Best 7 Baked New Potatoes Recipes

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Baked new potatoes are a simple but delicious dish that can be enjoyed as a side dish or a main course. They are easy to make and can be cooked in a variety of ways. Whether you prefer them crispy on the outside and fluffy on the inside, or soft and tender all the way through, there is a perfect baked new potato recipe for you. With just a few basic ingredients and a little time, you can create a delicious and satisfying meal that the whole family will love.

Here are our top 7 tried and tested recipes!

TWICE-BAKED NEW POTATOES



Twice-Baked New Potatoes image

I've used these rich potatoes as both an appetizer and a side dish. Guests seem to enjoy the distinctive taste of Monterey Jack cheese and basil. These satisfying mouthfuls are perfect for a late-afternoon or evening get-together when something a little heartier is needed. - Susan Herbert, Aurora, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield about 2 dozen.

Number Of Ingredients 11

1-1/2 pound small red potatoes
2 to 3 tablespoons canola oil
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
3 ounces cream cheese, softened
1/3 cup finely chopped green onions
1 teaspoon dried basil
1 garlic clove, minced
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/2 pound sliced bacon, cooked and crumbled

Steps:

  • Pierce potatoes; rub skins with oil. Place in a baking pan. Bake, uncovered, at 400° for 50 minutes or until tender. Cool. , In a large bowl, combine the Monterey Jack cheese, sour cream, cream cheese, onions, basil, garlic, salt and pepper. Cut potatoes in half; carefully scoop out pulp, leaving thin shells. Add pulp to the cheese mixture and mash; stir in bacon. Spoon or pipe into potato shells. , Place on a baking sheet. Broil 4-6 in. from the heat for 7-8 minutes or until heated through.

Nutrition Facts : Calories 178 calories, Fat 12g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 278mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

OVEN-BAKED NEW POTATOES



Oven-Baked New Potatoes image

These are very easy, and very versatile. I have two cans listed, if you want to make a smaller recipe then use 1 29 oz. can for an 8x8 pan.

Provided by Bradshaw Brood

Categories     Potato

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 3

2 (29 ounce) cans whole new potatoes (you can also use sliced)
1/2 cup butter
salt & pepper

Steps:

  • Preheat oven to 350 degrees.
  • After your oven has preheated put your stick of butter in a 13x9 pan, and place it in the oven to melt.
  • If you have the whole potatoes then slice your potatoes while you are melting your butter.
  • After your butter has melted pull your pan out and carefully add your potatoes
  • Gently stir potatoes around to coat potatoes with butter.
  • Add salt and pepper to taste. You can add any kind of spices you want.
  • Bake for 30-35 minute till golden brown.

SALT-BAKED NEW POTATOES WITH PINK-PEPPERCORN BUTTER



Salt-Baked New Potatoes With Pink-Peppercorn Butter image

This way of cooking recently harvested new potatoes, by burying them in a plaster of damp salt and baking them, is a triple pleasure: effortless, tasty and very fun. The salt crust seasons the potatoes perfectly, just as it would if you'd boiled or steamed them in salted water, but the airtight seal concentrates their special flavor and texture. They come out dense, waxy and almost creamy. Bring the pan of cooked potatoes to the table right from the oven as is, so everyone can puzzle over the curious-looking white crust, and then delight over the discovery of the piping hot little beauties revealed inside once the surface is cracked. Dig them out and swoop through the butter before popping into your mouth, their skins so paper-thin they snap when you bite into them. Their appeal is irresistible.

Provided by Gabrielle Hamilton

Categories     dinner, vegetables, side dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 7

2 pounds small, yellow-fleshed waxy potatoes (it's fine if skins are red or purple or yellow)
2 pounds kosher salt
2 tablespoons fresh rosemary needles, stripped from their branch
2 tablespoons pink peppercorns
1 tablespoon pink peppercorns
1 or 2 soft, velvety branches of rosemary (versus the very stiff, broom-bristle kind)
4 ounces salted Irish butter, tempered at room temperature until cool and waxy

Steps:

  • Heat the oven to 400 degrees. Wash the potatoes.
  • In a large bowl, mix the salt, rosemary needles, peppercorns and 1 cup water together with your hands, crushing the peppercorns a little between your fingers and bruising the rosemary needles to release their sticky oil, making a moist, fragrant and pink-and-green speckled sand. (You might have to add a few splashes of water if the mixture needs more moisture to feel like wet sand.)
  • Transfer a little less than half this salt mixture into the bottom of a wide, shallow, heavy ovenproof skillet or casserole to make a salt bed about 1/2-inch thick.
  • Nestle the potatoes into the sand, close to one another but not quite touching, if possible.
  • Pack the rest of the salt mixture over the nestled potatoes, and rub and brush and smooth it with your hands until you have tightly encased the potatoes in a little salt sarcophagus. The rounded tops of the potatoes will just show as bumps under the salt cast.
  • Bake the potatoes for 30 to 40 minutes, until a cake tester easily pierces the potatoes and tests warm on your chin or the back of your hand. The salt casing will dry and harden like clay - and smell delicious while baking.
  • While the potatoes roast, prepare the compound butter: Grind the peppercorns in a mortar and pestle with the whole branches of rosemary to create an oily, coarse powder. Remove the bruised rosemary sprigs, shaking off any clinging pink peppercorns, and discard. (You just want to extract the oily flavor from the rosemary, not the needles themselves.) In a small bowl, mash the oily peppercorn powder with the salted butter using a fork until well blended.
  • To serve, rap the salt-packed potatoes forcefully on a sturdy surface that can handle it, to crack the salt crust from the force. A few solid raps will loosen the potatoes inside. If the cast needs a little more help, use a regular dinner knife like a spade to just pop open the salt crust along its fault lines. The potatoes are easily plucked from the dry salt. Set out with the compound butter in a small bowl on the side.

