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
Veggies are great and all, but let’s be real—nothing beats the comforting crunch of perfectly roasted potatoes. Today, we’re diving into Garlic Herb Roasted New Potatoes, a dish so simple yet so flavorful, you’ll wonder why you ever bothered with anything else. It’s the kind of side that steals the show, and honestly, we’re here for it.
Ingredients
- 1.5 lbs new potatoes, halved (or quartered if large)
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven: Crank that oven up to 425°F (220°C) because we’re going for golden perfection here.
- Toss potatoes: In a large bowl, mix the halved potatoes with olive oil, minced garlic, rosemary, thyme, salt, and pepper until they’re evenly coated. Tip: Make sure every nook and cranny gets some love—this is where the flavor magic happens.
- Spread out: Lay the potatoes in a single layer on a baking sheet. No overcrowding, or you’ll steam them instead of roasting. Tip: Use parchment paper for easy cleanup and to prevent sticking.
- Roast to perfection: Pop them in the oven and roast for about 25-30 minutes, flipping halfway through, until they’re crispy on the outside and tender on the inside. Tip: Don’t rush the flip—let them get a good sear for that irresistible crunch.
These Garlic Herb Roasted New Potatoes come out with a crispy exterior that gives way to a fluffy, garlicky interior. Serve them alongside your favorite protein, or heck, top them with a fried egg for breakfast—you won’t regret it.
Creamy Dill New Potato Salad
Oh man, if you’re looking for a potato salad that’s creamy, herby, and just the right amount of tangy, you’ve hit the jackpot. This Creamy Dill New Potato Salad is the side dish of your dreams, perfect for picnics, BBQs, or just because you deserve it.
Ingredients
- 2 lbs new potatoes, halved (or quartered if large)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp fresh dill, finely chopped
- 1 tbsp Dijon mustard
- 1 tsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup red onion, finely diced
Instructions
- Boil the potatoes: In a large pot, cover the potatoes with cold water and bring to a boil. Cook for 10-12 minutes, until just tender. Tip: Start with cold water to ensure even cooking.
- Drain and cool: Drain the potatoes and let them cool for about 10 minutes. This stops them from turning mushy when you mix in the other ingredients.
- Mix the dressing: In a large bowl, whisk together mayonnaise, sour cream, dill, Dijon mustard, apple cider vinegar, salt, and pepper. Tip: Fresh dill is key here—dried just doesn’t give the same vibrant flavor.
- Combine everything: Add the cooled potatoes and red onion to the dressing. Gently toss to coat. Tip: Be gentle to keep the potatoes from breaking apart.
This salad is creamy with a punch of freshness from the dill, and the little bites of red onion add just the right amount of crunch. Serve it alongside grilled chicken or pile it high on a plate with some crispy bacon bits on top for extra indulgence.
Lemon Butter New Potatoes
Vividly imagine this: tiny, tender new potatoes, all dressed up in a glossy coat of lemon butter, ready to steal the show at your next dinner. They’re the perfect sidekick to just about anything, and guess what? They’re a breeze to make.
Ingredients
- 1.5 lbs new potatoes, halved if large
- 3 tbsp unsalted butter, melted
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Prep the potatoes: Rinse the new potatoes under cold water and pat them dry. If any are larger than a bite-size, go ahead and halve them so they cook evenly.
- Boil to perfection: Bring a large pot of salted water to a boil. Add the potatoes and cook for about 12-15 minutes, until they’re fork-tender but not falling apart.
- Drain and dry: Carefully drain the potatoes in a colander, then give them a quick shake to remove excess water. Let them sit for a minute to dry off a bit—this helps the butter stick better.
- Mix the magic: In a large bowl, whisk together the melted butter, lemon juice, lemon zest, salt, and pepper. Toss in the warm potatoes and gently stir until they’re evenly coated.
- Garnish and serve: Sprinkle the chopped parsley over the top for a pop of color and freshness. Serve immediately while they’re still warm and irresistibly buttery.
These Lemon Butter New Potatoes are all about that creamy interior with a slight tang from the lemon, making them anything but ordinary. Try serving them alongside grilled fish or chicken, or hey, just eat them straight out of the bowl—no judgment here.
Rosemary Parmesan New Potatoes
Guess what? I’ve got this ridiculously easy recipe for Rosemary Parmesan New Potatoes that’s about to make your weeknight dinners a whole lot fancier without any of the fuss. It’s the kind of dish that looks like you spent hours on it, but really, it’s just potatoes, some cheese, and a little bit of love.
