These lemon new potatoes are a simple, vibrant side dish that transforms tender, waxy baby potatoes into something special. The potatoes are boiled until just fork-tender, then tossed with a bright dressing of fresh lemon juice, zest, olive oil, and herbs. The combination of creamy potatoes and tangy, aromatic lemon makes this a versatile accompaniment to everything from grilled fish to roast chicken.
Ingredients
- 1.5 lb (680 g) new potatoes (or baby potatoes), scrubbed
- 1 tbsp (15 g) salt, for the boiling water
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tbsp (15 ml) fresh lemon juice (from about 1/2 lemon)
- 1 tsp (5 ml) lemon zest (from about 1 lemon)
- 2 tbsp (8 g) fresh parsley, finely chopped (or chives, dill, or mint)
- 1/4 tsp (1 g) black pepper, freshly ground
- Flaky sea salt, for finishing (optional)
Instructions
- Place the scrubbed new potatoes in a large pot and cover with cold water by about 1 inch (2.5 cm). Add the 1 tbsp (15 g) salt to the water.
- Bring the water to a boil over high heat, then reduce to a gentle simmer. Cook the potatoes for 15–20 minutes, or until a knife or skewer slides into the center of a potato with little resistance. The exact time depends on the size of your potatoes; start checking at 12 minutes.
- Drain the potatoes in a colander and let them sit for 2–3 minutes to allow excess steam to escape. If your potatoes are larger than a bite-size, cut them in half once they are cool enough to handle, but for true new potatoes, leave them whole.
- While the potatoes are still warm, transfer them to a large bowl. Add the olive oil, lemon juice, lemon zest, black pepper, and half of the chopped parsley. Toss gently to coat all the potatoes evenly.
- Taste and adjust seasoning with additional salt or lemon juice if desired. Sprinkle with the remaining parsley and a pinch of flaky sea salt just before serving.
Tips
- Choose the right potato: New potatoes are simply young, small potatoes of any variety. They have thin skins and a waxy texture that holds up well to boiling. If you can’t find them, use any small waxy potato like Yukon Gold or red potatoes, cut into uniform 1-inch (2.5 cm) pieces.
- Don’t overcook: Overcooked potatoes become waterlogged and mushy. Test them frequently toward the end of cooking; they should be tender but still hold their shape.
- Season while warm: Warm potatoes absorb the dressing much better than cold ones. Toss the potatoes with the lemon and oil immediately after draining, while they are still hot.
- Adjust the lemon: The acidity of lemons varies. Start with 1 tablespoon of juice, taste, and add more if you want a brighter, more tangy flavor.
Serving Suggestions
These lemon new potatoes are incredibly versatile. Serve them alongside grilled salmon, roasted chicken, or a juicy steak. They also make a great addition to a summer picnic or barbecue, served warm or at room temperature. For a vegetarian main, pair them with a green salad and some crusty bread.
Variations
- Herb swap: Replace parsley with fresh dill, chives, mint, or a combination. Dill and mint pair especially well with lemon.
- Garlic lemon: Add 1 small minced garlic clove to the dressing for a savory kick. Let the garlic sit in the lemon juice for 5 minutes before tossing to mellow its bite.
- Mustard vinaigrette: Whisk 1 teaspoon Dijon mustard into the lemon juice before adding the oil for a tangy, emulsified dressing.
- Butter version: For a richer dish, replace the olive oil with 2 tablespoons (28 g) of melted butter.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the potatoes in a skillet over medium heat with a splash of water or broth, cover, and warm through for 5–7 minutes, stirring occasionally. You can also microwave them in a covered dish for 2–3 minutes. The lemon flavor will mellow slightly upon reheating; add a fresh squeeze of lemon juice after reheating to brighten it up.
Frequently Asked Questions
Can I use regular potatoes instead of new potatoes? Yes, but choose a waxy variety like Yukon Gold or red potatoes. Cut them into uniform 1-inch (2.5 cm) pieces and adjust cooking time accordingly, usually 10–15 minutes.
Do I need to peel new potatoes? No, the skin is thin and tender, and it helps the potatoes hold their shape. Just scrub them well.
Can I make this ahead of time? Yes, you can boil the potatoes a day ahead and store them in the fridge. When ready to serve, toss them with the dressing while they are still cold, then warm them gently in a skillet or microwave. The dressing is best added just before serving.
What if I don’t have fresh lemon? You can use bottled lemon juice, but the flavor will be less bright. Use about 1 tablespoon, and consider adding a little extra zest if you have a fresh lemon on hand.
Can I use this recipe for a potato salad? Absolutely. After tossing with the dressing, let the potatoes cool to room temperature, then add a few tablespoons of mayonnaise or Greek yogurt for a creamy version. Chill before serving.
Why are my potatoes falling apart? This usually happens when they are overcooked or when the potatoes are too starchy (like Russets). Use waxy potatoes and check them frequently during cooking.
Related
- Suet Yorkshire Pudding Recipe: Crispy & Tall
- Suet Pudding Pastry Recipe for Savory & Sweet
- Traditional Suet Pudding Recipe: Steamed & Hearty
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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