You're standing in the grocery store or at a farmer's market, staring at those tiny, thin-skinned nuggets. They look cute. They look easy. But then you get home and realize that a lot of what we’ve been told about them is just... wrong. If you’ve ever ended up with a pile of mush or a bowl of bland, watery spheres, you aren't alone. Honestly, knowing how do i cook new potatoes is more about what you don't do than what you do.
New potatoes aren't just "small potatoes." That’s a common mistake. They are literally immature potatoes—harvested before their sugars have fully converted into starch. This gives them that waxy, firm texture and a sweetness that older, dustier Russets can’t touch. Because they are so high in moisture, they don't behave like baking potatoes. You can't just treat them like a shrunken Idaho potato and expect magic.
The First Rule: Stop Peeling Them
Please, put the peeler away. The skin of a new potato is where the flavor lives, and it's so thin you can practically rub it off with your thumb. In fact, if you find yourself wondering how do i cook new potatoes while staring at a thick, brown peel, you might not even have new potatoes in your hand. You might just have "baby" potatoes, which are often just small versions of mature varieties.
True new potatoes—sometimes called "earlies" in the UK or parts of the US—have skins that are almost translucent. You just need to give them a gentle scrub. Use a soft brush or even just a clean dishcloth under cold running water. You want to get the dirt off without tearing that delicate paper-thin skin. If you peel them, you lose the structural integrity that keeps them from falling apart in the pot. Plus, the skin holds in the moisture, keeping the inside creamy rather than watery.
The "Cold Start" Secret
Most people boil water first. Don't do that. It's a mistake that leads to uneven cooking where the outside is falling apart while the middle is still crunchy and raw.
Start your potatoes in cold, heavily salted water. It should taste like the sea. As the water heats up, the potato heats up evenly from the outside in. This allows the heat to penetrate the center at the same rate the exterior is softening. If you drop a cold potato into boiling water, the thermal shock causes the outside to cook way too fast.
How much salt? More than you think. A good tablespoon for a medium pot. The potatoes won't absorb all of it, but they need that seasoning to penetrate the skin. You can also throw in a couple of smashed garlic cloves or a sprig of mint. Mint might sound weird, but it's a classic trick used by chefs like Gordon Ramsay to bring out the natural sweetness of the potato.
Timing is Everything (And It’s Not a Science)
You can't just set a timer for 15 minutes and walk away. Potatoes are organic; they vary in density and sugar content based on the soil they grew in.
Check them early. After about 10 or 12 minutes of simmering—not a rolling, violent boil, just a gentle bubble—poke one with a sharp knife. If the knife slides in and out with zero resistance, they’re done. If the potato clings to the knife, give it another two minutes.
Once they’re done, drain them immediately. Then—and this is the part most people skip—put them back in the hot pot. Let them sit on the turned-off burner for about 60 seconds. This lets the steam escape. You want the surface of the potato to be bone-dry before you add your fats. If they are wet, the butter will just slide off and pool at the bottom of the bowl. If they are dry and steamy, the butter will soak into that skin and create something incredible.
Roasting vs. Boiling: When to Choose
While boiling is the "standard" answer for how do i cook new potatoes, roasting is arguably better if you want texture. But you have to do it differently than a standard roast potato.
Since new potatoes have less starch, they won't get that super-thick, glass-like crunch that a Maris Piper or a Yukon Gold will. Instead, they get a "snap."
- Slice them in half to expose the flesh.
- Toss them in oil (olive oil is great, but duck fat is a game-changer).
- Place them cut-side down on a preheated baking sheet.
- Roast at 425°F (220°C).
By putting them cut-side down, you're essentially frying the face of the potato against the hot metal. This creates a golden-brown crust that contrasts beautifully with the waxy interior. It usually takes about 20 to 25 minutes. No flipping required until the very end.
The Butter Debate
Let's talk about fat. Butter is the traditional choice, and for good reason. But the type of butter matters. Since these potatoes are the stars of the show, this is the time to break out the high-fat European-style butter (like Kerrygold or Plugra).
