New potatoes need minimal prep to showcase their thin skins and creamy, buttery flesh. Learning how to cook new potatoes is simple, and it opens up a world of quick, delicious sides. You don’t need to peel them, and they cook faster than regular spuds. This guide covers the best methods, from boiling to roasting, so you get perfect results every time.
New potatoes are harvested early, before their sugars turn fully to starch. This gives them a waxy texture and a sweet, earthy flavor. Their skins are delicate and paper-thin, which means they hold their shape well during cooking. You can find them in spring and early summer, often labeled as “creamer” or “baby” potatoes.
How To Cook New Potatoes
Before you start, give your potatoes a good scrub under cold water. A soft brush helps remove any dirt without damaging the skin. Don’t bother peeling them—the skin is tender and packed with nutrients. Trim off any blemishes or eyes with a small knife. If the potatoes are larger than a golf ball, cut them in half or quarters so they cook evenly.
Boiling New Potatoes
Boiling is the most straightforward method. It preserves the creamy texture and keeps the skins intact. Here is how to do it step by step.
- Place the scrubbed potatoes in a large pot. Add enough cold water to cover them by about an inch.
- Add a generous pinch of salt. This seasons the potatoes from the inside out.
- Bring the water to a boil over high heat. Then reduce to a gentle simmer.
- Cook for 12 to 18 minutes, depending on size. Test with a fork or knife—it should slide in easily with little resistance.
- Drain the potatoes in a colander. Let them steam dry for a minute or two.
- Return them to the warm pot. Toss with butter, fresh herbs, and a sprinkle of sea salt.
For extra flavor, add a few sprigs of mint or a clove of garlic to the boiling water. The mint complements the sweetness of new potatoes perfectly. You can also toss them with chopped parsley, chives, or dill after draining.
How Long To Boil New Potatoes
Small new potatoes (about 1 inch in diameter) take 10 to 12 minutes. Medium ones (1.5 to 2 inches) need 15 to 18 minutes. Always start checking at the 10-minute mark. Overcooking makes them waterlogged and mushy. Drain them as soon as they are tender.
Roasting New Potatoes
Roasting brings out a nutty, caramelized flavor. The skins turn crispy while the inside stays fluffy and creamy. This method works best if you parboil them first.
- Preheat your oven to 400°F (200°C).
- Boil the potatoes for 5 to 7 minutes, just until they start to soften. Drain well.
- Give the potatoes a gentle shake in the colander to rough up the edges. This helps them crisp up.
- Toss them with olive oil, salt, and pepper. Add garlic cloves or rosemary sprigs if you like.
- Spread them in a single layer on a baking sheet. Do not crowd the pan.
- Roast for 25 to 35 minutes, turning once halfway through. They should be golden brown and crispy.
You can skip the parboiling step if you are short on time. Just toss raw potatoes with oil and roast for 40 to 45 minutes. The skins will be less crispy, but still delicious. A splash of lemon juice at the end brightens the flavor.
Steaming New Potatoes
Steaming is a gentler method that keeps the potatoes firm and prevents them from absorbing too much water. It is ideal for salads or when you want a clean, pure potato taste.
- Fill a pot with about an inch of water. Place a steamer basket inside. The water should not touch the bottom of the basket.
- Bring the water to a boil. Add the potatoes to the basket in a single layer.
- Cover the pot and reduce the heat to medium. Steam for 15 to 20 minutes, depending on size.
- Check for doneness with a fork. They should be tender but not falling apart.
- Remove the basket and let the potatoes cool slightly before serving.
Steamed new potatoes are excellent in potato salad. Toss them with a vinaigrette while they are still warm. They absorb the dressing better that way. Add chopped celery, red onion, and fresh herbs for crunch.
Microwaving New Potatoes
When you need a quick side, the microwave is your friend. It takes less than 10 minutes and requires minimal cleanup. The texture is not as perfect as boiling or roasting, but it works in a pinch.
- Place scrubbed potatoes in a microwave-safe bowl. Add 2 tablespoons of water.
- Cover the bowl with a microwave-safe plate or plastic wrap. Leave a small vent for steam.
- Microwave on high for 5 to 7 minutes, stirring halfway through. Start with 5 minutes for small potatoes.
- Let them sit for 2 minutes before removing the cover. Be careful of steam.
- Season with butter, salt, and herbs. Serve immediately.
For even cooking, arrange the potatoes in a single layer. Do not stack them. If you have a large batch, cook in two batches. Overcrowding leads to uneven results.
