As seen in our June 2013 Dinner show, as well as on Market Dinners. New potatoes are first of the potato season and they certainly go with the new English peas of the same season. Lenore’s mother used to have new potatoes and peas every spring, so it became one of our spring favorites at EVOO, too. Here is just the potato recipe.


  • 2 pounds new potatoes, size A, washed, quarter cut, skin on

  • NOTE: fingerling potatoes, washed and left whole work well too.
  • 2 ounce melted butter, or EVOO
  • 1 teaspoon ground coriander
  • 1 teaspoon ground pepper


Pre-cook potatoes. (this step will speed up the roasting about 25 minutes.) Drop prepared potatoes into boiling salted water (3 Tablespoons salt in 1 gallon water). Bring back up to boil and simmer 12 minutes. Remove from heat and toss with melted butter or EVOO. Season.
To finish with roasting: Place blanched potatoes onto sided sheet pan. Place into preheated 400º F. oven for 20-25 minutes or until the potatoes are golden brown. Serve warm
Taste and season if needed. Serve immediately.

Optionally, toss with “saba” before serving for a fruity balance in flavor.

Roasting may take place in pan over hot coals or gas grill when cooking outdoors. Time will be reduced to 12-15 minutes.


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