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Tender, creamy and versatile, new potatoes are smaller and more delicate than their maincrop counterparts, with a soft texture and buttery flavour that needs very little to shine.\u00a0<\/span><\/p>\n Their earlier harvest (typically from June to July) gives new potatoes<\/span> a lovely gentle sweetness.<\/span> This makes them particularly well suited to salads, where they pair beautifully with tangy dressings and crisp leaves.\u00a0<\/span><\/p>\n New potatoes come in many varieties. The much-loved Jersey Royal leads the way, with its unique nutty, earthy flavour, while Charlotte, Vivaldi and other salad varieties are also popular choices. However you serve them, new potatoes are a true celebration of summer cooking.<\/span><\/p>\n <\/p>\n For best results, new potatoes should be stored in a cool, dark, well-ventilated place \u2013 but not for too long. Aim to use them within a few days of purchase (or harvest) to stop them spoiling, and don\u2019t wash them until you\u2019re ready to cook: the dirt protects them from bruising and quick deterioration.<\/span><\/p>\n There\u2019s no need to peel these precious spuds: gently scrub to keep the skins intact, then rinse in cold water to remove any dirt.<\/span><\/p>\n New potatoes are delicious simply boiled in a large saucepan of salted water for 13 to 15 minutes, until fork tender. They\u2019re also perfect for roasting: simply halve or quarter them depending on their size, then toss with a generous glug of olive oil and a sprinkling of salt. Roast at 220\u00b0C fan for 25 to 30 minutes, or until crispy and golden.<\/span><\/p>\n Since new potatoes hold their shape incredibly well, they\u2019re the perfect addition to stews, curries and salads, as neither simmering nor tossing with other ingredients will impact their texture.<\/span><\/p>\n <\/p>\n New potatoes have a lot to offer \u2013 this seasonal favourite is a great source of potassium. And if you keep the paper-thin skin you can easily pack in some extra fibre as well.<\/span><\/p>\n <\/p>\n Soft, buttery and delicate, new potatoes are a real treat. Discover some of our favourite recipes to celebrate them.<\/span><\/p>\n Lemon Roast Trout with Creamy Potato Salad, Charred Asparagus & Pickled Cucumber<\/b><\/a><\/p>\n Creamy potato salad is a classic for a reason. Ours stars tender new potatoes and a yoghurt dressing infused with punchy mustard and crunchy spring onions. It pairs beautifully with flaky roast trout, charred asparagus and zingy pickled cucumber.\u00a0<\/span><\/p>\n <\/p>\n Balsamic Glazed Denver Steak with Herby Crushed Potatoes & Olive Salad<\/b><\/a>\u00a0\u00a0<\/span><\/p>\n Golden new potatoes are first parboiled, then lightly crushed with the back of a fork, tossed in a flavour-packed herb oil and roasted until perfectly crispy. They truly shine next to a tender Denver steak, glazed in sweet balsamic, and a peppery rocket salad, studded with plump olives.\u00a0<\/span><\/p>\n <\/p>\n Wild Crab Ni\u00e7oise Salad with Roast Potatoes, Tenderstem Broccoli & Gooey Egg<\/b><\/a><\/p>\n In this twist on the classic French salad, creamy new potatoes are roasted with nutty Tenderstem broccoli in the oven until crispy. Dish them up with sweet tomatoes, delicate white crab meat and a perfectly gooey egg.<\/span><\/p>\n <\/p>\n Chimichurri Hake with Crispy Ancho Potatoes & Olive Salad<\/b><\/a><\/p>\n Buttery new potatoes are the perfect vessel for fiery ancho spice. Here you\u2019ll roast them to perfection and dish up alongside fragrant chimichurri hake and a leafy rocket salad, studded with juicy olives, to balance the flavours.\u00a0<\/span><\/p>\n <\/p>\n Chicken Milanese with Lemon Pesto Potatoes & Rocket Tomato Salad<\/b><\/a><\/p>\n Hasselback new potatoes, coated in creamy pesto and crunchy almonds, team up with golden baked chicken Milanese for a delicious weeknight treat. A refreshing side salad, starring leafy rocket and juicy tomatoes, brings the perfect lift. Garnish with a lemon wedge for squeezing over and you’re ready to dig in.<\/span><\/p>\n <\/p>\nHow to store and cook new potatoes\u00a0<\/b><\/h2>\n
The good-for-you part<\/b><\/h2>\n
Our favourite new potato recipes<\/b><\/h2>\n
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