HOME > Chowhound > Home Cooking >


Freshly dug potatoes - what's best way to cook?

At the farmers market this morning DH bought a pound of freshly dug small white potatoes. What's the best way to cook them? The skins are very thin and moist. Boil briefly? Is roasting a possibility?

  1. Click to Upload a photo (10 MB limit)
  1. I love to boil them [or steam depending on size], toss with some salt, pepper and butter and then top with some freshly clipped chives. You just taste the essence of potato. So earthy and delicious.

    1. My grandmother grew potatoes; her best show was one of three ways: simply boiled with a sprinkle of salt & pepper & melted butter; fried potatoes with onions, cooked until the onions were falling apart goodness. Third, mashed...they make the most delicious mashed potatoes especially if you caramelize some garlic & onions to add. Yum!

      1. I don't know of a formal name, but you boil them till just tender in salted water then thicken with flour, add butter, some milk, and lots of black pepper....Serve in a bowl, with hot corn bread...Oh My!!!

        Help me out Cheryl...What do you call this??

        3 Replies
        1. re: Uncle Bob

          That sounds like what my grandmother called potato stew, Uncle Bob. She'd sometime crumble her cornbread or biscuit in hers & eat it that way. Simple & delicious!

          1. re: Cherylptw

            My grand-mother made it, as did my mom...been eating it all my life but never knew what to call it...Lots of black pepper at the table...Yum!! Yum!! ~~~ Oh, and if a piece of cornbread just happen to fall in....Oops!! Hahaha!! ~~~ Just thought about ...before we would actually dig the potatoes, we would go up and "grapple" around and find the little 'new' potatoes and make this...Just awesome!!!

          2. re: Uncle Bob

            Traditional New England 4th of July treat is creamed potatoes (kinda like that) in a pot with new shelled peas, served alongside salmon. We weren't in New England, and in Illinois our season for this was about a month earlier, but Mom's version was served with a molded jellied tuna loaf, and the combination curled my little toes right up. Still does - yum!

          3. I would steam them instead of boiling. Less flavor loss and it's just as quick.

            1 Reply
            1. re: visciole

              Microwave. Even less water

              Then serve them hot with melted butter and sprinkled with herbs. Or serve cold, sliced in a salad like a Nicoise

            2. Wash them, cut "x"s on them, toss them in olive oil and sprinkle with kosher salt. Now, toss them in a HOT cast iron skillet (already heated in a 400 degree oven) and bake till they are tender and "exploded."


              1. It depends on how big they are. Here are a couple of ideas:

                Roasted: http://www.chow.com/recipes/28281-roa...
                Hasselback: http://annesfood.blogspot.com/2005/03...

                In both cases, since your potatoes are so fresh, wash and leave the skins on!

                1. In a pot with fresh green beans or in oven covered with strips of bacon. yum yum

                  1 Reply
                  1. re: vafarmwife

                    Funny how the word "bacon" catches the eye.

                  2. Watched Jamie at Home today and it was on new potatoes. He said unlike regular potatoes that you bring to the boil in the water, new potatoes should be put into the already boiling salted water like pasta. He then made a potato salad with some and squashed with his thumb some others for roasting. My Gran on the other hand would boil them and serve them with a garlic, butter, parsley sauce. So very good.

                    1. Yesterday I made "Aloo Mutter" with mine. Market had green onion, green garlic, and green peas as well. I threw in some sugar snaps from my garden, and some steamed cauliflower from my CSA.

                      Something like this, but I don't use tomatoes.


                      1 Reply
                      1. re: Shrinkrap

                        Thanks everybody! I think we'll steam in the microwave and toss with butter and snipped chives...skins and all. They'll go well with the gorgeous salmon fillet he also brought home from the farmers market.

                      2. I usually make new potatoes and beans. Boil a ham hock, potatoes, and fresh green beans til half tender (and water is boiling) and add half and half. Thicken with cornstartch water mixture, and season with salt and pepper. So good!

                        1. See "Potatoes on the Grill Help" which was an active post within the week. I just grilled some baby new potatoes yesterday and they were excellent. Though I did start them on the stove in a pot of cold water, transferring them to the grill when the water came to a boil.... next time I'll do 100% grill as they were quite small - only 1-1/2" - and required no time to cook until fork tender - about 20 minutes over fairly high (charcoal) heat. If they were larger, I'd probably cut them in half.

                          I used a grill basket lined with aluminum foil (lots of holes poked in to it to let the smoke though and any liquid out) and also included bell pepper, carrot, onion quarters, yellow squash, mushroom (toward the end), and though I didn't do it, but it was was noted on another thread, cherry tomatoes (also at the end). Seasoned with rosemary and thyme, + grilling = very good flavors.

                          In any case, toss them in some oil, S&P and any herb or other seasoning that strikes you. I've done the same thing in the oven with other vegetables of brussel sprouts (excellent roasted), onion, carrot, parsnip, etc. The caramelization brought about by roasting/grilling brings the flavor of anything to an entirely new level.

                          1. Just slap some oil and herbs on them, add some onion slices and garlic cloves maybe and roast them in the oven. Shake half way thru. If they are small, no need to parboil before hand. Simple is best to appreciate your little gems.

                            1. ~I would simply boil or steam them and add butter and fresh mint for a very summery dish.

                              1. I will never forget 30 years ago attending the U of Oslo summer school. There were 2 Irish girls also attending. One evening, new potatoes were served as a side at supper. The 2 girlswent back to the kitchen and returned to the table; each had a huge bowl of the new potatoes. They grinned from ear to ear and stated that all that was needed for the perfect meal was butter and salt.
                                I like butter, salt and fresh chopped dill.
                                ps The potatoes in my garden are just a few inches high and haven't even begun to flower. At least another month before I can dig 'em.

                                1. As a kid, my husband worked on a potato farm. He used to carry a salt shaker in his pocket and when lunch was a long way off he'd grab a potato, peel and salt it and eat it as a snack to tide him over. He said he enjoyed them... of course though nowadays he can't stand a potato that has any bite to it. Go figure!

                                  1. i'd simply boil them, then add butter, salt and pepper.

                                    then i'd promptly eat them -- every one -- in all their silken potato glory.

                                    there isn't much better food than that!

                                    (that reminds me that i have got to get to the farmer's market).

                                    1. I was just reminded that the first mahi-mahi I ever ate was on the Outer Banks island of Okracoke - this was back in the '70s, when you could still drive there, and catch the ferry to the mainland. We missed the ferry (and found we'd need reservations anyway), and consoled ourselves with supper at a nearby restaurant. It was run by a family, plus a few extra teenagers for wait staff; the fish was caught fresh, and the vegetables were from the garden we could see out the window. Grilled dolphin, fresh-dug potatoes and just-picked green beans, cooked simply and perfectly. I've never been so happy about missing a boat before or since.