The best new potato recipes in 7 delicious variations. Try them all!

You can never go wrong with potatoes as a side dish.

You can prepare them in different ways.

We have prepared for you 7 excellent recipes for new potatoes as you have never known them.

Is it roasted with herbs, cooked in Greek style or do you prefer spinach and capers?

Either way, you’ll make a big show with them!

Potatoes with garlic and parmesan in a cream sauce

Enjoy this simple yet absolutely luxurious side dish that goes well with roast meat of any kind.


  • 700 g of new potatoes, cleaned
  • 2 and 1/2 teaspoons of salt
  • 1/4 cup butter
  • 4 cloves of garlic, chopped
  • 2 tablespoons plain flour
  • 1 cup chicken broth
  • 1/2 cup 12% cream
  • 1/4 cup grated Parmesan
  • 1/8 teaspoon cayenne pepper
  • fresh chopped parsley
  • salt and fresh black pepper to taste


  1. Add the potatoes to the pot and cover with 2 liters of cold water.
  2. Stir in the salt.
  3. Bring to a boil over high heat.
  4. Once the water starts to boil, reduce the heat and cook the potatoes, uncovered, for 13-15 minutes or until tender.
  5. Do not overcook or they will fall apart.
  6. Drain immediately and set aside.
  7. While the potatoes are cooking, prepare the cream sauce.
  8. In a large skillet, melt the butter over medium heat.
  9. Add the garlic and sauté, stirring often, until fragrant, about 30 seconds.
  10. Stir in the flour and cook until light golden, about a minute.
  11. Gradually whisk in the chicken stock and cook until slightly thickened, whisking constantly.
  12. Stir in the cream, cayenne, and Parmesan.
  13. Season with salt and pepper, to taste.
  14. Allow the mixture to thicken.
  15. If it is too thick, add more milk as needed.
  16. Mix the boiled potatoes with the cream sauce.
  17. Garnish with fresh chopped parsley before serving.
Garlic-cheese cream sauce with potatoes and fresh herbs in a pan.

Spring new potato salad

A fresh and healthy salad made of asparagus, new potatoes, sweet peas, radishes, pickled spring onions, topped with a homemade mustard dressing, is perfect as an excellent side dish with meat, for example, or you can serve it as a healthy dinner.


  • 900 g of new potatoes
  • 450 g of asparagus
  • 110 g of green beans or sweet peas
  • 4 small to medium radishes, thinly sliced

For the pickled spring onions:

  • 3 spring onions (about 170 g)
  • 1/4 cup white wine vinegar
  • 1/4 cup water
  • 1 tablespoon of salt
  • 1 and 1/2 teaspoons of sugar

For the mustard dressing:

  • 1/4 cup olive oil
  • 2 tablespoons of coarse mustard
  • 2 teaspoons smooth Dijon mustard
  • 2 tablespoons of white wine vinegar
  • salt and freshly ground black pepper to taste


  1. Put the potatoes in a pot and cover them with water.
  2. Bring to a boil and cook for about 15 minutes, or until the tip of a knife pierces the potato easily.
  3. Drain the potatoes and let them cool until they are almost at room temperature.
  4. Meanwhile, pickle the spring onions.
  5. In the bottom of a small bowl with a lid, whisk together the vinegar, water, salt, and sugar until the salt and sugar dissolve.
  6. Finely chop the onion and the lighter green parts and submerge them in the vinegar mixture.
  7. Cover and refrigerate until ready to use (ideally at least an hour, preferably overnight).
  8. Save the unused green parts of the onion.
  9. Fill a saucepan with salted water and bring to a boil.
  10. Prepare a large bowl of ice and water.
  11. Cut the tough ends off the asparagus.
  12. Once the water is boiling, add the asparagus.
  13. A minute later, add sugar snap peas or green beans.
  14. Two minutes later, pour the two together, then place in an ice bath until cold.
  15. Drain the vegetables and spread them on a tea towel to absorb the excess water.
  16. Chop the asparagus and sugar snap peas into 1/2 inch pieces and place in a large bowl.
  17. Cut the potatoes into medium-sized pieces and add them to the bowl.
  18. Cut the radishes into the thinnest slices possible.
  19. If they are particularly large, you can first quarter them lengthwise.
  20. Thinly slice some of the reserved green part of the scallions (it is not necessary to use all of them as the onion flavor may overpower the other flavors) and add to the bowl.
  21. When you’re ready to serve the salad, whip up the dressing ingredients an hour or two in advance and add them to the vegetables to taste.
  22. Stir in as much of the pickled spring onions as you like, reserving the rest for another use.
  23. Season with salt and freshly ground black pepper to taste.
  24. Enjoy it!
Fresh and healthy salad of asparagus, potatoes, sweet peas, radishes, pickled spring onions, topped with homemade mustard dressing, served in a bowl with a wooden spoon next to it.

Also try our recipes for fresh salads with fresh spring vegetables !

Smashed Baked Potatoes with Cheddar

An unconventional recipe for new potatoes that are first boiled and then mashed before baking in the oven. This will give you something like mashed potatoes with beautifully crispy edges. A great versatile side dish that goes well with almost any dish!


