18 Delicious New Potatoes Recipes for Every Occasion

New potatoes are the unsung heroes of the kitchen—versatile, delicious, and perfect for any meal, any day! Whether you’re whipping up a quick weeknight dinner, celebrating with seasonal favorites, or craving some comfort food, we’ve got you covered. Dive into our roundup of 18 Delicious New Potatoes Recipes for Every Occasion and discover your next go-to dish that’ll delight your taste buds and impress your family and friends!

Garlic Butter Roasted New Potatoes

Every now and then, you stumble upon a recipe that’s so simple yet so flavorful, it becomes a staple in your kitchen. That’s exactly how I feel about these garlic butter roasted new potatoes.

Ingredients

• 1.5 lbs new potatoes, halved (I love the tiny ones for extra crispiness)
• 3 tbsp unsalted butter, melted (because salted can be too much with the garlic)
• 2 tbsp extra virgin olive oil (my go-to for roasting)
• 4 garlic cloves, minced (fresh is best here, no substitutes)
• 1 tsp salt (I use sea salt for a cleaner taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 2 tbsp fresh parsley, chopped (for that fresh pop of color and flavor)

Instructions

1. Preheat your oven to 400°F. A hot oven is key for crispy potatoes.
2. Toss the halved potatoes with melted butter, olive oil, minced garlic, salt, and pepper in a large bowl. Make sure every piece is well coated.
3. Spread the potatoes in a single layer on a baking sheet. Crowding leads to steaming, not roasting.
4. Roast for 35-40 minutes, flipping halfway through, until golden and crispy.
5. Sprinkle with fresh parsley right before serving. It adds a fresh contrast to the rich garlic butter.

Just imagine biting into these potatoes: crispy on the outside, fluffy on the inside, with a rich garlic butter flavor that’s irresistible. Serve them alongside your favorite protein or toss them into a breakfast hash for a delicious twist.

Herbed New Potatoes with Lemon Zest

Vibrant and full of flavor, these herbed new potatoes with lemon zest are the perfect side dish to brighten up any meal. You’ll love how the fresh herbs and zesty lemon bring these little spuds to life.

Ingredients

• 1.5 lbs new potatoes (halved if large, because nobody wants a whole potato that’s too big to eat in one bite)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp fresh rosemary, finely chopped (trust me, fresh makes all the difference)
• 1 tbsp fresh thyme leaves (because dried thyme just doesn’t have the same punch)
• Zest of 1 lemon (for that sunny, citrusy kick)
• 1 tsp salt (I like sea salt for its subtle crunch)
• 1/2 tsp black pepper (freshly ground, if you please)

Instructions

1. Preheat your oven to 400°F. A hot oven is key for crispy edges.
2. Toss the potatoes with olive oil, rosemary, thyme, salt, and pepper in a large bowl. Make sure every potato is well coated for maximum flavor.
3. Spread the potatoes in a single layer on a baking sheet. Crowding leads to steaming, not roasting.
4. Roast for 25-30 minutes, stirring halfway through, until golden and fork-tender. The edges should be crispy.
5. Sprinkle the lemon zest over the hot potatoes right after they come out of the oven. The heat helps release the lemon’s oils.

Mmm, these potatoes are a dream—crispy on the outside, tender on the inside, with a herby, citrusy aroma that’s irresistible. Try serving them alongside grilled chicken or fish for a meal that’s sure to impress.

Crispy Smashed New Potatoes with Parmesan

Ready to elevate your potato game? These crispy smashed new potatoes with Parmesan are a game-changer for any meal, offering a perfect crunch outside and fluffy inside.

