Simple Spuds

New potatoes

Are potatoes that have been dug up from the ground before they fully mature. They are much smaller, with thinner skins, a higher moisture content, and will typically taste sweeter.

⁠You can roast or fry new potatoes in olive oil for a crispy side dish, or boil them for potato salad.

Avoid making mashed potatoes with new potatoes, because they retain their shape too well to reach the desired mushy texture. ⁠

Prep time: 20mins
Cooking time: 40 mins
Serves: 4


  • 2 tablespoons olive oil⁠
  • 2 tablespoons lemon juice⁠
  • ¼ teaspoon salt⁠
  • ¼ teaspoon pepper⁠
  • 2 pounds new potatoes, cut into 2-inch cubes⁠
  • 6 large cloves garlic, peeled and smashed
  • 3 tablespoons butter, melted
  • 3 tablespoons dukkah (such as Manitou Trading Company®)⁠
  • 2 tablespoons chopped fresh parsley (Optional)⁠


  1. Preheat the oven to 190 degrees C. ⁠
  2. Whisk together olive oil, lemon juice, salt, and pepper in a small bowl. ⁠
  3. Place potatoes and garlic cloves in a 11x13-inch baking dish. Drizzle with olive oil mixture and toss to coat. ⁠
  4. Bake in the preheated oven for 40 minutes, stirring potatoes every 10 to 15 minutes. ⁠
  5. In a small bowl, mix butter and dukkah. Brush over potatoes, then return to the oven for an additional 10-15 minutes, or until potatoes are soft and golden. Sprinkle with salt and garnish with parsley.⁠