18 Flavorful New Potato Recipes Deliciously Simple

New potatoes are the unsung heroes of quick, delicious meals—whether you’re craving crispy roasted bites, creamy comfort food, or fresh seasonal sides. These little spuds pack big flavor with minimal effort, making them a weeknight lifesaver. From zesty salads to cozy skillet dinners, we’ve rounded up 18 irresistible recipes that prove simple doesn’t mean boring. Ready to fall in love with potatoes all over again? Dig in!

Garlic Herb Roasted New Potatoes

Mmm, get ready to meet your new side dish soulmate—Garlic Herb Roasted New Potatoes. These little golden nuggets are crispy on the outside, fluffy on the inside, and packed with so much flavor, they might just steal the spotlight from your main course.

Ingredients

• 1.5 lbs new potatoes (halved if they’re the size of a golf ball or larger, because nobody wants a half-baked potato)
• 3 tbsp extra virgin olive oil (my go-to for that rich, fruity vibe)
• 4 cloves garlic, minced (fresh is best, but we won’t tell if you cheat with the jarred stuff)
• 1 tbsp fresh rosemary, chopped (because dried rosemary is like eating tiny twigs)
• 1 tbsp fresh thyme leaves (strip them off the stems unless you enjoy picking herbs out of your teeth)
• 1 tsp salt (I’m team fine sea salt, but use what you’ve got)
• 1/2 tsp black pepper (freshly ground if you’re feeling fancy)

Instructions

1. Preheat your oven to 425°F (220°C)—no lukewarm welcomes here, we want it hot and ready.
2. Toss the potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper in a large bowl until they’re evenly coated. Think of it as a spa treatment for your spuds.
3. Spread the potatoes in a single layer on a baking sheet. Crowding leads to steaming, and we’re not about that soggy life.
4. Roast for 25 minutes, then give them a good stir. This is the perfect time to admire how golden they’re getting.
5. Continue roasting for another 20-25 minutes until they’re crispy and fork-tender. If they’re not crispy enough for your liking, broil for 2-3 minutes, but watch them like a hawk.

Serve these bad boys hot and watch them disappear. The garlic and herb combo is a classic for a reason—it’s downright addictive. Try piling them on a platter with a sprinkle of flaky sea salt and a side of aioli for dipping, because why not?

Creamy Dill New Potato Salad

Unbelievably, this isn’t just any potato salad—it’s a creamy, dreamy, dill-infused delight that’ll have you ditching the store-bought stuff faster than you can say ‘pass the fork.’ Perfect for picnics, potlucks, or just pretending you’re at one while binge-watching your favorite show.

Ingredients

• 2 lbs new potatoes (the smaller, the cuter, and the quicker they cook)
• 1/2 cup mayonnaise (the real deal, none of that ‘light’ nonsense)
• 1/4 cup sour cream (because why not make it extra indulgent?)
• 1 tbsp fresh dill, chopped (dried dill is a crime here)
• 1 tbsp Dijon mustard (for that tangy kick)
• 1/2 tsp salt (sea salt preferred, for that fancy touch)
• 1/4 tsp black pepper (freshly ground, unless you’re in a pinch)
• 2 hard-boiled eggs, chopped (room temp eggs blend better, trust me)

Instructions

1. Wash the new potatoes thoroughly—no one likes gritty salad.
2. Cut the potatoes into bite-sized pieces, aiming for uniformity so they cook evenly.
3. Boil the potatoes in salted water for 10-12 minutes, or until fork-tender but not mushy.
4. Drain the potatoes and let them cool slightly—this prevents the mayo from turning into a sad, oily mess.
5. In a large bowl, whisk together mayonnaise, sour cream, dill, Dijon mustard, salt, and pepper until smooth.
6. Gently fold in the slightly cooled potatoes and chopped eggs until everything is lovingly coated in the creamy dressing.
7. Chill the salad for at least 1 hour before serving—patience is a virtue, especially in potato salad.

Bold in flavor yet comforting in texture, this potato salad is the side dish hero your summer spread has been waiting for. Serve it atop a bed of greens for a fancy twist, or straight from the bowl—no judgment here.