Ingredients

• 1.5 lbs new potatoes (the smaller, the better for smashing)
• 3 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 1/2 cup grated Parmesan cheese (freshly grated melts better)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (I like sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground packs more punch)

Instructions

1. Preheat your oven to 425°F. A hot oven is key for maximum crispiness.
2. Boil the potatoes in salted water for about 15 minutes until fork-tender. Tip: Don’t overcook, or they’ll fall apart when smashed.
3. Drain the potatoes and let them cool for a few minutes. This makes them easier to handle.
4. Place the potatoes on a baking sheet. Use a glass or measuring cup to gently smash each one to about 1/2 inch thick. Tip: Leave some texture for that perfect bite.
5. Drizzle with olive oil, then sprinkle with garlic powder, salt, and pepper. Don’t skimp on the oil—it’s what makes them crispy.
6. Bake for 25 minutes, then flip each potato. Sprinkle with Parmesan and bake for another 10 minutes until golden and crispy. Tip: Watch closely at the end to avoid burning the cheese.

Zesty and golden, these potatoes are a textural dream with their crispy edges and cheesy tops. Try serving them with a dollop of sour cream or alongside your favorite grilled meats for a meal that’s anything but ordinary.

New Potatoes and Green Bean Salad

Craving something fresh and easy for your summer table? You’ll love this New Potatoes and Green Bean Salad—it’s crisp, vibrant, and just the thing for those warm evenings when you want to keep things light but satisfying.

Ingredients

• 1 pound new potatoes, halved (the smaller, the sweeter!)
• 1/2 pound green beans, trimmed (I like them crisp, so I pick the freshest ones)
• 1/4 cup extra virgin olive oil (my go-to for dressings)
• 2 tablespoons apple cider vinegar (for a little tang)
• 1 teaspoon Dijon mustard (trust me, it makes the dressing)
• 1/2 teaspoon salt (I use sea salt for its mild flavor)
• 1/4 teaspoon black pepper (freshly ground, if you have it)
• 2 tablespoons chopped fresh dill (it adds such a fresh pop)

Instructions

1. Bring a large pot of salted water to a boil. Add the halved new potatoes and cook for about 10 minutes, until they’re just tender when poked with a fork.
2. While the potatoes cook, prepare an ice bath in a large bowl. After the potatoes are done, use a slotted spoon to transfer them to the ice bath to stop the cooking.
3. In the same boiling water, add the green beans and cook for 3 minutes. They should be bright green and crisp. Transfer them to the ice bath with the potatoes.
4. Drain the potatoes and green beans well, then pat them dry with a clean kitchen towel. This helps the dressing stick better.
5. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.
6. In a large serving bowl, combine the potatoes, green beans, and chopped dill. Pour the dressing over and toss gently to coat everything evenly.
7. Let the salad sit for about 10 minutes before serving to let the flavors meld together beautifully.

Delightfully crisp and tangy, this salad is a summer staple in my house. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it on its own for a light lunch. The dill and mustard dressing really brings everything together in the most refreshing way.

Rosemary and Thyme Roasted New Potatoes

Deliciously simple and packed with flavor, these rosemary and thyme roasted new potatoes are the perfect side dish for any meal. You’ll love how the herbs bring out the natural sweetness of the potatoes.

Ingredients

• 1.5 lbs new potatoes, halved (I like to leave the skin on for extra texture)
• 2 tbsp extra virgin olive oil (my go-to for roasting)
• 1 tbsp fresh rosemary, finely chopped (dried works in a pinch, but fresh is best)
• 1 tbsp fresh thyme leaves (pluck them right off the stems)
• 1 tsp salt (I prefer sea salt for its subtle crunch)
• 1/2 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. In a large bowl, toss the halved new potatoes with extra virgin olive oil until evenly coated.
3. Add the chopped rosemary, thyme leaves, salt, and black pepper to the bowl. Mix well to ensure every potato piece is seasoned.
4. Spread the potatoes in a single layer on a baking sheet. This ensures they roast evenly instead of steaming.
5. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden and crispy on the outside.
6. Check for doneness by piercing a potato with a fork; it should slide in easily.

Perfectly crispy on the outside and fluffy on the inside, these potatoes are a hit at any table. Try serving them alongside a dollop of garlic aioli for an extra flavor kick.

New Potatoes with Sour Cream and Chives

Delightfully simple yet utterly satisfying, this dish is a testament to the magic of minimal ingredients coming together perfectly. You’ll love how the creamy sour cream and fresh chives elevate the humble new potato to something special.

