Best 10 Crusty New Potatoes Recipes

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Enter a world of culinary delight with our curated selection of crusty new potato recipes designed to tantalize your taste buds! Discover an array of flavors, textures, and aromas that will transform your kitchen into a symphony of culinary wonders. Whether you prefer a golden, crispy exterior with a fluffy interior, or a delightful combination of herbs, spices, and fresh ingredients, we have the perfect recipe for you. Get ready to embark on a journey of culinary exploration and transform your new potatoes into a feast fit for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY ROASTED POTATOES



Crispy Roasted Potatoes image

As a kid growing up, I always loved these slightly spicy, yet crispy, roasted potatoes. If only I had known then how easy they were to make!

Provided by Lindsay W

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h5m

Yield 5

Number Of Ingredients 6

2 ½ pounds red potatoes, cubed
3 tablespoons olive oil
½ teaspoon onion powder
½ teaspoon garlic salt
¼ teaspoon ground black pepper
¼ pinch paprika

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan.
  • Place potatoes into a large bowl.
  • Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.
  • Bake in the preheated oven for 45 minutes. Stir. Continue to bake until potatoes are crispy brown and tender, 10 to 20 minutes.

Nutrition Facts : Calories 232.1 calories, Carbohydrate 36.5 g, Fat 8.4 g, Fiber 3.9 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 195.2 mg, Sugar 2.4 g

CRUNCHY NEW POTATOES



Crunchy new potatoes image

Jazz up potatoes for no-fuss entertaining

Provided by Mary Cadogan

Categories     Dinner, Lunch, Side dish

Time 30m

Number Of Ingredients 3

12-16 small-medium new potatoes , unpeeled
2 tbsp olive oil
1 tsp paprika

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 10 mins, then drain well. Arrange on a baking sheet, then crush each one lightly with a potato masher. Drizzle with olive oil and sprinkle with paprika, sea salt and freshly ground black pepper. Bake for 20 mins until crispy.

Nutrition Facts : Calories 137 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium

CRISPIEST EVER POTATOES



Crispiest Ever Potatoes image

Somewhere between oven-roasted potatoes and crispy hash, these little creamer potatoes are boiled in water with baking soda before being smashed. The alkaline in the baking soda helps the skins crisp up quickly. Smashing increases their surface area and contact with the pan. The result is the crunchiest-ever crust.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 7

1 1/2 pounds small creamer potatoes
1 tablespoon baking soda
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
5 cloves garlic, skins on, smashed
Leaves from 5 sprigs fresh thyme
Leaves from 1 sprig fresh rosemary

Steps:

  • Preheat the oven to 450 degrees F.
  • Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
  • Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
  • Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.

CRUSTY NEW POTATOES



Crusty New Potatoes image

From Hall's Potato Harvest Cookbook. Tender inside and nice and crusty outside. They suggest serving them with chicken breasts or steak. I suggest making a bunch of them !

Provided by PrimQuilter

Categories     Potato

Time 55m

Yield 2 serving(s)

Number Of Ingredients 4

8 small red new potatoes
1/4 cup butter
1/2 teaspoon lawrys season salt
1 cup crushed corn flakes

Steps:

  • Preheat oven to 400 degrees.
  • Boil unpeeled potatoes until tender when pierced with a fork, approximately 20 minutes.
  • Drain and peel.
  • Melt butter and add seasoning salt.
  • Roll each potato in seasoned butter, then in crushed cornflakes.
  • Place in glass baking dish.
  • Bake 25 minutes.

Nutrition Facts : Calories 777.6, Fat 23.7, SaturatedFat 14.8, Cholesterol 61, Sodium 344.6, Carbohydrate 131, Fiber 15.3, Sugar 6.8, Protein 14.9

FRIED NEW POTATOES



Fried New Potatoes image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Extra-virgin olive oil, for the potatoes
2 pounds baby Yukon potatoes
Kosher salt and freshly cracked black pepper
4 cloves garlic, sliced
Flakey salt, for serving
Chopped fresh dill, for serving
1 lemon, for serving

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • Place a heavy-bottomed Dutch oven over direct heat. Add a drizzle of olive oil along with the potatoes. Season with salt and pepper and add the garlic. Cook, stirring occasionally, until golden brown on all sides, 5 to 7 minutes. Add enough water to cover the potatoes halfway, close the grill and steam until the potatoes are cooked through and the water has evaporated, 10 to 12 minutes.
  • Lightly smash the potatoes with a potato masher and drizzle with more olive oil. Cook until the potatoes are crispy on the bottom, about 5 minutes. Serve sprinkled with flakey salt and dill and a squeeze of lemon.
  • (Alternatively, you can cook the potatoes over medium-high heat on a stovetop.)