Lemon Butter New Potatoes

Dive into a dish that’s as zesty as your aunt’s commentary at family gatherings—Lemon Butter New Potatoes. These little golden nuggets are here to prove that side dishes can steal the show, with a tangy twist that’ll make your taste buds do a happy dance.

Ingredients

• 1.5 lbs new potatoes (the smaller, the cuter—and quicker to cook!)
• 3 tbsp unsalted butter (because life’s too short for margarine)
• 2 tbsp fresh lemon juice (bottled is a no-go; we’re not savages)
• 1 tsp lemon zest (for that extra punch of sunshine)
• 2 cloves garlic, minced (the more, the merrier, I always say)
• Salt to taste (but let’s be honest, you’ll add more than you think)
• Fresh parsley, chopped (for a pop of color and a whisper of freshness)

Instructions

1. Preheat your oven to 400°F—because these potatoes deserve a warm welcome.
2. Halve the new potatoes (or quarter if they’re on the larger side) for even cooking.
3. Melt the butter in a microwave-safe bowl (about 30 seconds should do the trick).
4. Whisk in the lemon juice, lemon zest, and minced garlic into the melted butter. This is your flavor bomb—handle with care.
5. Toss the potatoes in the lemon butter mixture until they’re fully coated. No spud left behind!
6. Spread the potatoes in a single layer on a baking sheet. Crowding is for elevators, not roasting pans.
7. Roast for 25-30 minutes, flipping halfway through, until they’re golden and crispy on the outside.
8. Sprinkle with salt and fresh parsley right out of the oven. Timing is everything—this is when the magic happens.

Mmm, what you’ve got here is a plate of buttery, lemony bliss with a crispy exterior and a fluffy interior. Serve these bad boys alongside grilled fish or chicken, or heck, eat them straight off the pan—no judgment here.

Rosemary Parmesan New Potatoes

Ever find yourself staring at a bag of new potatoes, wondering how to turn these humble spuds into something that’ll make your taste buds do a happy dance? Well, buckle up, buttercup, because we’re about to take those potatoes on a flavor journey they’ll never forget, starring rosemary and parmesan as the dynamic duo.

Ingredients

• 1.5 lbs new potatoes (the smaller, the cuter, and the quicker they cook!)
• 3 tbsp extra virgin olive oil (because we’re fancy like that)
• 2 tbsp freshly grated parmesan (the powdery stuff won’t do here, folks)
• 1 tbsp chopped fresh rosemary (dried rosemary is a sad substitute, don’t do it)
• 1/2 tsp salt (I’m a firm believer in salty potatoes)
• 1/4 tsp black pepper (freshly ground, unless you’re in a pinch)

Instructions

1. Preheat your oven to 400°F (because good things happen at 400°F).
2. Wash those new potatoes thoroughly—no one likes gritty potatoes. Leave the skins on for that rustic charm.
3. Halve the potatoes. If they’re super small, you can leave them whole, but who has time for super small potatoes?
4. Toss the potatoes with olive oil, salt, and pepper in a bowl. Make sure they’re evenly coated—no potato left behind!
5. Spread them out on a baking sheet in a single layer. Crowding leads to steaming, and we’re not about that life.
6. Roast for 25 minutes, then give them a stir. We’re aiming for golden perfection here.
7. Sprinkle with rosemary and parmesan, then roast for another 5 minutes. The aroma will have your neighbors knocking.
8. Serve immediately because patience is overrated when it comes to crispy, cheesy potatoes.

Voilà! You’ve just transformed simple potatoes into a side dish that’s crispy on the outside, tender on the inside, and bursting with herby, cheesy goodness. Try serving them alongside a juicy steak or just eat them straight off the tray—no judgment here.

Spicy Cajun New Potato Wedges

These Spicy Cajun New Potato Wedges are the crispy, fiery side dish your meals have been dreaming of. Trust me, your taste buds will throw a party, and everyone’s invited!