Ingredients

• 1.5 lbs new potatoes (the smaller, the better for this recipe)
• 1 cup sour cream (full fat for the win, trust me)
• 2 tbsp fresh chives, finely chopped (snip them right before use for maximum freshness)
• 2 tbsp unsalted butter (I always go for European-style for its richer flavor)
• 1 tsp salt (sea salt flakes add a nice crunch)
• 1/2 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 400°F (200°C) to get it nice and hot for the potatoes.
2. Wash the new potatoes thoroughly, no need to peel them—their skins add texture and nutrients.
3. Cut the potatoes into halves or quarters, ensuring they’re all roughly the same size for even cooking.
4. Melt the butter in a large bowl, then toss the potatoes in it until they’re well coated.
5. Spread the potatoes out on a baking sheet in a single layer, giving them space to crisp up.
6. Roast for 25-30 minutes, flipping halfway through, until they’re golden and fork-tender.
7. While the potatoes roast, mix the sour cream with half the chives, salt, and pepper in a small bowl.
8. Once the potatoes are done, let them cool for a minute before dolloping with the sour cream mixture.
9. Garnish with the remaining chives for a pop of color and freshness.

Perfectly tender potatoes with a crispy exterior meet the cool, tangy sour cream and the slight oniony bite of chives. Try serving them straight from the baking sheet for a rustic, shareable vibe at your next gathering.

Honey Glazed New Potatoes with Sesame Seeds

Oh, you’re going to love these honey glazed new potatoes with sesame seeds. They’re the perfect mix of sweet and savory, with a little crunch from the sesame seeds. Plus, they’re super easy to make, even on a busy weeknight.

Ingredients

• 1.5 lbs new potatoes, halved (the smaller, the better for quick cooking)
• 2 tbsp honey (local if you can, it makes a difference)
• 1 tbsp sesame seeds (toasted for extra flavor, trust me)
• 2 tbsp extra virgin olive oil (my go-to for roasting)
• 1/2 tsp salt (I like sea salt for its texture)
• 1/4 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your oven to 400°F. A hot oven is key for crispy edges.
2. Toss the halved potatoes with olive oil, salt, and pepper in a large bowl. Make sure they’re all evenly coated.
3. Spread them out on a baking sheet in a single layer. Crowding leads to steaming, not roasting.
4. Roast for 25 minutes, then flip them over. This ensures even browning.
5. Drizzle the honey over the potatoes and sprinkle with sesame seeds. A little goes a long way with the honey.
6. Roast for another 10 minutes until the potatoes are golden and the honey is bubbly. Keep an eye out to prevent burning.
7. Let them sit for 5 minutes before serving. They’ll be piping hot and the glaze will thicken slightly.

Here’s the deal: these potatoes are crispy on the outside, tender inside, with a sticky-sweet glaze and nutty sesame crunch. Try serving them alongside grilled chicken or fish for a meal that feels fancy but is totally doable any night of the week.

Spicy Cajun New Potatoes

Zesty flavors and a bit of heat make these Spicy Cajun New Potatoes a must-try for any spice lover. You’ll love how the crispy edges contrast with the tender centers, and the Cajun seasoning brings just the right amount of kick.

Ingredients

• 1.5 lbs new potatoes, halved (I like to keep the skins on for extra texture)
• 2 tbsp extra virgin olive oil (my go-to for roasting)
• 1 tbsp Cajun seasoning (adjust if you’re sensitive to spice)
• 1/2 tsp salt (I find this balances the heat perfectly)
• 1/4 tsp black pepper (freshly ground is best)

Instructions

1. Preheat your oven to 425°F. A hot oven is key for getting those crispy edges.
2. In a large bowl, toss the halved new potatoes with extra virgin olive oil until evenly coated. This ensures every bite is flavorful.
3. Sprinkle the Cajun seasoning, salt, and black pepper over the potatoes. Toss again to distribute the spices evenly. Tip: Use your hands to mix for the best coverage.
4. Spread the potatoes in a single layer on a baking sheet. Crowding can lead to steaming instead of roasting.
5. Roast for 25-30 minutes, flipping halfway through, until the potatoes are golden and crispy. Tip: Don’t skip the flip—it’s crucial for even cooking.
6. Remove from the oven and let sit for 5 minutes. This helps them crisp up even more.