Sautéing New Potatoes
Sautéing gives you crispy, golden exteriors with tender centers. It is similar to roasting but faster. You cook them on the stovetop in a skillet.
- Boil or steam the potatoes until just tender, about 10 minutes. Drain and let them cool slightly.
- Slice them in half or quarter them, depending on size.
- Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat.
- Add the potatoes in a single layer. Cook without stirring for 4 to 5 minutes, until the bottoms are golden.
- Flip and cook another 4 to 5 minutes. Season with salt, pepper, and fresh herbs.
You can add sliced garlic or shallots during the last 2 minutes of cooking. A squeeze of lemon or a splash of vinegar cuts through the richness. This method works great for leftover boiled potatoes too.
Seasoning And Serving Ideas
New potatoes are a blank canvas. They pair well with almost any flavor. Here are some simple combinations to try.
- Classic butter and chives: Melted butter, chopped chives, and flaky sea salt.
- Garlic and parsley: Sauté minced garlic in butter, then toss with potatoes and fresh parsley.
- Lemon and dill: A squeeze of lemon juice, olive oil, and fresh dill.
- Rosemary and sea salt: Roast with rosemary sprigs and coarse salt.
- Spicy paprika: Toss with olive oil, smoked paprika, and cayenne before roasting.
- Parmesan and black pepper: Grate Parmesan over hot potatoes and add cracked pepper.
You can also serve them with dips. Sour cream and chive dip, garlic aioli, or a simple yogurt sauce work well. For a heartier meal, add them to salads, stews, or alongside grilled meats.
How To Store Cooked New Potatoes
Leftover cooked new potatoes keep well in the fridge. Let them cool completely, then transfer to an airtight container. They will stay fresh for 3 to 4 days. Reheat them in a skillet with a little oil, or in the oven at 350°F until warmed through. Avoid the microwave, as it can make them rubbery.
You can also freeze cooked new potatoes. Spread them on a baking sheet and freeze until solid. Then transfer to a freezer bag. They will keep for up to 3 months. Thaw in the fridge overnight before reheating.
Common Mistakes To Avoid
Even simple potatoes can go wrong. Here are the most common pitfalls and how to avoid them.
- Overcrowding the pan: When roasting or sautéing, give the potatoes space. Crowding traps steam and prevents crisping.
- Starting in cold water for boiling: This is fine for regular potatoes, but new potatoes cook quickly. Starting in cold water can make them waterlogged. Use boiling water instead.
- Not drying them after boiling: Excess water dilutes seasoning and prevents browning. Let them steam dry for a minute.
- Using old potatoes: New potatoes are seasonal. If they have thick skins or a starchy texture, they are not fresh. Look for firm, smooth skins.
- Overcooking: New potatoes turn mushy fast. Check them early and drain immediately.
Frequently Asked Questions
Can I eat the skin of new potatoes?
Yes, the skin is thin and tender. It contains fiber and nutrients. Just scrub them clean before cooking.
What is the best way to cook new potatoes for a salad?
Steaming or boiling works best. Cook them until just tender, then slice or halve them. Toss with dressing while warm for better absorption.
How do I know when new potatoes are done?
Insert a fork or knife into the thickest part. It should slide in easily with no resistance. The potato should feel tender but not falling apart.
Can I roast new potatoes without boiling them first?
Yes, but they will take longer and the skins may be less crispy. Parboiling for 5 to 7 minutes gives a better texture.
What herbs go best with new potatoes?
Mint, dill, parsley, chives, rosemary, and thyme are all excellent. Choose based on the dish you are serving.
Final Tips For Perfect New Potatoes
Always salt the cooking water generously. It seasons the potatoes from the inside. Use a light hand with oil—too much makes them greasy. And do not forget to taste as you go. Adjust seasoning just before serving.
New potatoes are forgiving, but they reward attention. A little care in prep and cooking turns them into a standout side dish. Whether you boil, roast, steam, or sauté, the result is always comforting and satisfying.
Experiment with different herbs and spices. Try adding a bay leaf to the boiling water, or toss roasted potatoes with balsamic vinegar. The possibilities are endless. With these methods, you now know exactly how to cook new potatoes for any occasion.
Remember, fresh is best. Buy new potatoes when they are in season and use them within a few days. Store them in a cool, dark place, not in the fridge. Cold temperatures convert their sugars to starch, ruining that sweet flavor.
One last thing: do not throw away the cooking water if you boiled them. It is full of flavor and starch. Use it to thicken soups or stews. It adds a subtle potato taste that enhances many dishes.
Now go ahead and cook a batch. You will see why new potatoes are a springtime favorite. Simple, quick, and always delicious.