If you're feeling fancy, make a "beurre noisette" or brown butter. Melt the butter in a pan until it starts to foam and turns the color of a hazelnut. It adds a nutty, toasted flavor that complements the earthiness of the potato.
Fresh herbs are non-negotiable. Chives are the standard, but dill is the secret weapon of Scandinavian cooking that more people need to adopt. Parsley adds freshness, but dill adds a complexity that makes people ask, "What is in this?"
Common Pitfalls to Avoid
- Overcrowding the pan: If you're roasting them and the potatoes are touching, they will steam instead of crisp. Give them space.
- Buying green potatoes: If the skin has a greenish tint, it’s been exposed to too much light and has developed solanine. It’ll taste bitter and can actually make you sick. Skip those.
- Storing them in the fridge: Cold temperatures turn the starches in potatoes into sugar too quickly, which ruins the texture of new potatoes. Keep them in a cool, dark cupboard in a paper bag.
- Using a microwave: Just don't. It turns the skins leathery and the insides gummy. You've gone to the trouble of buying fresh produce; give it the 15 minutes it deserves on the stove.
Beyond the Side Dish
New potatoes don't have to just sit next to a piece of salmon. They are a powerhouse in salads. Because they hold their shape so well, they are the only choice for a classic French potato salad.
Instead of a heavy mayo-based dressing, toss them while they are still warm in a vinaigrette of Dijon mustard, white wine vinegar, and shallots. The warm potato absorbs the vinegar, seasoning the vegetable all the way through. If you wait until they are cold to dress them, the dressing just sits on top.
Technical Nuance: The Starch Content
Food scientists often categorize potatoes into "waxy," "all-purpose," and "starchy." New potatoes are the definition of waxy. This means they have a high moisture content and a low starch content. Specifically, they have less amylopectin.
Why does this matter for you? It means they won't thicken a soup. If you try to mash them, you’ll likely end up with something resembling wallpaper paste. They are meant to be eaten whole, halved, or crushed—never whipped. If you want a "smashed" potato, boil them until tender, then use the bottom of a glass to flatten them slightly before pan-frying them. This gives you maximum surface area for crisping while keeping that creamy center.
Sourcing and Seasonality
Real new potatoes are a spring and early summer treat. In the US, look for them starting in April through June. In the UK, the Jersey Royal is the gold standard, protected by its own designation of origin. They are grown on steep coastal slopes and often fertilized with seaweed (wrack), which gives them a distinct salty, mineral edge.
If you can find "fingerlings," these often behave similarly to new potatoes and can be treated with the same cooking methods. The Russian Banana fingerling is a particular favorite for its buttery texture.
A Better Way to Steam
If you want to preserve every single bit of flavor, steaming is actually superior to boiling. When you boil, some of the potato’s sugars and minerals leach out into the water. When you steam, everything stays inside the skin.
Place a steamer basket over boiling water, toss in the potatoes, and cover tightly. It takes a bit longer—usually 15 to 20 minutes—but the flavor is more concentrated. This is the best method if you're planning to serve them with just a touch of sea salt and no heavy sauces.
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The Actionable Summary for Perfect New Potatoes
Forget the complicated recipes. Follow these specific steps for the most reliable results every time you're wondering how do i cook new potatoes:
- Step 1: Buy potatoes that are firm with skins that look like they might flake off. Avoid anything soft or sprouting.
- Step 2: Wash them gently. Do not peel. Keep them whole if they are similar in size; halve only the giant ones.
- Step 3: Put them in a pot with cold water and plenty of salt. Bring to a simmer.
- Step 4: Test with a knife after 12 minutes.
- Step 5: Drain and let them "steam dry" in the hot pot for a minute.
- Step 6: Toss with high-quality butter and fresh dill or chives while they are still steaming hot.
New potatoes are one of the few foods that genuinely taste like the season they grow in. They are earthy, sweet, and incredibly satisfying without being heavy. Once you stop over-complicating the process and start respecting the cold-start and the steam-dry method, you'll never go back to those bland, watery versions again. The difference is honestly night and day.