New Potatoes Recipe
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New Potatoes Recipe

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THERE WERE no refrigerators or freezers when I grew up, so we were eager to taste those first fresh vegetables from the garden - especially when served with our favorite Sunday dinner. Amidst the pork chops, fresh asparagus and rhubarb pie, these new potatoes, showered with freshly picked parsley, were a standout. -Marilyn Kutzli, Preston, Iowa
TOTAL TIME: Prep: 15 min. Cook: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Cook: 40 min.
MAKES: 12 servings


  • 4 pound small red potatoes
  • 1/2 cup butter, cubed
  • 1/2 cup minced fresh parsley

Nutritional Facts

3/4 cup: 177 calories, 8g fat (5g saturated fat), 20mg cholesterol, 88mg sodium, 24g carbohydrate (2g sugars, 3g fiber), 3g protein.


  1. Cook potatoes in boiling salted water for 20-30 minutes or until tender; drain. Cool for 5 minutes. Remove skins. In a large skillet over medium heat, cook and stir the potatoes in butter until lightly browned, about 20 minutes. Stir in parsley. Yield: 12 servings.
Originally published as Parsley Potatoes in Reminisce March/April 1996, p47

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greatwithoutgluten User ID: 6330173 16252
Reviewed Jun. 30, 2014

"I love these potatoes. I do not always remove the potato skins. These are delicious and simple. This side dish goes well with so many different dishes! I also add fresh garlic for extra flavor depending on the meal."

fondant_123 User ID: 6776802 39552
Reviewed Oct. 6, 2012

"These potatoes were GREAT! They were messy to remove the skins, but well worth it! I just made them for dinner and their very delicious!"

vt_pure_angel User ID: 4785804 42217
Reviewed Mar. 19, 2010

"Great recipe as written! Taste alot like potato pancakes which we also like."

whedonfreak User ID: 1472506 39551
Reviewed Sep. 14, 2009

"Removing the skins was a messy pain, but once done, the potatoes were so delicious! I'll definitely make this again."

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