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Lemony-Herbed New Potatoes

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Spring is here and the new potatoes have arrived!  New potatoes are small, delicate, freshly harvested potatoes- hopefully with a little dirt still on their paper-thin skins.  New potatoes are best simply boiled and buttered, with a few savories tossed in to highlight their tenderness.  This super-simple side dish was a favorite of my mother’s and always a delightful way to enjoy the very first “signs of spring”.

New potatoes are pretty common in good-quality grocery stores.  You’ll know them by their small size and higher price tag.  Look for waxy varieties like those with red skins, Yukon golds, and purple potatoes.  Make sure they are firm and free of spots and “eyes” that might already be growing.

Lemony-Herbed New Potatoes

Start by rinsing the potatoes and filling a pot with cold water.  Add enough salt to the water to make it taste “salty”.  This is how the potatoes get seasoned, so don’t skip this step.  Gently boil the potatoes for about 15 minutes, or until they are just knife-tender.

While the potatoes are cooking, finely mince the garlic and parsley, and zest the lemon.  Add the garlic, parsley, butter, lemon juice, lemon zest and fresh black pepper to a corningware-type dish with a lid.  This is important because you are going to put the hot potatoes into the dish and toss with the lid on, coating all the potatoes with the wonderful sauce.

As soon as the potatoes are tender enough to gently run a knife through them, lift them out of the water, cut them in half and put them in the dish with the other ingredients.  They will be hot, so do it quickly and carefully.  After all the potatoes are in the dish, put the lid on and gently shake.  The hot potatoes will cook the garlic, soften the parley, and release the oils from the lemon zest.  The potatoes can actually sit for quite a while as you finish preparing dinner, they will stay hot and only get more flavorful!

This is an old family favorite of ours, I hope you enjoy a simple spring meal with those you love most.

PS- Potatoes are the “Dirty Dozen” list, so remember to buy organic!


Lemony-Herbed New Potatoes
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
  • 1½ - 2 pounds new potatoes or small waxed potatoes
  • 1 Tbs Kosher salt (about)
  • 2 cloves of garlic, finely minced
  • 2 Tbs of finely chopped parsley
  • 2 Tbs butter, cut into pieces
  • ½ tsp lemon zest
  • ½ tsp fresh lemon juice
  • Black pepper
  1. Rinse the potatoes and put in a pot, cover with fresh water.
  2. Add about a Tbs of Kosher salt, or enough to make the water taste "salty".
  3. Gently boil the potatoes until they are tender enough to gently run a knife through them, about 15 minutes.
  4. While the potatoes are cooking, put the remaining ingredients in a dish with a lid, that will be large enough to hold the potatoes as well.
  5. When the potatoes are done, drain, quickly slice in half, and put in the dish with the other ingredients and cover with the lid.
  6. Gently toss to coat the potatoes.
  7. Let potatoes sit covered until ready to serve.

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