Enjoy these Spicy Cajun New Potatoes as a fiery side or toss them into a salad for a hearty meal. The blend of spices and the perfect roast make them irresistible.

New Potatoes Au Gratin

These New Potatoes Au Gratin are the ultimate comfort food, perfect for when you’re craving something creamy, cheesy, and utterly delicious. You’ll love how the tender potatoes soak up all that rich, garlicky cream.

Ingredients

• 2 lbs new potatoes, thinly sliced (no need to peel, the skins add nice texture)
• 2 cups heavy cream (for that indulgent touch)
• 1 cup grated Gruyère cheese (sharp and nutty, it’s my favorite for this dish)
• 2 garlic cloves, minced (fresh is best here)
• 1 tbsp unsalted butter (for greasing the dish)
• 1/2 tsp salt (I like sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes a difference)

Instructions

1. Preheat your oven to 375°F (190°C) and butter a 9×13 inch baking dish to prevent sticking.
2. Layer the sliced potatoes evenly in the prepared dish, seasoning each layer lightly with salt and pepper.
3. In a small saucepan, warm the heavy cream and minced garlic over medium heat until it just begins to simmer, about 3 minutes. Tip: Don’t let it boil to avoid curdling.
4. Pour the warm cream mixture over the potatoes, ensuring they’re fully submerged for even cooking.
5. Sprinkle the grated Gruyère cheese evenly over the top. Tip: For a golden crust, press the cheese down lightly with a spatula.
6. Bake for 45-50 minutes, until the potatoes are tender and the top is bubbly and golden brown. Tip: Let it rest for 5 minutes before serving to allow the sauce to thicken.

Creamy, cheesy, and with just the right amount of garlic, this dish is a crowd-pleaser. Serve it alongside a crisp green salad or as a decadent side to your favorite roast.

Balsamic Glazed New Potatoes

Did you know that balsamic glazed new potatoes can turn any ordinary meal into something special? You’ll love how the sweet and tangy glaze coats these tender little spuds.

Ingredients

• 1.5 lbs new potatoes, halved (the smaller, the better for quick cooking)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 tbsp balsamic vinegar (the good stuff makes a difference)
• 1 tbsp honey (for that perfect sweetness balance)
• 1 tsp garlic powder (because garlic makes everything better)
• Salt and freshly ground black pepper (to your liking, but don’t skimp)

Instructions

1. Preheat your oven to 400°F. This ensures a crispy exterior.
2. Toss the halved potatoes with olive oil, salt, and pepper on a baking sheet. Spread them out for even roasting.
3. Roast for 20 minutes, then flip them. You’ll see they’re starting to get golden.
4. Whisk together balsamic vinegar, honey, and garlic powder in a small bowl. Tip: Warm the honey slightly if it’s too thick to mix.
5. Drizzle the glaze over the potatoes and toss to coat. Return to the oven for 10 more minutes.
6. Broil for 2-3 minutes at the end for a sticky, caramelized finish. Watch closely to avoid burning.

Mmm, these potatoes come out with a crispy edge and a melt-in-your-mouth center. Try serving them over a bed of arugula for a peppery contrast.

New Potatoes with Garlic and Dill

Alright, let’s dive into making these flavorful new potatoes with garlic and dill. It’s a simple dish that packs a punch, perfect for those cozy nights in or as a standout side at your next gathering.

Ingredients

• 1.5 lbs new potatoes (halved if large, for even cooking)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 garlic cloves (minced, because fresh is best)
• 2 tbsp fresh dill (chopped, and yes, fresh makes all the difference)
• 1 tsp salt (I like sea salt for its subtle crunch)
• 1/2 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your oven to 400°F. This ensures a crispy exterior and fluffy interior.
2. Toss the potatoes with olive oil, salt, and pepper in a large bowl. Coat them well for even flavor.
3. Spread the potatoes in a single layer on a baking sheet. Crowding leads to steaming, not roasting.
4. Roast for 25 minutes, then flip the potatoes for uniform browning.
5. Add the minced garlic and roast for another 10 minutes. Garlic burns easily, so timing is key.
6. Remove from the oven and immediately toss with fresh dill. The heat releases the dill’s aroma.

