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New Potatoes

Vegetarian

Quick

Healthy

Per Serving %GDA

KCAL 116

FAT 0.5g 0.%

SATURATES 0.g 0.%

SUGAR 2g 1%

SALT 0.g 0.%

1 likes

23 comments

Prep Time: 5 mins
Cook Time: 15 mins
Serves: 175g (6oz) per person

Best Potato Varieties

RECOMMENDED PORTION

175g (6oz) potatoes per person

HOW TO COOK

Buy new potatoes as you need them so they are as fresh as possible, giving you the best flavour. New potatoes are delicious cooked in their skins, so simply scrub them gently to remove dirt and any loose skin before cooking.

Place the potatoes, halved if necessary, in a pan and cover with the minimum of boiling water.
Cover with a lid and simmer gently for approximately 15-20 minutes, until just tender.
Once cooked, drain immediately. New potatoes are rich in vitamin C, which dissolves into the water if the potatoes are left in it.

These potatoes are delicious on their own or served with a knob of butter and chopped fresh mint or chives.

Add a dash of lemon juice to the cooking water to help preserve the colour of the new potatoes.

In the Microwave

Prepare 450g (1lb) of potatoes as above, place in a microwaveable dish with 2 tbsp of water. Cover and cook on full power (800w) for 7-8 minutes. Allow to stand for 1-2 minutes before serving.

MAKE YOUR OWN FLAVOURED BUTTERS:

Citrus Butter 25g (1oz) Softened English butter mixed with the zest of an orange and half a lemon.
Herb Butter 25g (1oz) Softened English butter mixed with 2 tbspn finely chopped fresh herbs, such as parsley, mint or chives.
Pesto Butter 25g (1oz) Softened English butter mixed with 1 tsp red pesto.
Garlic Butter 25g (1oz) Softened English butter mixed with 1-2 crushed cloves of garlic.

Tell us what you think...

Graham 25/09/2011 11:19pm (4 months ago)
Thankyou all for your advice, I will try the steam method.
Christine 30/08/2011 12:54pm (5 months ago)
I've had the same problem with my homegrown potatoes - they look wonderful when dug up but it's soul destroying when they disintergrate when boiled. The same thing happened with last years crop but I will try steaming as suggested. Thanks for the help!
gerry 24/08/2011 10:46am (5 months ago)
We love new potatoes, and old ones. New ones I usually steam but sometimes boil and retain the cooking water to use when next making bread. Gives potato nutrients and keeps fresh well. When doing jacket potatoes with old ones I make an extra 1 or so and mash into the warmed bread flour; makes lovely soft bread that keeps well.
Potato Council 18/08/2011 11:40am (6 months ago)
Hi David,

Charlotte's are a second early crop so they may have been in the ground too long. Also were they well watered? It sounds like the dry matter may have built up which is why they can explode when you boil them. If you have any more left over you're best off steaming them.
Hope this helps David!

From The Potato Girls
david hewlett 05/08/2011 1:04pm (6 months ago)
its a question really -have charlottes direct rom the garden, I boil from cold, but the skins burst and the spuds 'go' inthe water. I thought these were a waxy variety. What am I doing wrong as I'm not gettin g waxy beautiful new potatoes?

help please?

many thansk
Karl 09/07/2011 8:34am (7 months ago)
New potatoes are One of my faves! I often put rosemary Butter to new potatoes, after i baked them in the oven. Look at http://howlongtobakeapotato24.com for more recipes.
Darren 05/07/2011 2:09pm (7 months ago)
A wee tip from Ireland. If your spuds are disintegrating in the pan. The easiest way to remedy this is to use a potato steamer. I'm not talking about some fancy electrical device. Simply a saucepan with a glass or metal dish, with holes, which sits on top. Half fill the saucepan with boiling water. Place your spuds in the container on top. Put on the lid. Steam for 20 mins. Perfect new potatoes. Hope that helps.
Jill 23/06/2011 5:55pm (8 months ago)
I always steam my spuds. I use a common metal fan steamer in an ordinary saucepan.
Graham 04/08/2010 11:40pm (2 years ago)
Like Heather my new potatoes disintigrate. I have varied the varieties this year and had a good crop, but they still disintigrate. Can you help
Gray
heather 04/08/2010 4:00pm (2 years ago)
why do my home grown new poatoes disintigrate while cooking, they are not overcooked, as they remain hard in the centre