![](https://www.tedsveg.co.uk/wp-content/uploads/2024/06/a_Classic_Boston_New_Potatoes_dish_on_a_plate_4076792542.png)
Classic Boston New Potatoes
Duration: 35 minutesFluffy, tasty, and super simple.
Utensils
- Large pot
- Colander
- Skillet
- Wooden spoon or spatula
Ingredients
- 2 pounds new potatoes, halved
- 3 tablespoons butter
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the new potatoes and cook until tender, about 15-20 minutes. Drain the potatoes in a colander.
- In a large skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
- Add the drained potatoes to the skillet and toss to coat in the butter and garlic. Cook for an additional 5 minutes, stirring occasionally.
- Season with salt and pepper to taste, and garnish with chopped parsley before serving.
![](https://www.tedsveg.co.uk/wp-content/uploads/2024/06/a_Boston_New_Potatoes_with_Herbs_dish_on_a_plate_with_Parmesan_sprinkled_on_top_3326255862.png)
Vegetarian Boston New Potatoes with Herbs and Cheese
Duration: 50 minutesA tasty amalgam of fluffy potatoes, rich cheese and fragrant herbs.
Utensils
- Large pot
- Colander
- Baking sheet
- Parchment paper
- Wooden spoon or spatula
Ingredients
- 2 pounds new potatoes, halved
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Bring a large pot of salted water to a boil. Add the new potatoes and cook until just tender, about 10-15 minutes. Drain the potatoes in a colander.
- Toss the drained potatoes with olive oil, salt, and pepper.
- Spread the potatoes on a baking sheet lined with parchment paper and roast in the preheated oven for 20-25 minutes, or until golden brown and crispy.
- Remove the potatoes from the oven and sprinkle with grated Parmesan cheese, chopped chives, and dill. Toss to combine and serve immediately.
![](https://www.tedsveg.co.uk/wp-content/uploads/2024/06/a_Boston_New_Potatoes_with_Lemon_and_Herbs_dish_on_a_plate__4240093613.png)
Vegan Boston New Potatoes with Lemon and Herbs
Duration: 50 minutesA tasty lemon and herb combo drizzled over fluffy new potatoes.
Utensils
- Large pot
- Colander
- Baking sheet
- Parchment paper
- Wooden spoon or spatula
Ingredients
- 2 pounds new potatoes, halved
- 3 tablespoons olive oil
- 1 lemon, juiced and zested
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh rosemary, chopped
- 3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Bring a large pot of salted water to a boil. Add the new potatoes and cook until just tender, about 10-15 minutes. Drain the potatoes in a colander.
- In a large bowl, toss the drained potatoes with olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper.
- Spread the potatoes on a baking sheet lined with parchment paper and roast in the preheated oven for 20-25 minutes, or until golden brown and crispy.
- Remove the potatoes from the oven and toss with chopped parsley and rosemary. Serve immediately.