Ingredients

• 1.5 lbs new potatoes (because size does matter here, folks)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 1.5 tbsp Cajun seasoning (the spicier, the better—I like to live dangerously)
• 1/2 tsp garlic powder (for that whisper of garlic goodness)
• 1/2 tsp onion powder (its unsung hero counterpart)
• 1/4 tsp salt (just a pinch to make everything pop)

Instructions

1. Preheat your oven to 425°F—because we’re about to get these potatoes crispy.
2. Wash those new potatoes like they’ve just come back from a mud run, then dry them thoroughly. Moisture is the enemy of crispiness.
3. Slice each potato into wedges. Think of them as little boats ready to sail into Flavor Town.
4. In a large bowl, toss the potato wedges with extra virgin olive oil until they’re slicker than a politician.
5. Sprinkle in the Cajun seasoning, garlic powder, onion powder, and salt. Mix until each wedge is coated like it’s wearing a tiny flavor jacket.
6. Spread the wedges on a baking sheet in a single layer—no overlapping, unless you’re into steamed potatoes (we’re not).
7. Bake for 25-30 minutes, flipping halfway through, until they’re golden brown and crispy enough to make a sound when you tap them.

Get ready for a texture that’s crispy on the outside, fluffy on the inside, and a flavor that’s bold, spicy, and utterly addictive. Serve these bad boys with a cooling dip to balance the heat, or just eat them straight off the tray—no judgment here.

Honey Mustard Glazed New Potatoes

Yum, have we got a treat for you today! These Honey Mustard Glazed New Potatoes are the little golden nuggets of joy your dinner table has been dreaming about. Perfectly crispy on the outside, tender on the inside, and glazed with a sweet and tangy hug of honey mustard—they’re basically the potato version of your favorite comfort food.

Ingredients

• 1.5 lbs new potatoes (because size does matter, and these little guys are perfect)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 2 tbsp honey (the good, local stuff if you can swing it)
• 1 tbsp Dijon mustard (for that tangy kick)
• 1 tbsp whole grain mustard (because texture is everything)
• 1/2 tsp salt (just enough to make the flavors pop)
• 1/4 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your oven to 400°F (because we’re about to get these potatoes crispy).
2. Wash and halve the new potatoes (no peeling needed—skin on for extra texture and nutrients).
3. In a large bowl, whisk together the olive oil, honey, Dijon mustard, whole grain mustard, salt, and black pepper until smooth (this is where the magic starts).
4. Toss the potatoes in the honey mustard mixture until they’re fully coated (get in there with your hands if you must).
5. Spread the potatoes in a single layer on a baking sheet (crowding is a no-no if you want them crispy).
6. Roast for 25-30 minutes, flipping halfway through, until golden and fork-tender (patience is key here).
7. Let them sit for a minute before serving (because no one likes a burnt tongue).

Glory be to these Honey Mustard Glazed New Potatoes! They’re the perfect mix of sweet, tangy, and savory, with a texture that’s crispy on the outside and fluffy on the inside. Serve them as a side that steals the show or toss them into a salad for a hearty twist. Either way, they’re bound to be the star of the meal.

Bacon and Cheddar Stuffed New Potatoes

Ever find yourself staring at a bag of new potatoes, wondering how to turn these tiny spuds into a show-stopping appetizer? Well, buckle up, buttercup, because we’re about to stuff those little guys with a bacon and cheddar mixture that’ll have your taste buds doing backflips.

Ingredients

• 20 new potatoes (about 2 inches in diameter, because size matters when you’re stuffing)
• 6 slices of bacon (go for thick-cut—it’s the only way to bacon)
• 1 cup shredded cheddar cheese (sharp cheddar, because mild is just a suggestion of cheese)
• 1/4 cup sour cream (full-fat, because we’re not here to skimp)
• 2 tbsp unsalted butter (room temp, because cold butter is just rude)
• 1/4 tsp garlic powder (because everything’s better with garlic)
• Salt and pepper to taste (but let’s be honest, you’ll taste and add more)
• 2 tbsp chopped chives (for that pop of color and a hint of oniony goodness)

Instructions

1. Preheat your oven to 400°F because we’re getting these potatoes crispy.
2. Wash those potatoes like they’ve been playing in the dirt (because they have).
3. Cut a thin slice off the top of each potato and scoop out the insides, leaving a 1/4-inch shell. Save the scooped-out parts—we’re not wasters.
4. Place the hollowed potatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for 20 minutes until they’re golden and slightly crispy.
5. While the potatoes bake, cook the bacon in a skillet over medium heat until crispy. Crumble it into bits—no one wants a whole slice in their potato.
6. In a bowl, mash the saved potato insides with butter, sour cream, garlic powder, salt, and pepper. Stir in the crumbled bacon and cheddar cheese.
7. Stuff each potato shell with the bacon-cheddar mixture. Be generous—this is no time for stinginess.
8. Return the stuffed potatoes to the oven for 10 minutes, or until the cheese is melted and bubbly.
9. Sprinkle with chopped chives before serving, because presentation is key.

