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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.

              2. 2 ways we like:

                Roasted Potatoes with Pesto (a simple summertime favorite)
                Preheat oven to 400. Cut potatoes into small dice (~3/8 inch), toss with olive oil and S&P, spread across cookie sheet(s) in a single layer, and cook in upper part of the oven until tender and browned. Cooking time will vary depending on the starchiness/age of the spuds, but start checking around 30 minutes in. Once the potatoes are cooked remove from oven and place in a bowl. Toss and coat well with your favorite homemade herb pesto. Garnish each serving with small sprig of fresh basil and grating of Parmigiano-Regiano or Grana Padano.

                Chipotle-seasoned Mashed Potatoes (adds a little zip to traditional holiday meals)
                Partially peel the potatoes (I usually take off about half the skin), cut into large chunks (~1"), steam, then mash with softened butter and a splash of 1/2 & 1/2. Mix in a bit of roasted tomatillo-chipotle salsa (I prefer homemade, but the Frontera Grill stuff works in a pinch). Season with S&P to taste.

                1 Reply
                1. re: hohokam

                  Ack! I totally missed the "new" part of the title.

                  For the itty bitty new ones, we like 'em cut up and roasted with olive oil and rosemary, as others have suggested, OR cut up, steamed and then dressed with a simple whole-grain mustard vinaigrette.

                  Sorry about the careless reading.

                2. Julia Child's French potato salad recipe.

                  7 Replies
                  1. re: MMRuth

                    My mother's german potato salad recipe!

                    1. re: RichK

                      Hey RichK, will you post the recipe?

                    2. re: MMRuth

                      I was also going to post a potato salad recipe, my own, which I made tonight.

                      It's pretty simple, but with the wonderful red new potatoes we've been getting in our CSA box lately....

                      I boiled the potatoes whole for about 15 minutes (they were small and a little bit larger than small), then checked for doneness. They were done just around the 15 minute mark. I let them cool and then quartered and tossed with 4 chopped green onions, some garlic/mayo and red wine vinegar mixture I stirred together, some salt-preserved capers (about a tsp full) and then tossed the whole thing in a bowl. Right before serving, I chopped up a couple of good-sized handsful of arugula very roughly (leaving big pieces) and tossed that with the salad. This was very refreshing and quite good.

                      1. re: oakjoan

                        That sounds pretty good. I usually just buy Idahos and make mashed with lots of butter, cream, cheese, gravy, etc. This sounds less fatty but great!

                      2. re: MMRuth

                        I can find a Jacques Pepin preparation, but the only Julia Child salad that I can find is "american potato(e) salad."

                        1. re: rudeboy

                          The recipe is in The Way to Cook - I'm not home right now and can't recall the details, but she does slice the potatoes before boiling them, which of course means they are ready a lot sooner. I think you just toss them with olive oil and vinegar, maybe some chives - a little mustard? There may be more to it than that, but I can't stop eating it once I've made it. Let me know if you want the details (ST post notwithstanding!) of the recipe when I'm back next weekend.

                          1. re: MMRuth

                            i'll quarter my red potatoes to boil for a quick potato salad --- dressed while warm, of course. eat immediately or eat later after refrigeration. each is good in different ways.

                      3. Thirty years ago we attended The University of Oslo International Summer School. There were 2 young Irish girls attending as well. At the evening meal, new potatoes were served as a side dish. These girls went to the kitchen and came back with big serving bowls just filled with new potatoes. salt & pepper and melted butter. They said this was the only way to to enjoy to enjoy this little bit of manna from simmer. They might be right.

                        1 Reply
                        1. re: Passadumkeg

                          That sounds like Simon Hopkinson's writings about new potatoes. I made some last weekend, scraping the peel off with knife, per his instructions, then boiled and tossed with butter and mint, which was a wonderful addition to the potatoes.

                           
                        2. sauteed in duck fat with some shallots.

