Fried New Garden Potatoes
This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate I earn from qualifying purchases.
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.
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.
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. If you want potato recipes that are more complicated, check out my Baked Parmesan Fries or Pan Fried Country Potatoes.
Ingredients for Fried New Garden Potatoes
See full recipe in its entirety 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. 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.
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.
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.
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 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.
See more Recipes for Fresh Garden Produce Here. Browse Side Dishes Here. View Potato Recipes Here.
Fried New Garden Potatoes
- 2 pounds new small potatoes Baby Potatoes
- 1/3 cup vegetable oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Gather the ingredients so that you have everything close at hand.
- Clean and wash the skins of new garden potatoes. 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.
- 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.
- 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.
2 thoughts on “Fried New Garden Potatoes”
New baby potatoes are delicious, and this recipe only enhances them! Love ❤️
New Garden Potatoes are so delicious. Thanks for stopping by!