new potatoes

This spring lamb recipe is one of our favourite show-stoppers. The richness of the boulangère potatoes works wonders with the anchovy buttered lamb. Perfect for an easy weekend slow cook

Roast anchovy butter lamb with boulangere new potatoes

potatoes 750 grams, skin on, thinly sliced

onions 3, thinly sliced

garlic 5 cloves, thinly sliced

thyme 1/2 a bunch, leaves picked

chicken stock 500 milliliters

butter 125 grams,

anchovy 8,

lamb shoulder around 1.25kg

Veggies needn't feel left out at barbecues with these Indian-spiced kebabs

Tikka skewers

tbsp tikka paste

tub yogurt

tsp cumin seeds

fresh root ginger

bag small new potatoes

paneer cheese,

red onions

red peppers

mango chutney

mint leaves, leaves picked

bag salad leaves

chapatis

Soak 12 wooden skewers in water for 30 mins (this helps to stop them burning). In a large bowl, mix together the tikka paste with half of the yogurt, the cumin, ginger and seasoning. Boil the potatoes in a pan of boiling salted water for 7 mins, then drain well and tip into the tikka mixture with the paneer. Gently mix into the marinade, then chill for at least 2 hrs to take on flavour.

To assemble the kebabs, alternately thread the marinated potatoes and paneer onto the skewers with the onions and peppers, then cover on a tray until you are ready to barbecue.

Heat the barbecue or a grill. Mix the mango chutney into the remaining yogurt, and the mint leaves into the salad leaves. Barbecue or grill the kebabs for 10-15 mins, turning, until the veg are charred and softened. With a few minutes to go, add the chapattis to the barbecue in batches to warm through. Serve the kebabs with the minty salad, cooling mango yogurt and chapattis, and let everyone assemble their own wraps.

Slightly salty, creamy and fresh, this is my pimped-up version of an old-school potato salad

Smoked trout and Jersey Royal salad

800 g Jersey Royals or other new potatoes scrubbed

crème fraîche

lemon

onion

parsley leaves

capers

punnet salad cress

sea salt

black pepper

300 g lightly smoked trout

A super simple dish that makes the most of spring produce.

Asparagus, New Potatoes and Vegan Wild Garlic Pesto

wild garlic- stems included!

pine nuts (you can also use cashew nuts, pumpkin

Tbs nutritional yeast

Maldon (to

2-3 Tbs Olive oil

asparagus (roughly 1 bunch or 10 stems)

salt

500 g new potatoes (Scrubbed but with skin on!)

Make sure you wash, then wash again the wild garlic as there will be gritty bits,  and no one wants gritty pesto

Shove everything in a food processer and blitz.

Stop every now and then and scrape down the sides of the processer

Blitz until smooth- taste for salt

Transfer to a glass jar &amp; add a bit of olive oil over the top

For the Wild Garlic Pesto

Cover with water and gently bring to the boil. Simmer until soft.

For the New Potatoes

Snap the woody ends off the asparagus spears.

Steam the asparagus over boiling water for 5-10 minutes (depending on how thick the spears are) You want them tender and bright green.

For the asparagus

Cut the steamed potatoes into slices and arrange on a plate.

Drizzle the potatoes with the wild garlic pesto

Carefully arrange the asparagus spears over the top of the potatoes

Drizzle over more pesto, and sprinkle with salt to taste.

To assemble the dish

Get creative with the classic potato salad – this one has a lovely fresh tang

New potato salad with shallots, parsley & vinaigrette

potatoes

Dijon mustard

white wine vinegar

extra virgin olive oil

shallots

parsley

Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe

Classic potato salad

small new potato

shallots, finely chopped

tbsp small capers (optional)

tbsp cornichons, finely chopped (optional)

mayonnaise,

olive oil

tbsp white wine vinegar

parsley leaves, roughly chopped

Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.

Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

With this easy-to-follow recipe your kids can treat you to breakfast... get printing off copies now

Omelette wedges

spring onions

rashers smoked bacon

tbsp sunflower oil

eggs

tsp English mustard (ready-made rather than powder)

mature cheddar

tomatoes

Finely chop the spring onions and set aside. Thickly slice the potatoes (there is no need to peel them first), then boil in a pan of lightly salted water for 10 mins until just tender. Drain.