Out of the oven, these potatoes are golden and crispy on the outside, tender on the inside. The garlic and dill add a fresh, aromatic touch that elevates the humble potato. Try serving them alongside grilled fish or as part of a brunch spread for a delightful twist.

Cheesy Bacon Wrapped New Potatoes

Ever find yourself staring at a bag of new potatoes, wondering how to turn them into something unforgettable? You’re in luck because these cheesy bacon-wrapped new potatoes are about to become your new go-to appetizer or side dish.

Ingredients

• 1 lb new potatoes (the smaller, the better for bite-sized perfection)
• 6 slices of bacon (I swear by thick-cut for that irresistible crunch)
• 1 cup shredded cheddar cheese (sharp cheddar brings the flavor, but use what you love)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1/2 tsp salt (because bacon needs a little help)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 400°F. Trust me, a hot oven is key to crispy bacon.
2. Wash the new potatoes and pat them dry. Dry potatoes mean better bacon adhesion.
3. Toss the potatoes with olive oil, salt, and pepper. This little coat ensures every bite is flavorful.
4. Cut each bacon slice into thirds. You’ll wrap each potato with a piece, so size matters.
5. Wrap each potato with a bacon piece, securing it with a toothpick. Don’t skip the toothpick—it’s the secret to keeping the bacon in place.
6. Place the wrapped potatoes on a baking sheet. Give them space; crowded potatoes steam instead of crisp.
7. Bake for 25 minutes. Halfway through, flip them for even bacon crispiness.
8. Sprinkle shredded cheddar over each potato. Return to the oven for 5 minutes, just until the cheese melts.
9. Let them cool for a minute. Hot cheese is delicious but dangerous.

The first bite gives you the crunch of bacon, the melt of cheese, and the softness of potato. Serve them on a platter with a side of sour cream for dipping, and watch them disappear.

New Potatoes with Pesto and Cherry Tomatoes

Ready to whip up something fresh and vibrant for your table? This dish is a celebration of summer, combining tender new potatoes with the bold flavors of homemade pesto and sweet cherry tomatoes. It’s a side that steals the show every time.

Ingredients

• 1.5 lbs new potatoes (halved if large, because nobody likes a whole potato that’s too big to fork)
• 1/2 cup fresh basil leaves (packed, and yes, fresh makes all the difference)
• 1/4 cup extra virgin olive oil (my kitchen staple for everything)
• 1/4 cup grated Parmesan cheese (the real deal, please)
• 2 cloves garlic (because garlic is life)
• 1/4 cup pine nuts (toasted, for that irresistible crunch)
• 1 cup cherry tomatoes (halved, they’re like little bursts of joy)
• Salt to taste (I’m generous here, potatoes love salt)

Instructions

1. Preheat your oven to 400°F. This is the perfect temp for roasting potatoes to golden perfection.
2. Toss the new potatoes with 2 tbsp of olive oil and a generous pinch of salt on a baking sheet. Spread them out in a single layer for even cooking.
3. Roast for 25 minutes, then give them a stir. You’re looking for a golden color and a fork-tender texture.
4. While the potatoes roast, make the pesto. In a food processor, combine basil, remaining olive oil, Parmesan, garlic, and pine nuts. Blend until smooth. Tip: Scrape down the sides occasionally for a uniform texture.
5. Once the potatoes are done, let them cool for a minute, then toss with the pesto and cherry tomatoes. Tip: The residual heat will slightly soften the tomatoes, making them even sweeter.
6. Serve immediately. Tip: For an extra touch, sprinkle with additional Parmesan and a few whole basil leaves.