So there you have it—crispy on the outside, creamy and cheesy on the inside, with a smoky bacon kick that’ll make you the hero of any party. Serve these bad boys on a platter with a side of ranch for dipping, and watch them disappear faster than your resolve to eat just one.

Garlic Butter Smashed New Potatoes

Now, who doesn’t love a potato that’s been given the royal treatment? These Garlic Butter Smashed New Potatoes are like the little black dress of side dishes—simple, elegant, and always in style. Let’s smash some spuds!

Ingredients

• 1.5 lbs new potatoes (the smaller, the cuter they smash)
• 4 tbsp unsalted butter (because salted is just showing off)
• 3 cloves garlic, minced (fresh is best, but we won’t tell if you cheat)
• 2 tbsp extra virgin olive oil (my kitchen’s liquid gold)
• 1 tsp salt (the magic dust that brings it all together)
• 1/2 tsp black pepper (for that gentle kick)
• 2 tbsp fresh parsley, chopped (because green makes it healthy, right?)

Instructions

1. Preheat your oven to 425°F—hot enough to make those potatoes crispy.
2. Boil the potatoes in salted water until fork-tender, about 15 minutes. Tip: Don’t let them swim too long, or they’ll turn into mush.
3. Drain the potatoes and let them dry for a minute—patience is a virtue, especially with spuds.
4. On a baking sheet, gently smash each potato with a glass or measuring cup. Tip: Leave them thick enough to hold their shape but thin enough to crisp up.
5. Drizzle with olive oil and roast for 25 minutes until golden and crispy. Tip: Flip them halfway through for even browning.
6. In a small saucepan, melt butter with garlic over low heat until fragrant, about 2 minutes. Stir in salt and pepper.
7. Brush the garlic butter over the roasted potatoes and sprinkle with parsley.

These potatoes are a textural dream—crispy on the outside, fluffy on the inside, and dripping with garlicky goodness. Try serving them atop a rustic wooden board for that Instagram-worthy rustic charm.

Herbed New Potato and Green Bean Medley

Kick off your summer feasts with this vibrant herbed new potato and green bean medley that’s as easy on the eyes as it is on the palate. Perfect for those who like their sides with a side of sass, this dish is a guaranteed crowd-pleaser that’ll have your guests coming back for seconds (and thirds).

Ingredients

• 1.5 lbs new potatoes, halved (because who has time for whole potatoes?)
• 1 lb green beans, trimmed (say goodbye to those pesky ends)
• 3 tbsp extra virgin olive oil (my liquid gold for cooking)
• 2 cloves garlic, minced (the more, the merrier, I say)
• 1 tbsp fresh rosemary, chopped (because dried herbs are so last season)
• 1 tbsp fresh thyme leaves (ditto on the fresh)
• Salt and freshly ground black pepper (to make everything better)

Instructions

1. Preheat your oven to 400°F (because we’re not savages—we preheat).
2. Toss the halved new potatoes with 2 tbsp of olive oil, half the garlic, rosemary, thyme, and a generous pinch of salt and pepper on a baking sheet. (Tip: Use your hands for this—it’s therapeutic.)
3. Roast for 20 minutes, then give them a stir. They’re not done yet, but we’re checking for even browning.
4. Add the green beans to the baking sheet, drizzle with the remaining olive oil and garlic, and toss to combine. (Tip: This is when you sneak a taste—chef’s privilege.)
5. Roast for another 15 minutes, or until the potatoes are fork-tender and the green beans are crisp yet tender. (Tip: If you like your beans with a bit more bite, pull them out a few minutes early.)
6. Season with additional salt and pepper if needed, because seasoning is a journey, not a destination.