Meanwhile snip the bacon into pieces with scissors. Heat a frying pan with 1 tsp oil, then stir-fry the bacon until it turns pink. Add the spring onions to the pan, stir briefly for a couple of secs to slightly soften, then tip the bacon and onion into a bowl. Wash and dry the frying pan.

Break the eggs into a bowl, then whisk with the mustard and a little salt and pepper. Make sure you don’t get any shell into the mix. If you are worried you might, you can break the eggs into a cup, one at a time, before adding to the bowl – or ask an adult to break them for you.

Grate the cheese and add half to the egg mixture with the cooked bacon, onions and potatoes. Gently stir to mix everything. Heat 2 tbsp oil in the pan; when it is hot, pour in the mixture, then stir a couple of times as it sets on the base of the pan to start it cooking.

Turn on the grill so it has time to heat up. Leave the omelette to cook, undisturbed, over a low heat for about 6 mins. Meanwhile, cut the tomatoes into wedges, scatter over the omelette and sprinkle with the grated cheese.

When the omelette seems set on the base, but is still a little eggy on top, put the frying pan under the grill to cook the last of the egg mixture and melt the cheese. Cool for 5 mins, then turn out of the pan. Cut into wedges and serve with ketchup, toast, tea and orange juice for a delicious family breakfast.

This delicious salad is thrown together in minutes to make a fresh, seasonal dish that’s stylish enough for entertaining

Hot-smoked salmon salad with a chilli lemon dressing

new potato

pack asparagus tips

bag mixed salad leaves

parsley and mint, leaves

radish

salmon

lemon juice

tsp wholegrain mustard

red chillies

Boil potatoes in salted water for 10 mins until tender, adding the asparagus tips for the final 2 mins of cooking. Drain and allow to cool. Whisk together the salad dressing ingredients. then season to taste.

In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes. Add two-thirds of the dressing, thoroughly mix through the salad, then spread the salad over a large platter. Break the hot-smoked salmon into large chunks, then scatter over the top along with the spring onions. Finish by pouring remaining dressing over the top.

An incredibly easy and quick recipe using tender baby potatoes, in a creamy garlic and herb coating. Delicious served warm and great for outdoor eating too!

Garlic Baby Potatoes

lb baby new potatoes

Tablespoon parsley, tarragon, dill or other herb

Tablespoon minced garlic

Tablespoon Olive Oil

- 3 Tablespoons Mayonnaise or cream cheese

Lemon

Salt

Prepare the potatoes by giving them a rinse....

Prepare the potatoes by giving them a rinse. Leave the skin on.

In a small cup, add the olive oil...

In a small cup, add the olive oil and minced garlic, and place in the microwave for 30 seconds. Stir, and return for another 30 seconds. Set aside.

Boil the potatoes in water until tender. Check...

Boil the potatoes in water until tender. Check by poking a knife through to see if they are soft. It should take 10 - 15 minutes to cook. Then drain, leaving the potatoes in the pan.

To the pan, add the olive oil garlic,...

To the pan, add the olive oil garlic, lemon juice, mayonnaise, herbs and salt and pepper to taste. Shake the pan or stir to combine everything then serve in a bowl or plate.

You could also very lightly crush the potatoes...

You could also very lightly crush the potatoes with the back of a fork before serving. This is also delicious!

Briam is a Greek slow-cooked roast vegetable dish. No need to fry, no need to stir and you can use any vegetable you have in the fridge. It's also vegan and gluten-free! Serve it as a side or main course.

Cornish briam (roasted vegetable traybake)

150 milliliters/¼ pint extra virgin rapeseed oil

400 grams/14 ounces carrots, sliced lengthways

courgettes (about 400 grams/14 ounces), sliced lengthways

onion,

5-6 garlic cloves, sliced

300 grams/10½oz Tenderstem broccoli

parsley,

thyme, leaves picked

200 milliliters/⅓ pint passata

salt and black pepper

A great low-calorie meal for two, that's rich in omega-3, vitamin C and fibre, packed with spring flavours

Hot smoked salmon with new potatoes & watercress

red onion

tbsp white wine or rice wine vinegar

baby new potatoes

buttermilk

½ tbsp low-fat mayonnaise

tbsp horseradish

fine green beans

sweet red apple

watercress

In a large bowl, toss the onion with half the white wine vinegar and some salt. Set aside.

