Best Baked New Potatoes Recipes

SALT-BAKED NEW POTATOES WITH PINK-PEPPERCORN BUTTER

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.

OVEN-BAKED NEW POTATOES

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.

TWICE-BAKED NEW POTATOES

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.

TWICE-BAKED NEW POTATOES

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.

BAKED NEW POTATOES

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.

NEW POTATOES BAKED IN PARCHMENT

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.

PAPUA NEW GUINEA BAKED SWEET POTATOES

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.

SPICY BAKED NEW POTATOES

Steps:

• Preheat oven to 450 degrees F.
• Boil quartered potatoes for 15 minutes.
• Allow to cool slightly.
• Place the potatoes in a large zip-lock bag.
• Add the oil, Mrs. Dash Southwest Chipotle Seasoning Blend and kosher salt (if using).
• Shake until all the potatoes are coated.
• Place on a baking sheet and bake for 20-25 minutes or until tender and nicely browned.

BAKED NEW POTATOES WITH WILTED WILD GARLIC

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the potatoes in 1 tbsp of the oil and plenty of sea salt, tip into a baking tray and and bake for 45 mins-1 hr, tossing occasionally, until golden and cooked through.
• Remove from the oven and transfer to a large bowl. While still hot, toss through the remaining ingredients until the wild garlic or watercress has wilted. Leave to cool slightly before serving.

BAKED SNAPPER WITH HARISSA, NEW POTATOES, AND SPRING ONIONS

Steps:

• Place an oven rack in upper third of oven; preheat to 425°F. Combine oil and harissa in a small bowl; adjust flavor with more harissa if needed (spiciness and flavor vary from brand to brand).
• Toss onions and potatoes with half of harissa mixture in a large baking dish; season with salt and pepper, then add 1/4 cup water. Roast, tossing once, until potatoes are fork-tender, 20-25 minutes. Meanwhile, score skin side of fillets about 1/4" deep; season with salt and pepper. Rub remaining harissa mixture all over fish, getting into the score marks.
• Remove onions and potatoes from oven and heat broiler. Place fish skin side up on top of vegetables and broil until onions and potatoes are tender and fish is cooked through and starting to brown on top, 8-10 minutes.
• Serve fish and vegetables with lemon wedges for squeezing over.

BAKED SNAPPER WITH HARISSA, NEW POTATOES, AND SPRING ONIONS

Steps:

• Place an oven rack in upper third of oven; preheat to 425°. Combine oil and harissa in a small bowl; adjust flavor with more harissa if needed (spiciness and flavor vary from brand to brand). Toss onions and potatoes with half of harissa mixture in a large baking dish; season with salt and pepper, then add ¼ cup water. Roast, tossing once, until potatoes are fork-tender, 20–25 minutes. Meanwhile, score skin side of fillets about ¼" deep; season with salt and pepper. Rub remaining harissa mixture all over fish, getting into the score marks. Remove onions and potatoes from oven and heat broiler. Place fish skin side up on top of vegetables and broil until onions and potatoes are tender and fish is cooked through and starting to brown on top, 8–10 minutes. Serve fish and vegetables with lemon wedges for squeezing over.

TWICE-BAKED NEW POTATOES

Steps:

• Pierce potatoes; rub skins with oil. Place in a baking pan and bake, uncovered, at 400 degrees for 50 minutes or until tender. Allow potatoes to cool to touch. In a mixing bowl, combine the Monterrey Jack cheese, sour cream, cream cheese, onions, basil, garlic, salt and pepper.
• Cut potatoes in half; carefully scooping out pulp, leaving a thin shell. Add pulp to the cheese mixture and mash; stir in bacon. Stuff the potato shells and broil for 7-8 minutes or until heated through.

TWICE BAKED NEW POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Pierce potatoes and rub skins with oil. Place in a shallow baking pan in a single layer. Bake uncovered for 50 minutes or until tender. Allow to cool.
• In a mixing bowl, combine Monterey jack, sour cream, cream cheese, onions, basil, garlic, salt, and pepper and mix well. When the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the pulp, leaving a thin shell. Add pulp to the cheese mixture and mash. Stir in half of the cooked, crumbled bacon. Stuff potato shells.
• In a separate bowl add the crushed pretzels, the remaining bacon, and the melted butter. Mix well. Top each potato with the pretzel topping.
• Place in a baking dish or on a cookie sheet and bake for 10 to 15 minutes, or until heated through. These can also be frozen and then baked at a later date. Be sure to thaw before baking.

PAPUA NEW GUINEA BAKED SWEET POTATOES

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.