Out of the oven, this medley is a symphony of textures—creamy potatoes meet crisp-tender green beans, all wrapped up in a cozy blanket of herbs. Serve it alongside your favorite grilled protein, or go rogue and top it with a fried egg for breakfast that’s anything but basic.

Cheesy New Potato Casserole

Who knew that combining cheese and potatoes could lead to such a heavenly dish? This Cheesy New Potato Casserole is the comfort food you didn’t know you needed, packed with gooey goodness and a crispy top that’ll make your taste buds do a happy dance.

Ingredients

• 2 lbs new potatoes, halved (because who has time to peel?)
• 1 cup heavy cream (go big or go home)
• 2 cups shredded cheddar cheese (the sharper, the better)
• 1/2 cup grated Parmesan cheese (for that fancy touch)
• 2 tbsp unsalted butter (because salted is just too mainstream)
• 1 tsp garlic powder (a little goes a long way)
• 1/2 tsp salt (to make everything pop)
• 1/4 tsp black pepper (for a subtle kick)

Instructions

1. Preheat your oven to 375°F (because patience is a virtue, but preheating is a must).
2. Butter a 9×13 inch baking dish with the unsalted butter (get every nook and cranny for that golden finish).
3. Arrange the halved new potatoes in the dish, cut side down (like little soldiers ready for battle).
4. In a small bowl, mix the heavy cream, garlic powder, salt, and black pepper (this is where the magic starts).
5. Pour the cream mixture over the potatoes, ensuring they’re all coated (no potato left behind).
6. Sprinkle the shredded cheddar and grated Parmesan cheeses evenly over the top (the more cheese, the merrier).
7. Bake for 45 minutes, or until the top is bubbly and golden brown (watch through the oven window like it’s your favorite show).
8. Let it sit for 5 minutes before serving (resisting the urge to dive in is the hardest part).

Unbelievable how this casserole turns simple ingredients into a symphony of flavors. The potatoes are tender, the cheese is gloriously melted, and that crispy top? Chef’s kiss. Serve it as a side or go rogue and make it the main event—either way, it’s a win.

New Potato and Chorizo Skillet

Feast your eyes (and soon, your tummy) on this sizzling, one-pan wonder that’s about to become your weeknight hero. Perfect for when you’re craving something hearty but haven’t got the patience for fussy recipes, this dish is a flavor-packed fiesta that’s as easy to make as it is to devour.

Ingredients

• 1 lb new potatoes, halved (because tiny potatoes mean less chopping and more eating)
• 8 oz chorizo, sliced (the spicy kind, because why not live a little?)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1/2 cup diced onion (for that sweet, sweet crunch)
• 2 cloves garlic, minced (fresh only, please—none of that jarred nonsense)
• 1/2 tsp smoked paprika (for a smoky whisper of flavor)
• Salt to taste (but let’s be honest, you’ll probably add more)

Instructions

1. Heat olive oil in a large skillet over medium heat until it shimmers like a desert mirage.
2. Add the chorizo and cook for 5 minutes, or until it starts to crisp up like it’s sunbathing.
3. Toss in the potatoes and onions, stirring occasionally, for about 10 minutes until the potatoes start to get golden and jealous of the chorizo’s crispiness.
4. Sprinkle in the garlic and smoked paprika, stirring for 1 minute until the air smells like a Spanish tavern.
5. Cover the skillet, reduce heat to low, and let it all get cozy for 15 minutes. This is when the magic happens.
6. Remove the lid, give everything a final stir, and cook for another 5 minutes to let the flavors marry (no prenup needed).

Get ready to dive into a dish where the potatoes are tender yet stubbornly crisp, and the chorizo brings the heat like a summer in Seville. Serve it straight from the skillet for maximum drama, or pair with a cold beer to cool down the spice.

Crispy Air Fryer New Potatoes

Buckle up, spud lovers! We’re about to take your taste buds on a joyride with these Crispy Air Fryer New Potatoes that are so good, they’ll have you questioning why you ever bothered with the oven.

