Roasting is one of the easier preparations of potatoes, and if you use small new potatoes quartered lengthwise, you only need to keep them in the oven for 20 minutes. Leftovers are great for breakfast the next day! _See the recipe for Roasted Potatoes »_. Todd Coleman
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Roast them with figs and thyme, fry them in garlic, or pair them with lamb: spring’s baby potatoes are good for all sorts of dishes.

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Israeli Fried Potatoes with Kashkaval Cheese

Piquant kashkaval, a Balkan cows’ or sheep’s milk cheese, and mildly spicy shifa peppers add sharpness to these fried potatoes. Get the recipe for Israeli Fried Potatoes with Kashkaval Cheese »

Roasted Potatoes with Lemon Olive Oil

Simple roasted baby potatoes with whole garlic cloves are the perfect foil for a zesty lemon and olive oil emulsion.

Roasted Potatoes with Lavender

Potatoes take on a floral, earthy note when they’re tossed with dried lavender before roasting.
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Moroccan Potato Salad

Bright and aromatic with plenty of fresh parsley, this potato salad is definitive of Moroccan cuisine.
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Potatoes Roasted with Saffron

The pleasantly bitter and floral flavor of saffron adds a complex taste to these otherwise ordinary roasted potatoes. Get the recipe for Potatoes Roasted with Saffron »
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Roasted Potatoes

Seniard Creek cook Clarence Bratton’s method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
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Salade Niçoise

A French bistro staple, this provençal salad combines tuna, olives, cucumber, green beans, anchovies, and other spring vegetables for a filling and protein-rich meal.
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Boiled Potatoes With Dill (Kartupeli ar Dillēm)

Use Yukon Golds or other waxy potatoes, such as red or new potatoes, for this simple, comforting side dish. Get the recipe for Boiled Potatoes With Dill »
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Trenette al Pesto

In this classic Genoese dish, fettuccine pasta is combined with string beans, baby red potatoes, and tossed with basil pesto. Get the recipe for Trenette al Pesto »

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