BAKED NEW POTATOES



Baked New Potatoes image

Basic new potatoes are baked with fresh rosemary in this simple side dish from Glamour magazine's "100 Recipes Every Woman Should Know" cookbook. Pair with classic meat dishes, like roasted Engagement Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 5

1 pound medium red bliss potatoes
1/2 tablespoon olive oil
2 tablespoons sea salt
Freshly ground pepper
Leaves from 2 sprigs fresh rosemary

Steps:

  • Preheat oven to 425 degrees.
  • Place potatoes in a large saucepan; add enough water to cover potatoes by 2 inches. Place saucepan over medium-high heat and bring to a boil. Cook potatoes until almost tender when pierced with the tines of a fork, about 20 minutes.
  • Drain potatoes; cut in half and evenly spread on a rimmed baking sheet. Drizzle with olive oil and season with salt, pepper, and rosemary; toss to combine. Transfer to oven and roast until golden and tender, about 25 minutes. Serve.

TWICE-BAKED NEW POTATOES



Twice-Baked New Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 8

12 new potatoes
2 tablespoons olive oil
1 1/2 cups grated Monterey Jack cheese
4 ounces cream cheese, softened
1/2 cup sour cream
1 tablespoon finely minced fresh chives
1 clove garlic, pressed
Salt and pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Drizzle the potatoes with the olive oil and toss them to coat. Roast until the potatoes are tender and the skin is slightly crisp, 20 to 25 minutes.
  • Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact.
  • To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mash until the mixture is totally smooth. Give it a taste and add more salt if necessary.
  • Scoop the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. When you're ready, bake the potatoes in the oven until golden brown on top.

NEW POTATOES BAKED IN PARCHMENT



New Potatoes Baked in Parchment image

For an herb-infused delight, try cooking new potatoes in parchment. It's easier than it sounds. You pile a couple of pounds of potatoes onto a large round of baking parchment along with garlic, herbs and olive oil. Fold the parchment into a parcel and consign it to the oven for 45 minutes. When you open the package, steam-roasted new potatoes beckon. Indulge.

Provided by David Tanis

Categories     weekday, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

2 pounds small new potatoes, each 1 1/2 to 2 inches in diameter
1/4 cup olive oil
Salt
pepper
1 rosemary sprig
A few thyme sprigs
A few sage sprigs
1 head of garlic, cloves separated but not peeled
3 tablespoons chopped flat-leaf parsley

Steps:

  • Heat the oven to 400 degrees. Wash the potatoes in warm water to remove dirt or sand, then drain and blot. Put them in large mixing bowl. Add the olive oil, a generous amount of salt and pepper, the rosemary, thyme, sage and garlic cloves, and mix to coat.
  • Arrange potatoes on an 18-inch round of baking parchment. Fold the parchment over to make a half moon, then fold and crimp the rounded edge to make a package, tucking in the end. It is O.K. if the package is not completely airtight. Place it on a baking sheet and bake for 45 minutes. Parchment will puff and brown as the potatoes roast within.
  • Remove potatoes from oven and let rest 10 minutes. Open the package and sprinkle with parsley. Serve directly from the parchment, with a large spoon for the delicious oily juices.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 12 grams, Carbohydrate 46 grams, Fat 14 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 606 milligrams, Sugar 2 grams

PAPUA NEW GUINEA BAKED SWEET POTATOES



Papua New Guinea Baked Sweet Potatoes image

a lovely variation! submitted for ZWT7. this starts with cooked sweet potatoes. you can microwave, bake or boil them. this is not included in the cooking time.

Provided by Elmotoo

Categories     Yam/Sweet Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 cups cooked sweet potatoes, mashed
3 tablespoons butter
3 tablespoons finely sliced onions
3 eggs
1/2 teaspoon ground cinnamon
1 tablespoon milk
salt and pepper (to taste)

Steps:

  • After mashing the cooked sweet potato, mix in the butter, onion, milk, cinnamon, salt and pepper to taste.
  • Separate the egg whites from the yolks.
  • Beat them separately. Fold the egg yolks into the mashed potato followed by the egg whites.
  • Place mixture in a greased baking dish.
  • Brush the top with butter and bake in the oven with the dish placed in a pan of water for 30 to 35 minutes at 325°F.

Tips:

  • Choose the right potatoes: Look for small, round potatoes with thin skins, such as baby potatoes or new potatoes.
  • Wash the potatoes thoroughly: Scrub the potatoes with a vegetable brush to remove any dirt or debris.
  • Toss the potatoes in oil and seasonings: This will help them to crisp up in the oven.
  • Preheat the oven to the correct temperature: The potatoes will cook more evenly if the oven is preheated to the correct temperature.
  • Roast the potatoes for the correct amount of time: The cooking time will vary depending on the size of the potatoes and the temperature of the oven.
  • Serve the potatoes immediately: Roasted potatoes are best served hot out of the oven.

Conclusion:

Roasted new potatoes are a delicious and versatile side dish that can be served with a variety of main courses. They are also a healthy and affordable option. With a little planning and preparation, you can easily make roasted new potatoes at home. So next time you are looking for a quick and easy side dish, give roasted new potatoes a try.

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