Ingredients

• 1.5 lbs of new potatoes (halved if they’re the size of a golf ball or larger, because nobody likes a half-baked potato)
• 2 tbsp extra virgin olive oil (my go-to for that golden, crispy exterior)
• 1 tsp garlic powder (because garlic makes everything better)
• 1 tsp smoked paprika (for that smoky whisper of flavor)
• 1/2 tsp salt (the secret handshake to deliciousness)
• 1/4 tsp black pepper (just a little kick to keep things interesting)

Instructions

1. Preheat your air fryer to 400°F for 3 minutes. This little warm-up session ensures your potatoes get that perfect crisp.
2. In a large bowl, toss the potatoes with olive oil, garlic powder, smoked paprika, salt, and black pepper until they’re evenly coated. Tip: Make sure each potato piece is wearing its flavor coat!
3. Arrange the potatoes in the air fryer basket in a single layer. No overlapping, unless you’re into steamed potatoes (which, no judgment, but that’s not why we’re here).
4. Air fry at 400°F for 15 minutes, then shake the basket or flip the potatoes for even cooking. Tip: This is the perfect time to practice your air fryer basket shake—it’s all in the wrist!
5. Continue air frying for another 10-15 minutes until the potatoes are golden brown and crispy on the outside. Tip: If you’re unsure, sacrifice one potato to taste-test. It’s a tough job, but someone’s gotta do it.

Yum! These potatoes come out with a crispy exterior that gives way to a fluffy, tender inside. Serve them with a side of sass or your favorite dip, and watch them disappear faster than you can say ‘more please.’

New Potato and Asparagus Stir-Fry

Today’s the day we ditch the dull and dive into a dish that’s as vibrant as your aunt’s questionable holiday sweater—New Potato and Asparagus Stir-Fry. It’s quick, it’s colorful, and it’s got more personality than your average side dish.

Ingredients

• 1 lb new potatoes, halved (because tiny potatoes are cuter, and we’re all about that aesthetic)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces (snap the ends off like you’re breaking bad news)
• 2 tbsp extra virgin olive oil (the fancier, the better—your taste buds deserve it)
• 3 cloves garlic, minced (more is always merrier when it comes to garlic)
• 1/2 tsp red pepper flakes (for a little kick, like a friendly nudge from a spice-loving friend)
• Salt to taste (but let’s be honest, you’re going to taste as you go anyway)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers like a mirage in the desert.
2. Add the halved new potatoes to the skillet, spreading them out in a single layer. Let them cook undisturbed for 5 minutes to get that golden crust we all crave.
3. Flip the potatoes and add the asparagus pieces. Stir-fry for another 5 minutes, because teamwork makes the dream work.
4. Toss in the minced garlic and red pepper flakes, stirring constantly for 1 minute to avoid any garlic tragedies (burnt garlic is a crime against flavor).
5. Season with salt, give everything one final stir, and remove from heat. Your kitchen should smell like a gourmet restaurant by now.

Here’s the deal: this stir-fry is a textural masterpiece—crispy potatoes meet tender asparagus, all hugged by a garlicky, slightly spicy oil. Serve it over a bed of quinoa for a hearty meal, or alongside grilled chicken if you’re feeling fancy. Either way, it’s a dish that’ll have you coming back for seconds before you’ve even finished your first plate.

Miso Glazed New Potatoes

Howdy, spud lovers! Ever thought your humble new potatoes could use a little glam? Enter the miso glaze—a glossy, umami-packed coat that’ll have these taters stealing the show at your next dinner party.

Ingredients

• 1.5 lbs new potatoes (the smaller, the cuter, I say)
• 2 tbsp white miso paste (trust me, the extra buck for the good stuff pays off)
• 2 tbsp unsalted butter (because everything’s better with butter)
• 1 tbsp honey (for that sweet, sweet balance)
• 1 tbsp soy sauce (low-sodium if you’re watching the salt)
• 1 tbsp rice vinegar (for a subtle tang that’ll make your taste buds dance)
• 1 clove garlic, minced (fresh only, please—no jarred nonsense)

Instructions

1. Preheat your oven to 400°F—because we’re about to turn up the heat on these potatoes.
2. Scrub those new potatoes clean—no one likes a gritty bite—then pat them dry like they’ve just had a spa day.
3. Halve the potatoes; if they’re on the larger side, quarter them. We’re aiming for bite-sized bliss here.
4. In a small saucepan over medium heat, melt the butter, then whisk in the miso paste, honey, soy sauce, rice vinegar, and minced garlic until smooth. Tip: Keep the heat low to avoid burning the miso—it’s a delicate flower.
5. Toss the potatoes in the miso glaze until they’re thoroughly coated—like they’re getting dressed for their red carpet moment.
6. Spread the potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until they’re golden and crispy on the edges. Tip: Don’t crowd the pan, or you’ll steam them instead of roasting.
7. Once out of the oven, let them rest for a couple of minutes—they’re hot and need a breather. Tip: A sprinkle of sesame seeds or chopped scallions before serving adds a nice crunch and color.