Ingredients
- 1.5 lbs new potatoes, halved
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, finely chopped
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven: Crank your oven up to 400°F because we’re getting these potatoes crispy.
- Toss potatoes: In a big bowl, mix the halved potatoes with olive oil, rosemary, salt, and pepper until they’re all shiny and happy.
- Spread out: Lay the potatoes cut-side down on a baking sheet. This is the secret to getting that golden crust, so don’t skip it!
- Roast: Pop them in the oven for 25 minutes. No peeking! You want them to get a good roast.
- Add cheese: Sprinkle the Parmesan over the potatoes and roast for another 5 minutes, just until the cheese is melted and slightly golden.
- Serve hot: Get them on a plate ASAP. They’re best when the cheese is gooey and the edges are crispy.
These potatoes come out with this amazing contrast of textures—crispy on the outside, tender on the inside, and that rosemary Parmesan combo? Chef’s kiss. Try serving them alongside a simple grilled chicken or just eat them straight off the pan; no judgment here.
Spicy Cajun New Potato Wedges
Hey there, let’s dive into making these Spicy Cajun New Potato Wedges that are about to become your new favorite side dish. They’re crispy, they’re spicy, and they’re ridiculously easy to make, so grab your potatoes and let’s get started.
Ingredients
- 1.5 lbs new potatoes, washed and cut into wedges
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
Instructions
- Preheat oven: Crank your oven up to 425°F and let it heat up while you prep the potatoes. This ensures they start cooking immediately for maximum crispiness.
- Toss potatoes: In a large bowl, mix the potato wedges with olive oil, Cajun seasoning, garlic powder, onion powder, and salt until evenly coated. Tip: Make sure every wedge is nicely coated for that perfect flavor in every bite.
- Arrange on baking sheet: Spread the wedges out on a baking sheet in a single layer, giving them some space. Crowding the pan steams them instead of roasting, and nobody wants soggy wedges.
- Roast to perfection: Pop them in the oven for 25-30 minutes, flipping halfway through, until they’re golden and crispy. Tip: Keep an eye on them after the 20-minute mark to avoid over-browning.
- Serve hot: Let them cool for a minute or two, then dig in. These wedges are fantastic on their own or with a side of cool ranch or spicy aioli for dipping.
These Spicy Cajun New Potato Wedges come out with a crispy exterior and a fluffy inside, packing a punch of flavor that’s just the right amount of spicy. Try serving them alongside your favorite burger or as a standout snack at your next game night.
Honey Mustard Glazed New Potatoes
You know those side dishes that steal the show? Yeah, these Honey Mustard Glazed New Potatoes are about to be that dish at your next dinner. They’re crispy on the outside, tender on the inside, and coated in a glaze that’s the perfect mix of sweet and tangy.
Ingredients
- 1.5 lbs new potatoes, halved
- 2 tbsp olive oil
- 1/4 cup honey
- 2 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Instructions
- Preheat oven: Heat your oven to 400°F (200°C) to get it ready for roasting.
- Toss potatoes: In a large bowl, toss the halved new potatoes with olive oil, salt, pepper, and garlic powder until evenly coated.
- Roast for crispiness: Spread the potatoes on a baking sheet in a single layer. Roast for 25 minutes, flipping halfway through, until they’re golden and crispy.
- Mix glaze: While the potatoes roast, whisk together honey, Dijon mustard, and whole grain mustard in a small bowl. Tip: If the honey is too thick, warm it slightly for easier mixing.
- Glaze potatoes: After roasting, drizzle the honey mustard glaze over the potatoes and toss to coat evenly. Tip: Use a spatula to gently fold the potatoes to avoid breaking them.
- Final roast: Return the glazed potatoes to the oven for another 5 minutes to let the glaze caramelize slightly. Tip: Keep an eye on them to prevent burning.
These potatoes come out with a sticky-sweet glaze that clings to every nook and cranny, with a little crunch from the mustard seeds. Serve them alongside grilled chicken or pile them high on a platter for a finger-food party snack.
Bacon and Cheddar Stuffed New Potatoes
Who knew that stuffing tiny potatoes with bacon and cheddar could turn into the ultimate party snack or weeknight treat? These little guys are like loaded baked potatoes, but way more fun to eat and perfect for sharing (or not, we won’t judge).
