Recipe for Fried New Garden Potatoes

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There are few things more delicious than Fried New Garden Potatoes cooked in a cast iron skillet until they are crunchy and dark golden brown. Smash them before serving for a trendy way to serve them–which is actually quite practical as it helps them to cool down before you bite into them.

New Garden Potatoes - Small Potatoes - Garden Produce

(Post modified on 6/26/23.)

When I was a girl, my mom liked to pick the first small potatoes from the garden and serve them to our family brown and crispy. It was a huge treat…and it still is today! If you don’t have access to new garden potatoes, you may purchase baby potatoes from the grocery store, which will work equally well.

I often buy baby potatoes at Aldi, but I’m sure you can find them at other grocery stores, or even Walmart.

Serving Fried Potatoes with Bierocks and Red Cabbage

One thing I want to point out about these new garden potatoes is that this dish is about the potatoes! There’s no fancy dressing up with spices or even onions or bell peppers. It’s about the potatoes. And they are so good. They don’t need anything but some oil for frying, and some salt and black pepper.

 

Baked vs Pan Fried

Optional - Bake the New Potatoes in Oven

If you’re looking for a more healthy version of this recipe, you might consider baking the new potatoes instead of pan frying them. I have done this before and they turn out quite good. Simply prepare the potatoes as instructed (boiling them is optional) and place them in a large bowl. Pour 1/4+ cup vegetable oil over them and season with salt and pepper. Stir to coat well.

Spread potatoes over a baking sheet covered in aluminum foil that has been coated with cooking spray. Bake in 425 degree oven (convection, if you have that option) for 20-25 minutes, turning once or twice, until sides are nicely browned.

 

More Potato Recipes

 

Ingredients for Fried New Garden Potatoes

(See the full recipe at the bottom of this post.)

  • new small potatoes (or baby potatoes)
  • vegetable oil
  • kosher salt
  • freshly ground black pepper

 

Instructions for this Recipe

Gather the ingredients so that you have everything close at hand. Clean and wash the skins of new garden potatoes.

Drain the Boiled Potatoes

Place in a medium saucepan and cover with water. Bring to a boil, and cook covered, with lid slightly ajar for 10-12 minutes until potatoes are starting to get tender. Drain completely of water.

Slice New Garden Potatoes in Half

Slice in half or quarter, depending on their size.

If you want to “smash” the potatoes, you may opt to leave the potatoes whole, which allows for better smashing.

Fry the Boiled Potatoes in a Hot Skillet with Oil

Heat a large skillet with vegetable oil. Place drained potatoes in oil and fry on all sides until brown and crispy. This may take 20-25 minutes.

My mom will often deep fry the halved potatoes for a really crunchy texture. This is also an option for you, although you would not be able to “smash” them, which requires a skillet for best practice. 

Smash Potatoes with a Potato Masher

If desired, you may smash the potatoes about halfway through frying with a spatula or potato masher. Continue frying, turning as needed until browned on all sides.

Season Fried Potatoes with Salt and Black Pepper

Season with kosher salt and freshly ground black pepper. Serve hot with Fresh Garden Creamed Peas and Goulash, or your favorite steak such as T-Bones or Pan-Seared Ribeye Steak with Garlic Butter.

This recipe will serve 4-6 people.

See more Recipes for Fresh Garden Produce Here. Browse Side Dishes Here. View Potato Recipes Here.

 

Recipe for Fried New Garden Potatoes

Fried New Garden Potatoes

There are few things more delicious than Fried New Garden Potatoes cooked in a cast iron skillet until they are crunchy and dark golden brown. Smash them for a trendy way to serve.
Prep Time 13 minutes
Cook Time 37 minutes
Total Time 50 minutes
Serving Size 6

Ingredients

Instructions

  • Gather the ingredients so that you have everything close at hand.
  • Clean and wash the skins of new garden potatoes.
  • Place in a medium saucepan and cover with water. Bring to a boil, and cook covered, with lid slightly ajar for 10-12 minutes until potatoes are starting to get tender. Drain completely of water.
  • Allow potatoes to cool slightly. Slice in half or quarter, depending on their size.
    If you want to "smash" the potatoes, you may opt to leave the potatoes whole, which allows for better smashing.
  • Heat a large skillet (cast iron works well) with vegetable oil. Place drained potatoes in hot oil and fry on all sides until brown and crispy. This may take 20-25 minutes.
  • At this point, you may smash them with a spatula or potato masher, if desired.
  • Season with kosher salt and freshly ground black pepper. Serve hot. Serves 4-6.

Notes

BAKED VERSION: To bake the new potatoes, simply prepare the potatoes as instructed and place the sliced potatoes in a large bowl. Pour 1/4+ cup vegetable oil over them and season with salt and pepper. Stir to coat well.
Spread potatoes over a baking sheet covered in aluminum foil that has been coated with cooking spray. Bake in 425 degree oven (convection, if you have that option) for 20-25 minutes, turning once or twice, until sides are nicely browned.
Calories: 117kcal | Carbohydrates: 27g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 397mg | Potassium: 639mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 30mg | Calcium: 19mg | Iron: 1mg

 

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