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New Potatoes

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. Among 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


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


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

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  • greatwithoutgluten
    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
    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
    Mar 19, 2010

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

  • whedonfreak
    Sep 14, 2009

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