New potatoes are a different tater

By Olivia Fowler

For the Courier

For a few short weeks in late May and June we have access to new potatoes. These are potatoes just rolled from the dirt with skins so thin they easily wash away when cleaned.

They have a unique flavor. And though there are hundreds of ways to cook potatoes, sometimes simplest is best. My favorite is to just have them cooked in water that’s been salted and eaten with a little melted butter.

But variety is the spice of life, so this week a few other options are available. Enjoy.


Dill Potatoes

  • 8 medium red potatoes, cubed
  • 3 tbsp. melted butter,
  • 1 tbsp. chopped fresh dill
  • 2 tsp. minced garlic
  • 1/4 tsp. salt

Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.

In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.


Oven Roasted New Potatoes

  • 2 tbsp. olive oil
  • 2 tbsp. finely minced garlic
  • 2 tbsp. fresh minced chives
  • Salt and pepper
  • 16 large new potatoes, scrubbed and chunked

Preheat the oven to 350 degrees F.

Spray a glass baking dish with cooking spray. Place the olive oil, garlic, chives and salt and pepper, to taste, in a large re-sealable plastic bag. Add the potatoes, seal and toss to coat evenly. Pour into the prepared baking dish. Roast the potatoes for about 30 to 40 minutes until crisp on the outside and tender on the inside.

New Potatoes and Green Beans

  • 12 small red potatoes
  • 3 lbs. fresh green beans
  • 1/4 lb. salt pork, sliced (Can reduce by half)
  • 1/4 c. bacon grease (Can reduce by half)
  • 2 c. chicken broth, plus more if needed
  • 1 onion, sliced thin
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. garlic powder

Remove the ends from the beans. Snap the beans into pieces, wash and drain

Meanwhile, in a large cast iron Dutch oven, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the broth and seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.

While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth, if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes. Adjust seasoning and serve.

Baby New Potatoes in Parmesan Sauce

Cover potatoes with water, bring to a boil, lower heat, cover and simmer until tender, about eight minutes. Drain and cover to keep warm. In a pot over medium high heat, melt butter, whisk in flour, then milk, stirring constantly until thick.

Season sauce with salt, black pepper and nutmeg. Stir in cheese. Pour sauce over potatoes and stir to coat. Serve.