Recipes

[ECBG]

We always cooked them with fresh green beans.

[cinderford]

Thank you everyoe for ideas

[beckyb1012]

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@GrailSeeker wrote:

I boil them in their skins until tender.  Drain, and add a stick of real butter.  To that add a couple tablespoons of flour and some half and half to make a roux.  Add a can of peas with the liquid and cook until thick.  Add salt and pepper to taste.  Fresh peas are better if you can find them.

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You must be watching me cook, that is so my way.

[rrpell]

I steam them until they are tender...10 to 15 minutes, and then (immediately) put them in a bowl with a bunch of chopped dill and a couple tablespoons of butter and cover with the lid of a saucepan for about 5 minutes.  Take off the lid and shake to make sure the potatoes are all coated with the dill and butter.   Yum!

[Gram W]

Peas and baby potatoes fresh from our family garden with milk and butter.  I treasure my hours with my father working in the garden. Canning and freezing was a family project.  I continued doing this with my family.  I am now a widow so I stop at the neighbors road stand and buy their fresh produce.   Thanks for bringing back those memories.  I will have to add this to my list of old family favorites.

[candys mine]

Beautiful fresh little new potatoes? Scrub them well, cut the bigger ones in half and just STEAM them by themselves.  No need to coat, roast or mix with other flavors to mask the delicate taste of your freshly dug potatoes.  Try them plain then add butter, oil, salt or herbs of your choice  but know what they taste like before you play with your food.

[granddi]

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@Brooklynny wrote:

Cut in half, toss in a baking dish with salt, pepper, fresh rosemary, and olive oil.  Roast in oven at 350-375 until they turn golden brown (with some crusty-crispy edges if that's how you like them).

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And they freeze well after roasting