Velvety inside with a caramelized, crackly exterior, these miso-glazed new potatoes are a textural dream. Serve them atop a smear of Greek yogurt for a cool contrast, or just fork them straight from the pan—no judgment here.

New Potato and Kale Hash

Picture this: a dish so vibrant and hearty, it practically dances off the plate, promising to kick your morning blues to the curb. New Potato and Kale Hash isn’t just breakfast; it’s a wake-up call for your taste buds.

Ingredients

• 2 cups of new potatoes, diced (because size matters, and these little guys are perfect)
• 1 bunch of kale, stems removed and leaves chopped (trust me, no one likes a stem surprise)
• 1 medium onion, diced (the unsung hero of flavor)
• 2 tbsp extra virgin olive oil (my kitchen’s liquid gold)
• 1/2 tsp smoked paprika (for that smoky flirtation)
• Salt and pepper to taste (but let’s be real, you’ll taste as you go)
• 4 eggs (room temp, because they play nicer that way)

Instructions

1. Heat olive oil in a large skillet over medium heat. This is where the magic begins.
2. Add diced onions and sauté until translucent, about 3 minutes. Patience is key here—no one likes a crunchy onion in their hash.
3. Toss in the new potatoes and smoked paprika, stirring to coat. Let them cook undisturbed for 5 minutes to get a nice sear. Tip: Resist the urge to stir too much; let those potatoes get crispy.
4. Add the chopped kale, stirring gently until wilted, about 2 minutes. Tip: Kale shrinks down a lot, so don’t be shy with the amount.
5. Make four wells in the hash and crack an egg into each. Cover the skillet and cook until the eggs are just set, about 5 minutes. Tip: For runny yolks, keep an eye on the eggs after 4 minutes.
6. Season with salt and pepper right before serving. Because timing is everything.

Just like that, you’ve got a dish that’s crispy, creamy, and utterly satisfying. Serve it straight from the skillet for that rustic charm, or plate it up fancy—either way, it’s a win.

New Potato and Mushroom Gratin

So, you’ve stumbled upon the ultimate comfort food that’s here to cozy up your dinner table and possibly steal the spotlight from the main dish. This New Potato and Mushroom Gratin is like a warm hug from the inside, with layers of earthy mushrooms and tender potatoes swimming in a creamy, cheesy sauce that’s downright irresistible.

Ingredients

• 1.5 lbs new potatoes, thinly sliced (because nobody likes a chunky gratin)
• 8 oz cremini mushrooms, sliced (baby bellas work too, but let’s keep it fancy)
• 1 cup heavy cream (go big or go home, right?)
• 1 cup grated Gruyère cheese (because melty goodness is non-negotiable)
• 2 tbsp unsalted butter (extra virgin olive oil is my go-to, but butter wins here)
• 1 garlic clove, minced (fresh only, please—no jarred nonsense)
• 1 tsp fresh thyme leaves (dried thyme is a sad substitute)
• Salt and freshly ground black pepper (to taste, but be generous)

Instructions

1. Preheat your oven to 375°F (no peeking until it’s fully heated).
2. In a large skillet over medium heat, melt the butter and sauté the mushrooms until they’re golden and have released their moisture, about 5 minutes. Tip: Don’t crowd the pan, or you’ll steam them instead of sautéing.
3. Add the minced garlic and thyme, cooking for another minute until fragrant. Tip: Garlic burns fast, so keep an eye on it.
4. Layer half the potato slices in a greased baking dish, season with salt and pepper, then top with the mushroom mixture. Repeat with the remaining potatoes.
5. Pour the heavy cream evenly over the top, then sprinkle with Gruyère cheese. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
6. Bake uncovered for 45 minutes, or until the potatoes are tender and the top is bubbly and golden brown.