Ingredients
- 20 small new potatoes (about 2 inches in diameter)
- 4 slices bacon, cooked crispy and crumbled
- 1 cup sharp cheddar cheese, shredded
- 2 tbsp unsalted butter, melted
- 1/4 cup sour cream
- 2 green onions, thinly sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Instructions
- Preheat oven: Heat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
- Prepare potatoes: Wash the potatoes and pat them dry. Cut a small slice off the bottom of each so they sit flat, then scoop out a little from the top to create a small well.
- Season potatoes: Brush the outside of the potatoes with melted butter and sprinkle with salt, pepper, and garlic powder.
- Bake potatoes: Place the potatoes on the baking sheet and bake for 25-30 minutes, until they’re tender when pierced with a fork.
- Mix filling: While the potatoes bake, mix the crumbled bacon, cheddar cheese, sour cream, and green onions in a bowl. Tip: Let the potatoes cool slightly before stuffing to avoid melting the cheese too much.
- Stuff potatoes: Once the potatoes are cool enough to handle, spoon the bacon and cheese mixture into each one, packing it in lightly.
- Broil for crispiness: Turn the oven to broil and return the potatoes to the oven for 2-3 minutes, just until the cheese is bubbly and slightly golden. Tip: Watch them closely to prevent burning.
- Serve warm: Let them sit for a minute before serving to avoid burning your mouth. Tip: For an extra kick, drizzle with a little hot sauce or sprinkle with more green onions.
These stuffed potatoes are creamy, cheesy, and packed with smoky bacon flavor, with just the right amount of crunch from the broiled cheese top. Serve them on a platter with toothpicks for easy grabbing, or pile them high on a plate for a indulgent snack that’s sure to disappear fast.
Garlic Butter Smashed New Potatoes
Oh man, if you’re looking for a side dish that’s gonna steal the show, these Garlic Butter Smashed New Potatoes are it. They’re crispy on the outside, fluffy on the inside, and soaked in all that garlicky, buttery goodness. Let’s get smashing!
Ingredients
- 1.5 lbs new potatoes, washed
- 3 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley, chopped
Instructions
- Boil the potatoes: In a large pot, cover the potatoes with water and bring to a boil. Cook for 15-20 minutes until fork-tender.
- Preheat the oven: While the potatoes boil, preheat your oven to 450°F and line a baking sheet with parchment paper.
- Smash the potatoes: Drain the potatoes and let them cool slightly. Place them on the baking sheet and gently smash each one with the bottom of a glass or a fork.
- Season: Drizzle the melted butter and olive oil over the potatoes, then sprinkle with minced garlic, salt, and pepper.
- Roast: Bake for 25-30 minutes until golden and crispy. Halfway through, flip the potatoes for even browning.
- Garnish: Remove from the oven and sprinkle with fresh parsley before serving.
These potatoes come out with the perfect crunch and a melt-in-your-mouth center. Try serving them alongside a juicy steak or just devour them straight off the tray—no judgment here.
Herbed New Potato and Green Bean Medley
Perfect for those nights when you want something a little fancy but don’t feel like putting in too much effort, this Herbed New Potato and Green Bean Medley is a game-changer. It’s like that friend who shows up looking effortlessly chic while you’re still in your pajamas — but don’t worry, this dish is way easier to pull off.
Ingredients
- 1.5 lbs new potatoes, halved
- 1 lb green beans, trimmed
- 3 tbsp olive oil
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven: Heat your oven to 400°F because we’re going for crispy potatoes here.
- Toss potatoes: In a large bowl, mix the halved potatoes with 2 tbsp olive oil, rosemary, thyme, garlic, salt, and pepper until they’re well coated.
- Roast potatoes: Spread the potatoes on a baking sheet in a single layer and roast for 20 minutes. Tip: Give them a stir halfway through to ensure even crispiness.
- Prep green beans: While the potatoes are doing their thing, toss the green beans with the remaining 1 tbsp olive oil in the same bowl. No need to wash it — we’re all about efficiency here.
- Add green beans: After the 20 minutes are up, add the green beans to the baking sheet with the potatoes, giving everything a good mix.
- Finish roasting: Pop the baking sheet back in the oven for another 15 minutes, or until the green beans are tender and the potatoes are golden brown. Tip: The green beans should still have a bit of crunch to them for that perfect texture.
- Serve immediately: Transfer to a serving dish and dig in while it’s hot. Tip: A sprinkle of flaky sea salt right before serving elevates the flavors beautifully.
The potatoes come out crispy on the outside and fluffy on the inside, while the green beans add a fresh crunch. Try serving this medley alongside grilled chicken or fish for a meal that feels special without the fuss.