  • 12 small new potatoes
  • 3 tablespoons of olive oil
  • salt and pepper
  • fresh rosemary
  • cheddar cheese


  1. Bring a pot of salted water to a boil.
  2. Add the potatoes and cook until soft.
  3. Preheat the oven to 230 degrees Celsius and line a tray with baking paper.
  4. Drizzle the baking paper liberally with olive oil.
  5. Place the cooked potatoes on a baking sheet, leaving enough space between each potato.
  6. Using a potato masher, gently press each potato until it is slightly mashed, turn the masher 90 degrees and mash again.
  7. Brush the top of each mashed potato with additional olive oil.
  8. Sprinkle the potatoes with salt, pepper and chopped fresh rosemary.
  9. Bake for 20-25 minutes until golden.
  10. Remove and add cheddar as desired.
Oven baked potatoes with cheese on a baking sheet lined with baking paper.

New potatoes with spinach and capers

This Scandinavian side dish combines potatoes with baby spinach and capers to create a real taste orgasm! It goes perfectly with baked fish, for example.


  • 1 kg of new potatoes, halved lengthwise
  • 30 g of butter
  • 2 tablespoons of olive oil
  • 2 onions, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 tablespoons capers, rinsed and drained
  • 300 g of baby spinach
  • ½ lemon, squeezed, plus extra wedges for serving


  1. Cook the potatoes for 10 minutes or until tender, then drain.
  2. Meanwhile, heat the butter and oil in a pan, add the onion and fry for 5 minutes or until softened.
  3. Add the garlic and capers and fry for another minute.
  4. Next, add the potatoes and mash them lightly with the back of a fork.
  5. Add spinach and stir until wilted.
  6. Drizzle with lemon juice, season and serve.
A bowl of potatoes, baby spinach and capers.

Potato salad with shallot-parsley dressing

There is beauty in simplicity and this is exactly what the following recipe confirms. Potatoes tossed with a vinegar, mustard, shallot and parsley dressing are easy and yet so good! Serve them as a fresh side dish or as a light dinner.


  • 1 kg of new potatoes, peeled
  • 1 teaspoon Dijon mustard
  • 2 tablespoons of white wine vinegar
  • 6 tablespoons of extra virgin olive oil
  • 3 small shallots, very finely chopped
  • 1 handful fresh parsley, roughly chopped


  1. Boil the potatoes in salted water until soft.
  2. Drain and let cool slightly.
  3. Whisk the mustard with the vinegar and slowly pour in the olive oil.
  4. Add the chopped shallots and parsley and season well with sea salt and freshly ground black pepper.
  5. Cut the boiled potatoes in half and garnish with shallot-parsley dressing.
Potatoes tossed with vinegar, mustard, shallot and parsley dressing served on a plate.

We also have other recipes for simple and healthy dressings that will bring your salads to perfection!

Greek style boiled potatoes

Enjoy potatoes with an amazing Mediterranean taste, which are the perfect side dish for a family dinner. Feta, garlic, lemon and fresh herbs take new potatoes to a whole new level!


  • 900 g of new potatoes, cut in half
  • 2 teaspoons of salt
  • 1/2 cup crumbled feta cheese
  • 1-2 cloves of garlic, chopped
  • 1 lemon, zest and juice
  • 2 tablespoons of olive oil


  1. Place the potatoes in a large pot and add cold water to cover the potatoes by about an inch.
  2. Bring to a boil over medium-high heat, add 2 teaspoons salt, reduce heat, and simmer until the potatoes are tender, about 5 to 8 minutes, depending on their size.
  3. Meanwhile, combine feta, garlic, parsley, lemon zest, 2 tablespoons lemon juice, and olive oil in a large bowl.
  4. Drain the potatoes and add to the bowl.
  5. Stir, season and serve.
Potatoes with feta, garlic, lemon and fresh herbs on a plate.

Baked potatoes with parmesan cheese and fresh herbs

An easy side dish that will please absolutely everyone. The new potatoes in this recipe are golden and crispy on the outside and soft on the inside. So let’s prepare them together!


  • 700 g of new potatoes, washed, dried and cut in half
  • 2 tablespoons of olive oil
  • 2 small cloves of minced garlic
  • pepper and salt to taste
  • 1 to 2 tablespoons fresh herbs, finely chopped (eg parsley and thyme)
  • 1 to 2 tablespoons of finely grated Parmesan cheese


  1. Preheat the oven to 220 degrees Celsius.
  2. Wash, dry and cut the new potatoes in half.
  3. Toss the potatoes with 2 tablespoons of olive oil, garlic, ground pepper and salt.
  4. Add the potatoes to a large roasting pan.
  5. Bake the potatoes in the oven for 35 to 40 minutes.
  6. While the potatoes are roasting, chop the herbs and grate the parmesan cheese.
  7. When the potatoes are done, toss them with the finely chopped herbs and parmesan cheese.
  8. Serve immediately.
Baked potatoes with cheese and herbs on an oval plate.

We have other recipes for baked potatoes from the oven for you. A favorite delicacy in 9 ways!

New potatoes have a higher water content , so they are not suitable for frying fries, potato chips and other potato side dishes. Due to the lower starch content , it is not even suitable for mashed potatoes, which cannot be whipped well when used.

The same applies to potato doughs, which are thin from new potatoes , require more flour and are then stiffer than we would like. That’s why we still use stored potatoes for variously prepared potato side dishes or separate potato dishes.

However, you don’t have to be afraid to make excellent potato salads with new potatoes.

And how did you like our recipes for new potatoes? Write to us in the comments!

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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