Crunchy, creamy, and bursting with flavor, this dish is a testament to how simple ingredients can create something extraordinary. Try it alongside grilled chicken or as part of a vegetarian feast—it’s versatile like that.

Lemon Pepper New Potatoes

Did you know that the simplest ingredients can create the most memorable dishes? These Lemon Pepper New Potatoes are a testament to that—crispy on the outside, tender on the inside, and bursting with flavor.

Ingredients

• 1.5 lbs new potatoes (halved if large, because nobody wants a whole potato that’s too big to bite)
• 3 tbsp extra virgin olive oil (my go-to for that rich, fruity flavor)
• 1 tbsp lemon zest (freshly grated, please—it makes all the difference)
• 1 tsp freshly ground black pepper (coarse grind for that perfect bite)
• 1 tsp sea salt (I swear by the flaky kind for texture)
• 2 tbsp fresh lemon juice (squeezed right before use to keep it bright)

Instructions

1. Preheat your oven to 425°F. A hot oven is key for getting those potatoes crispy.
2. Toss the potatoes with olive oil, lemon zest, black pepper, and sea salt in a large bowl. Make sure every piece is lovingly coated.
3. Spread them out on a baking sheet in a single layer. Crowding leads to steaming, not roasting.
4. Roast for 25 minutes, then give them a stir. This ensures even browning.
5. After another 10 minutes, drizzle with fresh lemon juice. The acidity brightens up the whole dish.
6. Roast for a final 5 minutes or until golden and crispy. Keep an eye out—they go from perfect to overdone quickly.

Velvety inside with a zesty, peppery crust, these potatoes are a dream. Try serving them alongside grilled chicken or tossing them into a salad for a hearty twist.

New Potatoes with Mushrooms and Thyme

Got a bunch of new potatoes and not sure what to do with them? This simple, earthy dish combines them with mushrooms and thyme for a side that’s as comforting as it is easy to make.

Ingredients

• 1.5 lbs new potatoes, halved (the smaller, the sweeter)
• 8 oz cremini mushrooms, sliced (baby bellas work great too)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp fresh thyme leaves (dried works in a pinch, but fresh is best)
• 1 tsp salt (I like sea salt for its crunch)
• 1/2 tsp black pepper (freshly ground, if you can)

Instructions

1. Preheat your oven to 400°F. A hot oven means crispy potatoes.
2. Toss the halved potatoes with 2 tbsp olive oil, salt, and pepper on a baking sheet. Spread them out; overcrowding steams them.
3. Roast for 20 minutes. This first roast gets them started.
4. While the potatoes roast, heat 1 tbsp olive oil in a skillet over medium heat. Add the mushrooms in a single layer; don’t stir for 2 minutes. This lets them brown.
5. After 2 minutes, stir the mushrooms and cook until they’re golden, about 5 more minutes.
6. Pull the potatoes from the oven, add the mushrooms and thyme, and toss everything together. Tip: The thyme’s oils release more when added late.
7. Roast another 10 minutes. The potatoes should be fork-tender and slightly crispy.

Buttery inside with a crispy edge, these potatoes are a dream. Try them topped with a fried egg for a hearty breakfast twist.

New Potatoes in Creamy Mustard Sauce

Kickstart your week with this comforting dish that’s as easy to make as it is delicious. You’ll love how the creamy mustard sauce coats the tender new potatoes, making every bite a little celebration.

Ingredients

• 1.5 lbs new potatoes, halved (I like to leave the skins on for extra texture and nutrients)
• 1 cup heavy cream (for that rich, velvety sauce we all crave)
• 2 tbsp whole grain mustard (adds a nice pop of flavor and texture)
• 1 tbsp unsalted butter (because everything’s better with butter)
• 1 small onion, finely chopped (yellow onions work great here for their sweetness)
• Salt and freshly ground black pepper (to season, but we’ll get specific in the steps)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for roasting the potatoes.
2. Toss the halved new potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Spread them out in a single layer for even roasting.
3. Roast the potatoes for 25 minutes, or until they’re golden and fork-tender. Tip: Give them a stir halfway through to ensure all sides get nicely browned.
4. While the potatoes roast, melt 1 tbsp butter in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
5. Stir in the whole grain mustard and heavy cream, bringing the mixture to a gentle simmer. Let it cook for 2-3 minutes to thicken slightly. Tip: Keep the heat medium-low to prevent the cream from separating.
6. Season the sauce with 1/4 tsp salt and a pinch of black pepper, adjusting to your liking. Tip: Taste as you go—mustard can vary in saltiness.
7. Once the potatoes are done, gently fold them into the creamy mustard sauce until evenly coated.