CRISPY NEW POTATO BAKE



Crispy new potato bake image

A crisp and juicy rustic side dish, peppered with tangy olives and capers

Provided by Jane Hornby

Categories     Dinner, Lunch, Side dish

Time 1h10m

Number Of Ingredients 7

1kg Jersey Royal potatoes
handful small capers
2 handfuls stoned black olives
1 tbsp thyme leaves
small bunch rosemary , broken into sprigs
6 tbsp extra-virgin olive oil
1 tbsp white wine vinegar

Steps:

  • Heat oven to 240C/220C fan/gas 9. Boil the potatoes until the softer side of cooked, about 12 mins. Drain, slice in half, then tip into a bowl. Tip the capers, olives and herbs on top of the potatoes, then add most of the oil and a little seasoning. Stir together, lightly crushing the potatoes.
  • Line a medium Swiss roll-type tin with baking parchment, leaving some hanging over the sides. Tip the potatoes into the tin and flatten down. Mix the vinegar and remaining oil, drizzle over the potatoes, then bake for 40 mins until golden.

Nutrition Facts : Calories 355 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium

ROASTED NEW POTATOES



Roasted New Potatoes image

This simple recipe is anything but plain. The flavors of garlic and herbs combine to add extra zip to tender new potatoes. This side dish goes hand in hand with the delicate taste of fish. --Ann Berg, Chesapeake, VA

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 4 servings.

Number Of Ingredients 7

1-1/2 pounds new potatoes, quartered
2 tablespoons olive oil
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

  • In a large resealable plastic bag, combine all ingredients; shake to coat. Pour into an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 450° for 35 minutes or until potatoes are tender.

Nutrition Facts : Calories 186 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.

CRISPY ROASTED NEW POTATOES



Crispy Roasted New Potatoes image

This recipe is from an old Southern Living magazine. I've made this recipe dozens of times and always get loads of compliments on the dish. It's simple and delicious.

Provided by ajandjj2000

Categories     Potluck

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

16 small new potatoes or 2 lbs new potatoes, quartered
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shredded Italian cheese blend
1/4 cup chopped fresh basil
2 garlic cloves (pressed)
3 green onions, chopped

Steps:

  • Toss together first 4 ingredients.
  • Arrange potatoes in an alumimum foil lined 15*10 inch jellyroll pan.
  • Bake at 400 for 25 minutes.
  • Stir together cheese and next 3 ingredients; mound evenly onto potatoes, and bake 20 more minutes.

EXTRA-CRISPY PARMESAN-CRUSTED ROASTED POTATOES



Extra-Crispy Parmesan-Crusted Roasted Potatoes image

These potatoes combine the fluffy interior and crispy exterior of the best roasted potatoes with the crunchy cheese crust of Detroit-style pizza. The initial boil with aromatics adds herbal flavor to the potatoes, without the potential of burned herbs in the final roast, while baking soda in the water helps soften the surface of the potato, releasing starch. This starch combines with Parmesan and melted butter to form a flavorful slurry that crisps up and coats each potato chunk in a cheesy shell.

