. 1 Rinse the potatoes. Scrape off dirt and dirt, and cut away any dented or damaged areas.
2. 2 Place the potatoes in a saucepan. Place a saucepan under the sink in the sink and add water to completely cover the potatoes.
3. 3 Bring the potatoes to a boil. Reduce heat and cook for about 15 minutes more. The potatoes are cooked if they are soft when pierced with a fork.
4. 4 While the potatoes are cooking, preheat the oven to 230 degrees Celsius. Grease a baking sheet with olive oil or vegetable oil.
   • To make it easier to wash later, cover with foil before greasing with oil.
5. 5 Place the finished potatoes in a colander. Drain the water well.
6. 6 Place the potatoes on a baking sheet. Spread it out so that the tubers do not touch. If there is not enough space, then prepare a second one.
7. 7 Use a potato crusher and crush each potato. Don't mash the potatoes, just crush the top to open the potatoes.
   • If you do not have a potato crusher, use a wide fork.
8. 8 Drizzle olive oil over each potato. Sprinkle with salt and pepper.
   • If you like hot potatoes, add cayenne pepper, garlic powder, and any seasoning you like.
   • For a richer flavor, add a piece of butter to each potato.
   • Sprinkle each potato with grated cheddar cheese or Parmesan cheese for extra flavor.
9. 9 Bake the potatoes for 15 minutes. It will be ready when it is covered with a slightly golden crust.
10. 10 Ready.

Tips

• Young potatoes can also be roasted in the oven.

What do you need

• The above ingredients
• Brush
• pan with a long handle
• Casserole with lid
• Baking tray
• Foil (optional)