Cheesy New Potato Casserole
Guess what? I’ve got this ridiculously easy and insanely delicious Cheesy New Potato Casserole recipe that’s about to become your new best friend. It’s the kind of dish that’s perfect for those ‘I need comfort food stat’ moments, and trust me, it’s as simple as it is satisfying.
Ingredients
- 2 lbs new potatoes, halved
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Preheat oven: Heat your oven to 375°F (190°C) to get it ready for baking.
- Prepare potatoes: Toss the halved new potatoes with olive oil, garlic powder, onion powder, salt, and black pepper in a large bowl until evenly coated.
- Layer potatoes: Spread the potatoes in a single layer in a 9×13 inch baking dish. Tip: Don’t overcrowd the dish to ensure they cook evenly.
- Add cream: Pour the heavy cream evenly over the potatoes, making sure each piece gets a little love.
- Bake uncovered: Bake for 45 minutes, or until the potatoes are tender when pierced with a fork.
- Add cheese: Sprinkle the cheddar and Parmesan cheeses over the top. Tip: For extra crispiness, broil for an additional 2-3 minutes until the cheese is bubbly and golden.
- Garnish and serve: Sprinkle with chopped fresh parsley before serving. Tip: Let it sit for 5 minutes before digging in to allow the sauce to thicken slightly.
The result? A creamy, cheesy, dreamy casserole with potatoes that are perfectly tender and a top that’s gloriously golden. Serve it up with a side of roasted veggies or keep it simple with a crisp green salad for a meal that’s downright comforting.
New Potato and Chorizo Skillet
Look, I know what you’re thinking — ‘another skillet recipe?’ But trust me, this New Potato and Chorizo Skillet is the weeknight hero you didn’t know you needed. It’s got that perfect mix of crispy, spicy, and hearty, all in one pan, and it’s stupidly easy to make.
Ingredients
- 1 lb new potatoes, halved
- 8 oz chorizo, casing removed
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Prep the potatoes: Toss the halved new potatoes with olive oil, smoked paprika, salt, and black pepper in a large bowl until evenly coated.
- Cook the chorizo: In a large skillet over medium heat, cook the chorizo, breaking it up with a spoon, until browned and crispy, about 5 minutes. Remove with a slotted spoon and set aside.
- Brown the potatoes: In the same skillet, add the potatoes cut side down. Cook without stirring for 5 minutes to get a good sear, then stir and cook for another 10 minutes until golden and tender.
- Combine and finish: Return the chorizo to the skillet with the potatoes, stir to combine, and cook for another 2 minutes to heat through. Sprinkle with chopped parsley before serving.
The potatoes come out crispy on the outside and fluffy inside, with the chorizo adding a smoky, spicy kick that’s just irresistible. Serve it straight from the skillet with a side of crusty bread to soak up all the goodness, or top with a fried egg for breakfast vibes any time of day.
Crispy Air Fryer New Potatoes
You know those days when you’re craving something crispy, salty, and downright comforting but don’t want to deal with the hassle of deep frying? Yeah, me too. That’s where these Crispy Air Fryer New Potatoes come in – they’re like little bites of heaven without the guilt or the grease.
Ingredients
– 1.5 lbs new potatoes, halved
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Prep the potatoes: Wash and dry the new potatoes thoroughly, then halve them evenly for consistent cooking.
2. Season well: In a large bowl, toss the potatoes with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
3. Preheat the air fryer: Set your air fryer to 400°F and let it heat up for 3 minutes – this ensures a crispy start.
4. Cook in batches: Place the potatoes in the air fryer basket in a single layer, ensuring they’re not overcrowded. Cook for 15 minutes, shaking the basket halfway through for even crispiness.
5. Check for doneness: The potatoes should be golden brown and crispy on the outside, tender on the inside. If needed, cook for an additional 2-3 minutes.
6. Serve immediately: Enjoy these crispy delights right out of the air fryer for the best texture and flavor.
These potatoes come out so crispy on the outside and fluffy on the inside, you’ll forget they’re not deep-fried. Try serving them with a side of spicy aioli or just as they are – they’re that good.
New Potato and Asparagus Stir-Fry
Unbelievably easy and packed with spring vibes, this New Potato and Asparagus Stir-Fry is your weeknight hero. It’s the kind of dish that makes you feel like a gourmet chef without having to chop a million things or dirty every pan in your kitchen.
Ingredients
- 1 lb new potatoes, halved (or quartered if large)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes
- Salt, to taste
Instructions
- Prep the potatoes: Toss the halved new potatoes with 1 tbsp olive oil, salt, and garlic powder. Spread them out on a baking sheet.
