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Favorite way to cook red new potatoes?

I usually steam and toss with butter, s&p, or mash with skins. Other suggestions?

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  1. We've also halved them, tossed them with olive oil and roasted with garlic and rosemary. Always excellent, good with everything.

    5 Replies
    1. re: berkleybabe

      Cooked in a skillet with butter, fresh rosemary and chicken broth to cover 1/2 way. Cover skillet and cook on med. heat until potatoes are almost tender and liquid is pretty much gone. Take off lid and turn up heat and cook until potatoes are nice and crispy. Discard rosemary. I like to serve this with a nice squeeze of fresh lemon juice and a drizzle of great olive oil.

      1. re: jackie de

        Here's a 3rd vote for cooking them with rosemary...sooooo good...we love 'em roasted with rosemary in the oven...epicurious has some great recipes.

        1. re: jackie de

          I like this method for new potatoes, too. My only additional tip is when the potatoes are half cooked, lightly press on each one with a metal measuring cup or a sturdy glass, just until the sides split a little (not until they are flat as pancakes!). This way the chicken stock gets inside the potato and flavours it there, too. Makes it creamy and even more delicious.

          1. re: Gooseberry

            Thanks for that tip gooseberry, I will try that!

            1. re: jackie de

              oh, yes...that sounds great, GB...will also try it sometime!

      2. Steamed, lots of butter and fresh dill. Summertime and the livin' is easy.

        1 Reply
        1. re: Passadumkeg

          You meant to write butter and CHIVES, right? LOL!

        2. By chance I came upon this method: Bake (without foil) in an oven until almost done, i.e. just starting to get soft. Refrigerate overnight. The next day slice and make home fries ( I use pepper, canola oil and healthy butter substitute for the frying oil -- but feel free to include salt if that's your bag). They taste just like thick steak fries.

          1 Reply
          1. re: Dr Chow

            My mom used to do this every Sat night, and we always had bacon, eggs, home fries and toast on Sunday after church. So good!

          2. Cut in large dice, coat with olive oil, seasoned bread crumbs and parmesan cheese. Bake in 400 degree oven for 45 - 60 minutes until crunchy and brown on the outside and tender on the inside.

            http://www.dinnersforayear.blogspot.com

            1. we like to: wash, slice, toss w/: olive oil-S&P-fresh minced rosemary, the bake on a cookie sheet at 450 for 30-45 minutes (until done).

              1 Reply
              1. re: joshlane4

                boil with a little salt and Old Bay..........until really tender. Drain, add a large glop of butter, season with black pepper, milk to desired thickness, salt, and a large handful of grated parmesan and smash until you attain that lumpy/creamy desired consistancy.