Summary: Buttery new potatoes with fresh parsley and a pinch of sea salt. The simplest, most versatile side dish for any meal. Ready in 25 minutes. 4 servings. Adapted for British kitchens and supermarkets.
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Category: Side Dishes
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Quick overview
- Dish: New Potatoes
- Category: Side Dishes
- Cuisine: British, adapted for Czech and Central European dishes
- Main ingredient: New potatoes, 1 kg
- Total time: 25 minutes (5 min preparation + 20 min cooking)
- Difficulty: Easy
- Servings: 4
- Key technique: Boiling
- Preparation types: Boiling
- Dietary info & Allergens: Gluten-free, lactose-free, vegetarian
- Suitable for: Side dish for meat, fish, vegetable dishes, or as a light meal on its own
- Nutritional values (per 1 serving): 210 kcal, Protein: 4 g, Fat: 8 g, Carbohydrates: 30 g
- Storage: 3 days in the fridge, not recommended for freezing
- Pairing: Beer – pale lager, Wine – white burgundy, Soft drink – water with lemon
- In short: Buttery new potatoes with fresh parsley, the simplest side dish there is.
- Last updated: 12. 9. 2026
WAGUU says: “New potatoes are the quiet hero of the British kitchen. Simple, buttery, and always welcome on the plate.”
Key facts
| Preparation time: | 5 minutes |
| Cooking time: | 20 minutes |
| Temperature: | 100 °C (gentle simmer) |
| Servings: | 4 |
At a glance
Buttery new potatoes with fresh parsley and a pinch of sea salt. The simplest, most versatile side dish for any meal.
Ingredients
Base servings: 4
| Ingredient | Quantity | Quality |
|---|---|---|
| New potatoes | 1000 g | Small, unpeeled, waxy |
| Butter | 50 g | Unsalted, room temperature |
| Fresh parsley | 15 g | Flat-leaf, chopped |
| Fine sea salt | 15 g | For the cooking water |
| Freshly ground black pepper | 3 g | Coarse |
| Fresh mint leaves | 4 leaves | Optional |
Why you will love this recipe
- Quick: Ready in 25 minutes from start to finish.
- Simple: Just four ingredients, and one of them is water.
- Versatile: Pairs with almost every main dish on the WAGUU menu.
Success guaranteed: If you salt the water properly and add the butter after draining, the potatoes will be perfectly seasoned and glossy.
Recipe overview
Preparation: 5 min | Cooking: 20 min | Difficulty: Easy | Servings: 4 | Type: Side dish | Origin: British, adapted for Central European cuisine
Detailed method
Total progress: 0 % done
Phase 1: Preparing the potatoes – 5 minutes
Appliances: Vegetable brush, knife, large pan
1. Scrub the new potatoes thoroughly under cold running water with a vegetable brush. Do not peel them – the skin holds the flavour and keeps the potato firm. Cut any larger potatoes in half. Place them in a large pan and cover with cold water by about 2 cm.
Check: The potatoes are clean, the water is clear and covers them by about 2 cm.
Before you continue:
Always start with cold water, not hot. Potatoes added to boiling water cook unevenly – soft outside, raw inside.
Phase 2: Boiling – 20 minutes
Appliances: Large pan, hob
2. Add the fine sea salt to the water, bring to the boil and then reduce the heat to a gentle simmer. Cook for 15–20 minutes depending on the size of the potatoes. Add the fresh mint leaves in the last 5 minutes if using.
Check: A sharp knife slides into the largest potato without resistance, but the potato holds its shape and does not crumble.
Before you continue:
Do not boil the potatoes vigorously. A rolling boil will break the skins. Keep the water at a gentle simmer.
Phase 3: Dressing – 3 minutes
Appliances: Colander, bowl
3. Drain the potatoes in a colander and leave them to steam-dry for a minute. Return them to the warm pan, add the butter and toss gently until every potato is coated. Season with a little freshly ground black pepper and most of the chopped parsley.