- Roast to perfection: Pop them in a preheated oven at 400°F for 20 minutes, or until they’re golden and fork-tender. Tip: Give the pan a shake halfway through for even browning.
- Quick-cook the asparagus: While the potatoes roast, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the asparagus and stir-fry for about 3 minutes until bright green but still crisp. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
- Combine and flavor: Add the roasted potatoes to the skillet with the asparagus. Drizzle with soy sauce and sprinkle red pepper flakes over the top. Stir everything together for another minute to let the flavors meld. Tip: If you’re not into spice, feel free to skip the red pepper flakes or adjust to your liking.
The result? A dish with crispy potatoes, tender-crisp asparagus, and a savory, slightly spicy kick that’s downright addictive. Serve it over a bed of quinoa for a hearty meal, or alongside grilled chicken for some extra protein.
Miso Glazed New Potatoes
Hey, have you ever thought about giving your humble new potatoes a major flavor upgrade? Well, buckle up because we’re about to turn those little spuds into something seriously addictive with a miso glaze that’s sweet, salty, and umami-packed all at once.
Ingredients
- 1.5 lbs new potatoes, halved if large
- 2 tbsp white miso paste
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1/2 tsp grated ginger
- 1 tbsp water
- 1 tbsp sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- Preheat oven: Crank your oven to 400°F (200°C) to get it nice and hot for those potatoes.
- Prep potatoes: Toss the halved new potatoes with olive oil on a baking sheet, making sure they’re all cozy and coated.
- Roast potatoes: Slide them into the oven and let them roast for about 25 minutes, or until they’re golden and fork-tender.
- Make glaze: While the potatoes are doing their thing, whisk together the miso paste, honey, soy sauce, sesame oil, garlic, ginger, and water in a small bowl until smooth. Tip: If the glaze is too thick, add a splash more water to loosen it up.
- Glaze potatoes: Once the potatoes are roasted, drizzle the miso glaze over them and toss to coat evenly. Tip: Use a spatula to gently fold the glaze over the potatoes to avoid breaking them.
- Final roast: Pop them back in the oven for another 5 minutes to let the glaze caramelize slightly.
- Garnish and serve: Sprinkle with sesame seeds and green onions right before serving. Tip: For an extra crunch, toast the sesame seeds in a dry pan for a minute before garnishing.
These miso glazed new potatoes come out with a crispy exterior, a creamy center, and a glaze that’s sticky, savory, and just a little sweet. Try serving them alongside grilled salmon or as part of a veggie bowl for a meal that’s anything but ordinary.
New Potato and Kale Hash
Unbelievably easy and downright delicious, this New Potato and Kale Hash is your ticket to a hearty breakfast or a lazy weekend brunch that feels a bit fancy without any of the fuss. Let’s dive into making this veggie-packed dish that’s as satisfying as it is simple.
Ingredients
- 1 lb new potatoes, quartered
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 bunch kale, stems removed and leaves chopped
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 tsp smoked paprika
- 4 eggs
Instructions
- Prep the potatoes: Toss the quartered new potatoes with 1 tbsp olive oil, salt, and black pepper until evenly coated.
- Roast the potatoes: Spread the potatoes on a baking sheet and roast in a preheated 400°F oven for 20 minutes, or until they start to get golden and crispy.
- Sauté the veggies: Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes.
- Wilt the kale: Add the chopped kale to the skillet, sprinkling with smoked paprika. Cook, stirring occasionally, until the kale is wilted but still bright green, about 5 minutes.
- Combine and cook: Mix the roasted potatoes into the skillet with the kale and onions. Make four wells in the hash and crack an egg into each well. Cover the skillet and cook on low heat until the eggs are set to your liking, about 5 minutes for runny yolks.
The result? A crispy, savory hash with pops of earthy kale and creamy eggs that meld together in every forkful. Serve it straight from the skillet for that rustic charm, or plate it up with a side of toast for scooping up every last bit.
New Potato and Mushroom Gratin
Craving something cozy that’ll make your kitchen smell like a fancy bistro? Let’s dive into this New Potato and Mushroom Gratin, a dish that’s all about creamy, cheesy layers with a golden top that’ll have you sneaking bites before it even hits the table.
Ingredients
- 1.5 lbs new potatoes, thinly sliced (about 1/8 inch thick)
- 8 oz cremini mushrooms, sliced
- 2 cups heavy cream
- 1 cup grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp fresh thyme leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
Instructions
- Preheat oven: Heat your oven to 375°F (190°C). This ensures it’s perfectly hot when your gratin is ready to bake.
