Easy, Crispy New Potatoes

Easy, Crispy New Potatoes

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Elaine Douglas


One of the delights of the bounty of vegetables in the summer is the new baby potatoes at the farmer's markets. They are so tasty that they don't need a lot of seasoning or sauces to enhance them.
I have not given amounts in the "recipe" because this is an easy method for cooking the lovely little potatoes. Just use a pan that is of a suitable size for the amount you are cooking. It is all done in one pan.
If you want to "smash" them, and brown them for a few minutes, they will get even more crispy.


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5 Min
20 Min
Stove Top


How to Make Easy, Crispy New Potatoes


  1. Put the potatoes In a pan large enough to hold the little potatoes (not too big) add water to about 1/2 inch (1 cm) up the potato. Bring to a boil quickly. Add salt as desired.
  2. Add 1 - 2 tablespoon of butter.
  3. Reduce heat to simmer, cover pan and boil potatoes for 5 minutes. Remove cover and allow water to evaporate as it continues to boil.
  4. When water has evaporated the butter will start to sizzle and crisp the potatoes. Watch carefully and turn potatoes as they brown. Add more butter if needed.
  5. Test for doneness with a skewer. Serve as is or "squash" them and allow them to crisp a bit more. May add chopped dill, if desired.

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About Easy, Crispy New Potatoes

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Canadian
Dietary Needs: Vegetarian Gluten-Free
Other Tag: Quick & Easy
Hashtags: #easy #crispy #tasty

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