                          1 Reply
                          1. re: bw2082

                            that sounds like a real winner. I gotta try this.

                          2. I cook them part way in the microwave and then toss with olive oil, salt & pepper. Wrap loosely in foil and throw the packet on the grill to finish. They get nice and carmelized.

                            1. I place them on the grill and baste with olive oil, then sprinkle with coarse salt as they end cooking. Deelish

                              1. the method making the rounds these days seems to be "smash"-ed potatoes. Boil med. size reds, drain & place on a baking sheet about 4" apart.

                                Using a grid-type hand potato masher, squash the potatoes till there are a jagged peaks of potato poking up (try a few and you'll see). They will crack and be uneven shapes, s'o.k. Brush with ample amounts of good olive oil, sprinkle with coarse salt & bake about 15 min at 375 till the potatoes are browning and getting crunchy edges. Sprinkle with fresh chopped rosemary or thyme the last 5 minutes or so. Add parm cheese if you wish.

                                1. if they are genuinely "new" potatoes, and not just small red potatoes, i'd have to assert that their creamy sweetness is best in the simplest preparations. steamed and dressed with fresh sweet butter, salt and pepper, and i'm good to go. it is the savory simplicity that is the wow! factor (ironically). simply roasted after being rubbed with good olive oil and sea salt. ooooh, that crispy crusty skin!!!

                                  now i love potatoes roasted, steamed, fried, you name it. with herbs, dressings, in salads, etc. (just made a small red tater salad with a creamy mustard/ mayo dressing with tarragon, green onions, chow chow and krab (yep, krab -- as an experiment) and old bay seasoning. pretty good.

                                  but the genuinely new potatoes are best, imo, prepared simply.

                                  4 Replies
                                  1. re: alkapal

                                    alkiepal, i have been subtly trying to suggest the same thing and silent wincing at highly spiced new potato recipes. New potatoes are mild and sublime, not to be overpowered with spices. Steam, butter (maybe a little dill) and nirvana. simplify, simplify, simplify. (Even better when you dig them yourself.)

                                    1. re: Passadumkeg

                                      passa, one time my mom brought home some from a neighbor who had just dug them. they were the size of large and small marbles. mom just lightly boiled and drained them, then put butter and salt into the steamy pot. i don't know if they even made it onto any serveware before being gobbled up by mom and me. man, they were just great!

                                      1. re: alkapal

                                        Potatoes do not give a great yield for their area. But what you just described is exactly why I grow them.

                                        1. re: alkapal

                                          I love the little baby news - yum, they're my favorite!

                                    2. Ditto on the high heat oven with olive oil and rosemary method.

                                      For an interesting method, you could try baked in salt: cut in half or quarters, depending on size, place in baking dish (I reserve one piece), add a few sprigs of your favorite fresh herbs (rosemary, terragon, chervil, whatever), completely cover with salt. Place the reserved piece on top, bake at 400 until top piece is done (so you don't have to go poking into the salt).
                                      Place on table and dig out the pieces. Kinda like fish baked in a salt shell, the moisture is kept in and mixes with the herbs.

                                      Interesting and tasty.

                                      1 Reply
                                      1. re: porker

                                        I've done this, but I find it's way too much salt, and also the salt can burn.

                                      2. I've always eaten the first potatoes straight (rather than using a recipe) -- often roasting with garlic, salt, rosemary (or not) or steaming in rice cooker with 1 inch of water and eating while watching a movie as a snack with salt on side for dipping... something about that flavor being the first of the season made me feel it deserved to be enjoyed alone...

                                        1. Southern-style cooked in a pot of fresh green beans with pieces of smokey bacon.

                                          2 Replies
                                          1. re: Pampatz

                                            that is some tasty comfort food. i can picture it made with good pole beans, similar to these http://find.myrecipes.com/recipes/rec...

                                            1. re: Pampatz

                                              South Lousiana we also put dumplins in our new green beans and new potatoes. I cooked new potatoes in boiling water, dropped dumplins into them after soft, last , season with salt, pepper, & butter, YUM.