Creamy, tangy, and utterly satisfying, this dish is a testament to how simple ingredients can come together to create something special. Serve it alongside a crisp green salad or as a hearty side to grilled meats for a meal that feels both indulgent and balanced.

New Potatoes with Caramelized Onions

Back in the day, my grandma used to whip up this simple yet unforgettable side dish that always had everyone asking for seconds. It’s all about the sweet, slow-cooked onions paired with tender new potatoes—comfort food at its finest.

Ingredients

• 1.5 lbs new potatoes, halved (the smaller, the sweeter)
• 2 large yellow onions, thinly sliced (trust me, the thinner, the better for caramelizing)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp salt (I like sea salt for its subtle crunch)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1 tbsp butter (unsalted, because we control the salt here)

Instructions

1. Heat the olive oil in a large skillet over medium-low heat. Patience is key here—don’t rush the onions.
2. Add the sliced onions to the skillet, stirring occasionally. Cook for about 25 minutes until they’re golden and sweet, not burnt. Tip: If they’re browning too fast, lower the heat.
3. While the onions cook, boil the halved new potatoes in salted water for 10-12 minutes until just fork-tender. Drain well.
4. Push the caramelized onions to one side of the skillet. Add the butter to the empty side, letting it melt.
5. Toss in the drained potatoes, stirring gently to coat them in the butter and mix with the onions. Season with salt and pepper.
6. Cook together for another 5 minutes, allowing the flavors to meld. Tip: A final minute on high heat can add a nice crisp to the potatoes.

Mmm, the result? Creamy potatoes with a hint of sweetness from the onions, perfect alongside grilled meats or as a hearty breakfast hash base. Try topping with a fried egg for a next-level meal.

New Potatoes and Chorizo Skillet

Back to the basics with this hearty and flavorful dish that’s perfect for any meal of the day. You’ll love how the smoky chorizo pairs with the tender new potatoes, creating a skillet that’s both simple and satisfying.

Ingredients

• 1 lb new potatoes, halved (I like to keep the skins on for extra texture)
• 8 oz chorizo, sliced (go for the spicy kind if you’re feeling bold)
• 2 tbsp extra virgin olive oil (my go-to for its rich flavor)
• 1 small onion, diced (yellow onions work great here)
• 2 cloves garlic, minced (fresh is always best)
• 1/2 tsp smoked paprika (adds a nice depth)
• Salt and freshly ground black pepper (to your liking, but don’t skimp)
• Fresh parsley, chopped (for a bright finish)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the chorizo and cook until browned, about 5 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
3. Remove the chorizo with a slotted spoon and set aside, leaving the oil in the pan.
4. Add the potatoes to the same pan, cut side down, and cook undisturbed for 5 minutes to get a golden crust.
5. Stir in the onion and garlic, cooking until soft, about 3 minutes. Tip: Keep the heat medium to avoid burning the garlic.
6. Sprinkle with smoked paprika, salt, and pepper, then return the chorizo to the pan.
7. Cover and cook on low heat for 10 minutes, or until the potatoes are tender. Tip: Give it a gentle stir halfway through.
8. Garnish with fresh parsley before serving.

Perfectly crispy on the outside and fluffy inside, these potatoes soak up all the chorizo’s smoky goodness. Try topping with a fried egg for an extra hearty meal.

Conclusion

With 18 versatile and mouthwatering new potato recipes, there’s something for every occasion to delight your taste buds. We hope this roundup inspires your next meal. Don’t forget to try these recipes, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!