New Potatoes are hot but also good cold – new crop at the Wednesday market


New potatoes are freshly harvested young, or small, potatoes. They have paper-thin skins and lots of moisture inside, and they tend to be sweeter than older potatoes (in much the same way that freshly picked corn is so much sweeter than cobs that have been sitting around for a few days). New potatoes are pure perfection in potato salads or simply boiled with a bit of butter and a few chopped herbs.

New potatoes are classically served simply boiled and buttered. Rinse any dirt off the new potatoes’ skins and put them in a large pot. Cover new potatoes with cool water and bring everything to a boil. Add enough salt to make the water taste a bit salty (this is how the potatoes get seasoned, so don’t be stingy!) and cook, gently boiling, until the potatoes are fully tender, 10 to 15 minutes. Drain the potatoes, shaking off as much water as possible. Transfer the potatoes to a serving dish and top with pats of butter. Gently toss to melt the butter and coat the new potatoes simultaneously. Sprinkle with chopped parsley or other green herbs, if you like.

Their high moisture content helps new potatoes keep their shape when they’re cooked, making them ideal for potato salads .

While not a traditional preparation, new potatoes can also be roasted. Because of their slightly waxy texture and tendency to keep their shape, new potatoes don’t make great mashed potatoes, but you can use them to make Smashed Potatoes.


  • 12 whole New Potatoes (or Other Small Round Potatoes)
  • 3 Tablespoons Olive Oil
  • Kosher Salt To Taste
  • Black Pepper To Taste
  • Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Armstrong Valley Farm and Hector’s Honey have new crop potatoes at the Wednesday market.

Wednesday June 12th market vendors.

Welcome Penny Royal FarmĀ  farmstead goat and sheep’s milk cheeses.

Hectors Honey

Armstrong Valley Farm

Farm Sinclair

Parsons HomeGrown

EGB Farms

Dreamcatcher Ranch

The Patch

Sebastopol Berry Farm

Min-Hee Hill Garden

Bohemian Wellbeing Farm

Mi Fiesta

Full Circle Bakery

Gaga Cafe

Waterhorse Ridge

Comfort Zone

The Garden Wild

Willow Designs

Beach House Candles

Live A lot Foods

Vicki Kemp

Green Grocer

Penang Kitchen

And this week Local Spicery and Edgeworks Knife sharpening