Recipe Page: Boston New Potatoes

Duration: 35 minutes

Fluffy, tasty, and super simple.

Bring a large pot of salted water to a boil. Add the new potatoes and cook until tender, about 15-20 minutes. Drain the potatoes in a colander.
In a large skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
Add the drained potatoes to the skillet and toss to coat in the butter and garlic. Cook for an additional 5 minutes, stirring occasionally.
Season with salt and pepper to taste, and garnish with chopped parsley before serving.

Duration: 50 minutes

A tasty amalgam of fluffy potatoes, rich cheese and fragrant herbs.

Preheat the oven to 400°F (200°C).
Bring a large pot of salted water to a boil. Add the new potatoes and cook until just tender, about 10-15 minutes. Drain the potatoes in a colander.
Toss the drained potatoes with olive oil, salt, and pepper.
Spread the potatoes on a baking sheet lined with parchment paper and roast in the preheated oven for 20-25 minutes, or until golden brown and crispy.
Remove the potatoes from the oven and sprinkle with grated Parmesan cheese, chopped chives, and dill. Toss to combine and serve immediately.

Duration: 50 minutes

A tasty lemon and herb combo drizzled over fluffy new potatoes.

Preheat the oven to 400°F (200°C).
Bring a large pot of salted water to a boil. Add the new potatoes and cook until just tender, about 10-15 minutes. Drain the potatoes in a colander.
In a large bowl, toss the drained potatoes with olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper.
Spread the potatoes on a baking sheet lined with parchment paper and roast in the preheated oven for 20-25 minutes, or until golden brown and crispy.
Remove the potatoes from the oven and toss with chopped parsley and rosemary. Serve immediately.