This gratin emerges from the oven with a golden crust that gives way to creamy, tender layers beneath. Serve it alongside a crisp green salad to cut through the richness, or go all out and make it the star of your next brunch spread.

New Potato and Corn Chowder

Oh boy, if you’re looking for a bowl of comfort that hugs you back, you’ve hit the jackpot with this New Potato and Corn Chowder. It’s like summer and comfort food had a delicious baby, and we’re all invited to the feast.

Ingredients

• 2 tablespoons of unsalted butter (because salted is just showing off)
• 1 medium onion, diced (no one likes a chunky onion in their soup)
• 2 cloves garlic, minced (fresh only, unless you’re in a garlic emergency)
• 4 cups of chicken broth (homemade if you’re fancy, boxed if you’re human)
• 1.5 pounds of new potatoes, quartered (skin on for that rustic charm)
• 2 cups of fresh corn kernels (frozen works in a pinch, but fresh is the star here)
• 1 cup of heavy cream (go big or go home)
• Salt and pepper to taste (but let’s be honest, you’ll taste and adjust anyway)

Instructions

1. Melt the butter in a large pot over medium heat. Watch it sizzle like it’s auditioning for a cooking show.
2. Add the diced onion and sauté until translucent, about 5 minutes. Stir occasionally unless you enjoy the smell of regret.
3. Toss in the minced garlic and cook for another minute until fragrant. Your kitchen should smell like heaven by now.
4. Pour in the chicken broth and add the quartered potatoes. Bring to a boil, then reduce heat to simmer for 15 minutes, or until potatoes are fork-tender.
5. Add the corn kernels and heavy cream, stirring gently to combine. Let it simmer for another 5 minutes to marry the flavors.
6. Season with salt and pepper, then do a taste test. Adjust as needed because you’re the boss of this soup.

Just imagine the creamy texture hugging each potato and corn kernel, creating a symphony of flavors in your mouth. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping—because why not make every bite an event?

New Potato and Spinach Frittata

Picture this: a lazy Sunday morning where your biggest decision is whether to have one or two slices of this glorious New Potato and Spinach Frittata. It’s the hero your brunch table didn’t know it needed, packed with flavors that’ll make your taste buds do a happy dance.

Ingredients

• 6 large eggs (room temp, because nobody likes a cold egg surprise)
• 1 cup diced new potatoes (skin on for that rustic charm)
• 2 cups fresh spinach (packed like it’s moving into your fridge)
• 1/4 cup grated Parmesan cheese (the good stuff, not the sawdust kind)
• 2 tbsp extra virgin olive oil (my liquid gold for cooking)
• 1/2 tsp salt (because seasoning is not optional)
• 1/4 tsp black pepper (for a little kick)

Instructions

1. Preheat your oven to 375°F (190°C), because we’re about to get baking.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced potatoes and cook until they’re golden and tender, about 10 minutes. Stir occasionally to avoid any potato drama.
3. Toss in the spinach and cook until just wilted, about 2 minutes. It’ll shrink down like your patience on a Monday morning.
4. In a bowl, whisk together eggs, Parmesan, salt, and pepper. Pour this golden mixture over the potatoes and spinach in the skillet.
5. Let it cook undisturbed for 2 minutes, then transfer the skillet to the oven. Bake for 15-18 minutes, or until the frittata is set and slightly golden on top.
6. Remove from the oven (careful, the handle’s hot—learned that the hard way) and let it sit for 5 minutes. This patience-testing step ensures it doesn’t fall apart when you slice it.

Yield: This frittata comes out fluffy, with a perfect balance of creamy eggs and hearty potatoes. Serve it with a side of sass or a simple arugula salad for a brunch that’ll have everyone asking for seconds.

Conclusion

With 18 deliciously simple potato recipes, there’s something here for every home cook to love! Whether you’re craving comfort food or a fresh twist, these dishes are sure to impress. Give them a try, and don’t forget to let us know which one’s your favorite in the comments. Loved this roundup? Share the potato love by pinning it on Pinterest—happy cooking!