Check: The potatoes are glossy with butter, evenly coated and gently glistening.
Phase 4: Serving – 2 minutes
Appliances: Serving bowl
4. Transfer the potatoes to a warm serving bowl, sprinkle with the remaining parsley and a pinch of coarse sea salt. Serve immediately.
Check: The potatoes are warm, glossy and smell of fresh butter and parsley.
Equipment needed
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Large pan with lid | 4–5 l | Large saucepan | Small pan – the potatoes will not fit in a single layer |
| Colander | Standard | Sieve | Without draining the potatoes become soggy |
| Vegetable brush | Standard | Clean sponge | Dirt will remain on the skin |
Shopping list
Nutritional profile
Values per 1 serving.
| Nutrient | Per 100 g | Per 1 serving | Per 4 servings |
|---|---|---|---|
| Energy | 108 kcal | 210 kcal | 840 kcal |
| Fat | 4.1 g | 8 g | 32 g |
| Carbohydrates | 15.5 g | 30 g | 120 g |
| Protein | 2.1 g | 4 g | 16 g |
| Salt | 0.6 g | 1.2 g | 4.8 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Professional level
- Professional standard: Verified recipe with exact ratios and visual checkpoints.
- Tip 1: Always start the potatoes in cold salted water. Hot water causes uneven cooking.
- Tip 2: Steam-dry the potatoes after draining. Dry potatoes absorb butter better.
- Tip 3: Add the butter to the warm pan, not to the potatoes in the colander.
- Tip 4: Add the fresh mint in the last 5 minutes – any earlier and it becomes bitter.
Scientific background
New potatoes have a thin, delicate skin and a higher moisture content than maincrop potatoes. Boiling them in their skins keeps them firm because the skin helps hold the potato together. The butter coats the surface and creates a glossy finish, and the parsley adds freshness and colour.
Sensory radar
- Appearance: Pale yellow potatoes with glossy butter coating and flecks of green parsley.
- Aroma: Buttery, fresh, with a hint of mint.
- Flavour: Gently sweet, buttery, seasoned.
- Texture: Firm but tender, creamy inside, not crumbly.
Pairing
- BEER: Pale lager
- WINE: White burgundy
- SOFT DRINK: Water with lemon
Allergens and dietary information
Contains: milk • Gluten: No • Lactose: Yes (from butter) • Vegan: No – but easy to make vegan by using olive oil instead of butter
Suitable for
Side dish for meat, fish, vegetable dishes, or as a light meal on its own with a knob of butter.
Substitution catalogue
- New potatoes: Charlotte potatoes, Jersey Royals, Ratte potatoes
- Butter: Olive oil, rapeseed oil, or a plant-based butter alternative
- Fresh parsley: Fresh dill, chives, or mint
FAQ
Why start with cold water?
Cold water allows the potatoes to cook evenly from the outside in. Hot water cooks the outside faster and leaves the inside raw.
Do I need to peel the potatoes?
No. New potatoes have a thin, delicate skin that is perfectly edible and holds the potato together. Just scrub well.
How long do new potatoes keep?
3 days in the fridge. They do not freeze well – they become watery and grainy.
Can I make this vegan?
Yes. Swap the butter for olive oil or a plant-based butter. The result is equally delicious.
WAGUU Petr advises: Cooking for 8 or more people?
8–12 people: Double the ingredients and use two pans in parallel. • 12+ people: Cook in two batches – this keeps the potatoes from overcrowding and breaking.
Storage and reheating
Fridge: 3 days • Freezer: Not recommended • Reheating: In a pan with a knob of butter over medium heat for 5 minutes, or in the microwave for 2 minutes.
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Most common mistakes
- Starting with hot water – Potatoes cook unevenly. Always start with cold water.
- Vigorous boiling – The skins will break. Keep the water at a gentle simmer.
- Not drying after draining – Wet potatoes will not absorb the butter. Leave them to steam-dry for a minute.
- Peeling the potatoes – New potato skin is delicate and delicious. Do not peel.