                                            2. Slice them in half, toss with olive oil, minced rosemary from my kitchen garden, sprinkle with sea salt, spread them out on a baking sheet. Cook for 45-60 minutes at 350, turning once.

                                              I also steam them, cool them, and toss them in a salad with poached salmon, greens, lemon juice and olive oil, kind of a faux Salade Nicoise.

                                              1. Suddenly I'm starved for potatoes! My mother would dress boiled red potatoes, skins still on (eyes removed) with lots of butter,melted, fresh chives and salt and pepper. I might add some minced shallots and coarse sea salt instead of the fine. Very nurturing.

                                                1. My fave way is to cut them up & steam them and then melt equal parts butter w/ olive oil in a saute pan. Toss in the steamed potatoes and saute, w/ fresh rosemary(or chives), until golden brown. Don't forget the s&p!

                                                  1. My favorite way is Ina Gartens way-little bit of butter in pan, throw the potatoes in, steam for about 20 minutes, and I add any and all herbs (FRESH herbs) and more butter and S&P in at the last bit. Delic! :)

                                                    1 Reply
                                                    1. re: mmuch

                                                      When I saw Ina's name, I thought you were going to mention her Parmesan Smashed Potatoes. Certainly not low-cal, but pure heaven!

                                                      http://www.foodnetwork.com/recipes/in...

                                                    2. Very easy but taste great. Place on a sheet of foil drizzle with olive oil, sprinkle with sea salt, chopped garlic and Rosemary. Wrap in the foil and throw on the grill. Man they taste great.

                                                      1. If they are really *new* potatoes (that is, paper skins that rub off like paper birch bark peels off a tree), then anything other than simple is a crime - save the more complex recipes for ordinary potatoes. You might just vary the fresh herbs (using a light touch) - parsley is of course traditional and woefully taken for granted, but mint is also traditional.

                                                        1 Reply
                                                        1. re: Karl S

                                                          We have been devouring these all summer. I toss them in olive oil with salt and pepper and seal them tightly in heavy duty foil. I place them on the charcoal grill, away from the most intense heat and leave them there for about 30 minutes, shaking occasionally. They come out slightly browned on bottom and soft and sweet in the middle. Sometimes I slice a sweet onion and toss it in on the top.
                                                          When I cook them inside, I toss them in olive oil with salt and pepper and cook them in a heavy cast iron pot with the cover on. I cook them over a relatively high heat and they brown nicely on the bottom while they steam.

                                                        2. I like to pressure cook for 9 minutes, smash lightly, and dress w/ oil and butter, fresh herbs and parmigiana.

                                                          1 Reply
                                                          1. re: jayt90

                                                            I find my new potatoes at a farmers market I also pick up some Onions and Garlic and when I get home I saute the onions and then garlic and boil the potatoes. Once almost cooked I split and add to onions and brown the potatoes and serve. Very good since my family loves sauteed onion and garlic it make the potatoes very tasty.

                                                          2. slice into bite sized portions (halves or quarters)
                                                            In a wok:
                                                            Brown (sear) them on high heat in oil, remove from pan.
                                                            turn heat down to a med, sweat an onion. When onion is done, add your favorite garam masala to taste along with garlic, ginger, and curry leaf if you have any. I'd also add any chile at this point also. Stir fry this mixture until fragrant. In a bowl, whisk plain yogurt (enough to cover your potatoes) to break it down into a saucy texture (only takes a few seconds of whisking.) Add this to your pan, and let it warm through well - to a very slow simmer. Pour the contents of your wok into a blender (not necessasry, but I do it,) and blend it smooth. Place potatoes into wok, cover with sauce from blender, and cook slowly (very slow simmer) until tender. Salt to taste.
                                                            Potato curry / Aloo Masala - voila!
                                                            I'd garnish with squeeze of lime juice, and some cilantro.