Boil the potatoes in a pan of salted water until tender. Drain well and put back in the pan to steam-dry for a few mins. Tip into the bowl with the onion and gently toss together so that the potatoes absorb the vinegar. Season and leave to cool.&nbsp;

In a small bowl, mix together the buttermilk, mayonnaise, remaining vinegar and the horseradish. Add some salt and fresh ground pepper, and mix well. Toss the potatoes in the mixture.

Boil the beans for 1 min in salted water, drain, rinse in cold water and dry. Divide the potatoes between two plates and top with the apple slices, beans, salmon and a large handful of watercress.

Get all the elements of this beautiful lunch dish prepared in advance, then just assemble when you're ready to serve

Hot-smoked salmon, double cress & potato salad platter

green bean

quail eggs

packs hot-smoked salmon

avocados

chicory

pot mustard cress,

mustard

honey

tbsp cider vinegar

To make the dressing, whisk all the ingredients together in a bowl with some seasoning or place them in a screwcap jar and shake well. Can be made up to 2 days in advance. Cook the potatoes in plenty of boiling water for 10 mins until just tender. Drain, cool slightly, then slice.

While the potatoes are cooking, blanch the green beans in plenty of boiling water for 4 mins until cooked but still with a slight crunch, drain, refresh in iced water to stop them cooking further, then drain again. Cook the quail’s eggs for 3 mins. Drain, place under cold water, then peel and halve. Flake the salmon into large chunks into a bowl and slice the spring onions. All these jobs can be done in advance. Just before serving, halve, peel and slice the avocados.

This is a layered salad rather than a tossed salad, so start by scattering the watercress and chicory over a platter. Scatter different handfuls at a time of all the other ingredients (but not the mustard cress) so that they are evenly distributed. Drizzle over two-thirds of the dressing, then strew over the mustard cress. Serve with the remaining dressing on the side.

This anytime summer salad will be on the table in just 30 minutes

Chorizo & soft-boiled egg salad

bag baby new potato

chorizo ring, sliced

garlic

tbsp sherry vinegar

Cook the potatoes in a large pan of boiling salted water for 12 mins, adding the eggs after 6 mins, and the beans for the final 2 mins. Drain everything and cool the eggs under cold running water.

Meanwhile fry chorizo slices for 1-2 mins, until beginning to crisp. Remove from the pan with a slotted spoon and set aside, leaving the oil from the chorizo in the pan. Add the garlic to the pan and cook gently for 1 min.

Remove the pan from the heat, stir in the vinegar and parsley, then toss with the potatoes, beans, chorizo and seasoning. Shell the eggs, cut into quarters and add to the salad.

For an herb-infused delight, try cooking new potatoes in parchment. It's easier than it sounds. You pile a couple of pounds of potatoes onto a large round of baking parchment along with garlic, herbs and olive oil. Fold the parchment into a parcel and consign it to the oven for 45 minutes. When you open the package, steam-roasted new potatoes beckon. Indulge.

New Potatoes Baked in Parchment

pepper

rosemary

thyme

sage

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.

Of all the places my mom, who lives in Dallas, has traveled for work, her favorite will always be London — the cobblestone streets, the limitless sights, the walkability and, most important, the pubs. She spent a lot of time in pubs on early '90s London business trips, and the only vegetarian dish was very often a baked potato. This is where she discovered the ingenuity of filling a soft, steamy potato with all kinds of tasty toppings that absorb nicely into the starchy flesh. In this recipe, she subs out the big potato for smaller, thin-skinned ones (for a prettier presentation), and the bacon bits, chives and packaged cheese for spicier, brighter toppings: chiles, chaat masala, onions and ginger. This dish takes almost no time to put together once the potatoes are baked, but looks very impressive as an appetizer or a small side. Tip: Cut the ginger, onion and chiles while the potatoes bake, so everything is ready for assembly.

Top 40 new potatoes recipes from across the web

The most viewed new potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roast anchovy butter lamb with boul...

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Garlic Baby Potatoes

Cornish briam (roasted vegetable tr...

Hot smoked salmon with new potatoes...

Hot-smoked salmon, double cress & p...

Chorizo & soft-boiled egg salad

New Potatoes Baked in Parchment

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The most viewed new potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine