Back to New Potatoes

Print Options


Card Sizes

New Potatoes Recipe

New Potatoes Recipe

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. YIELD:12 servings


  • 4 pound small red potatoes
  • 1/2 cup butter or margarine
  • 1/2 cup minced fresh parsley


  • 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.

Nutritional Facts

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

Reviews for New Potatoes

Sort By :

Average Rating
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."

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!"

Reviewed Mar. 19, 2010

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

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."

Loading Image