Provided by J. Kenji López-Alt

Categories     dinner, vegetables

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

3 pounds russet potatoes, peeled and cut into 1 1/2- to 2-inch chunks
1/2 teaspoon baking soda
2 tablespoons kosher salt, or 1 tablespoon table salt
4 dried bay leaves, preferably Turkish
1 tablespoon whole black peppercorns
6 whole garlic cloves, peeled and lightly crushed
3 to 4 thyme or rosemary sprigs, or a mix
3 tablespoons unsalted butter, melted
2 ounces finely grated Parmesan (about 1 cup)
Kosher salt and freshly ground black pepper

Steps:

  • Adjust oven rack to center position and heat to 425 degrees, or 400 degrees if using convection. (Convection is recommended, if available.) Combine potato chunks, 2 quarts water, baking soda and salt in a large saucepan.
  • Cut a 10-by-10-inch square out of cheesecloth and place bay leaves, peppercorns, garlic cloves and herb sprigs in the center. Gather up the corners of the cloth into a pouch, and tie off with butcher's twine. Add bundle to the pot with potatoes, and set over high heat. Bring to a boil, and cook until you can poke a knife into a larger chunk of potato without any resistance, about 10 minutes after the water comes to a boil.
  • Drain potatoes in a colander and discard aromatic bundle. Line a 13-by-18-inch rimmed aluminum baking sheet with parchment paper.
  • Transfer potatoes to a large bowl. Add melted butter and Parmesan. Season lightly with salt and pepper. Toss and fold with a rubber spatula until Parmesan, butter and starch form a slurry over the surface of the potatoes, about 30 seconds. Transfer potatoes to the prepared baking sheet and spread out so they are mostly separated from one another. (At this point, they can be allowed to cool, then transferred to a sealed container and stored in the refrigerator until ready to roast.)
  • Transfer baking sheet to oven and roast potatoes until pale golden brown and sizzling on the bottom, about 20 minutes. Flip potatoes using a thin metal spatula and continue roasting until crisp and blond-gold on most sides, about 15 to 20 minutes longer. (Check frequently toward the end, and don't allow the potatoes to cook beyond a deep gold, or they will turn bitter.)
  • Remove potatoes from oven and allow to cool for 5 minutes on the pan before transferring to a serving platter.

CRUSTY NEW POTATOES



Crusty New Potatoes image

Number Of Ingredients 4

8 small new potatoes , preferably red
6 ounces Mid America Farms Butter, 3 (1-pound) boxes
Lawry's or other seasoning salt
1 1/2 ounces crushed Kellogg's Cornflake Crumbs, 1 (21-ounce) box

Steps:

  • Preheat oven to 400°. Boil unpeeled potatoes (in salted water, if desired) until tender when pierced with a fork (about 20 minutes); drain and peel. Melt butter and add seasoning salt. Roll each potato in seasoned butter, then in crushed cornflakes; place in glass baking dish. Repeat with each potato. Bake potatoes 25 minutes.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Select the right potatoes: Choose small, waxy potatoes like Yukon Gold or Red Bliss, as they hold their shape well during roasting.
  • Parboil the potatoes: This step is crucial for achieving a crispy exterior while keeping the insides fluffy. Parboiling helps the potatoes cook evenly and absorb less oil during roasting.
  • Use a cast iron skillet: A cast iron skillet provides even heat distribution and helps create a beautiful golden-brown crust on the potatoes.
  • Don't overcrowd the skillet: Roast the potatoes in a single layer to ensure they cook evenly and get crispy all around.
  • Season generously: Don't be shy with the seasonings! A combination of salt, pepper, garlic powder, and paprika is a classic choice, but you can also experiment with other herbs and spices.
  • Roast at a high temperature: A high oven temperature (425°F or 220°C) is essential for achieving crispy potatoes. The high heat helps the potatoes brown and caramelize.
  • Toss the potatoes during roasting: To ensure even cooking and browning, gently toss the potatoes halfway through the roasting time.
  • Serve immediately: Crusty new potatoes are best enjoyed hot and crispy. Serve them as a side dish with your favorite main course or as a snack on their own.

Conclusion:

Making crispy new potatoes is a simple yet delicious cooking technique that elevates this humble vegetable to a flavorful and satisfying dish. By following these tips, you can easily achieve perfectly roasted potatoes with a crispy exterior and fluffy interior. Experiment with different seasonings and herbs to create a variety of flavors that will complement your meals. Whether you're serving them as a side dish or enjoying them as a snack, crispy new potatoes are sure to be a hit with everyone at the table.

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