- Sauté mushrooms: In a large skillet over medium heat, melt butter with olive oil. Add mushrooms and sauté until golden, about 5 minutes. Tip: Don’t crowd the pan, or they’ll steam instead of brown.
- Layer potatoes: In a greased baking dish, arrange half the potato slices in an even layer. Sprinkle with half the garlic, thyme, salt, pepper, and nutmeg.
- Add mushrooms: Spread all the sautéed mushrooms over the potatoes. Top with remaining potatoes and spices.
- Pour cream: Slowly pour heavy cream over the layers, letting it seep down. Tip: Tilt the dish to help the cream distribute evenly.
- Add cheese: Sprinkle Gruyère and Parmesan evenly over the top. Tip: For extra crispiness, press the cheese lightly into the cream.
- Bake: Bake uncovered for 45 minutes, or until the top is golden and bubbly, and potatoes are tender when pierced with a fork.
This gratin comes out with a creamy interior that’s perfectly set, not runny, and a top that’s irresistibly crispy. Serve it as the star of your dinner plate or alongside a simple green salad for a meal that feels indulgent yet totally doable on a weeknight.
New Potato and Corn Chowder
Warm up your kitchen and your belly with this cozy New Potato and Corn Chowder that’s as easy to make as it is delicious. Perfect for those nights when you want something hearty without spending hours over the stove.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 lb new potatoes, quartered
- 4 cups chicken broth
- 2 cups corn kernels (fresh or frozen)
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 2 tbsp fresh parsley, chopped
Instructions
- Sauté the basics: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
- Add potatoes and broth: Toss in the quartered new potatoes and pour in the chicken broth. Bring to a boil, then reduce heat to simmer until potatoes are tender, about 15 minutes.
- Incorporate corn: Stir in the corn kernels and let the chowder simmer for another 5 minutes. Tip: If you’re using frozen corn, no need to thaw—just toss it in!
- Blend for creaminess: Use an immersion blender to partially blend the chowder, leaving some chunks for texture. No immersion blender? Mash a few potatoes against the side of the pot with a spoon.
- Finish with cream and spices: Pour in the heavy cream, then add salt, black pepper, and smoked paprika. Stir well and let it heat through for about 2 minutes. Tip: Smoked paprika adds a subtle depth, but if you don’t have it, regular paprika works too.
- Garnish and serve: Sprinkle with fresh parsley before serving. Tip: For an extra touch, top with crispy bacon bits or a dollop of sour cream.
This chowder strikes the perfect balance between creamy and chunky, with the sweetness of corn playing off the earthiness of the potatoes. Serve it with a side of crusty bread to soak up every last drop, or keep it light with a crisp green salad.
New Potato and Spinach Frittata
Hey there! Ever find yourself staring at a bunch of new potatoes and a bag of spinach, wondering how to turn them into something magical without too much fuss? Well, let me introduce you to the New Potato and Spinach Frittata – it’s like a hug in a pan, perfect for any meal of the day.
Ingredients
- 1 tbsp olive oil
- 1 cup diced new potatoes (about 1/4 inch pieces)
- 2 cups fresh spinach, roughly chopped
- 6 large eggs
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to get it ready for the frittata.
- Cook the potatoes: Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced potatoes and cook for about 10 minutes, stirring occasionally, until they start to soften and get a bit golden.
- Wilt the spinach: Toss in the spinach and cook for another 2 minutes, just until it wilts down. Tip: Don’t overcook the spinach; it’ll cook more in the oven.
- Whisk the eggs: In a bowl, whisk together the eggs, milk, salt, and pepper until well combined. Tip: Whisking well incorporates air, making the frittata fluffy.
- Combine and cook: Pour the egg mixture over the potatoes and spinach in the skillet. Sprinkle the cheddar cheese on top. Cook on the stove for 2 minutes without stirring to let the bottom set.
- Bake to perfection: Transfer the skillet to the oven and bake for 15-20 minutes, until the eggs are set and the top is lightly golden. Tip: The frittata is done when a knife inserted in the center comes out clean.
This frittata comes out fluffy with a creamy center, packed with the earthy goodness of potatoes and spinach. Serve it with a dollop of sour cream or a fresh salad for a meal that’s as versatile as it is delicious.
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!
I’m Brandon, the face behind the recipes. As a dedicated food enthusiast, I love experimenting with flavors and sharing my culinary adventures with you.
