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Belgian potatoes laying on a blue tea towel

Nanna's New Potatoes

A recipe passed down from my Nanna that makes the most of new potatoes. Boiled new potatoes with only butter and mint added at the end.
5 from 4 votes
Prep Time 2 mins
Cook Time 12 mins
Total Time 14 mins
Course Side Dish
Cuisine European
Servings 4 people
Calories 211 kcal


  • 800 g new potatoes or enough to fill a pot
  • 100 g butter you can definitely add less if you like
  • 2 sprigs fresh mint
  • 2 cloves garlic peeled
  • 1 tbsp sea salt
  • 1 sprinkle maldon sea salt
  • 1 sprinkle freshly cracked black pepper


  • First, give the potatoes a little scrub in cold water to remove any leftover dirt. Don't scrub too hard or you will remove all the skin.
  • Cover the potatoes with cold water and add the salt and garlic. Put a lid on and bring to a boil. Once boiled, turn down to a simmer and cook for about 10-15 minutes or until completely soft when poked with a knife.
    Potatoes covered in cold water with salt and garlic in a pot.
  • Drain the potatoes and discard the garlic. Add the butter, black pepper and a few leaves of fresh mint. Mix gently with a spoon.
    Adding the butter and mint to the cooked potatoes
  • Serve in a big bowl or plate. Garnish with a nice sprinkling of crunchy Maldon sea salt and fresh sprigs of mint. Enjoy!
    Finished potatoes on a plate with mint and butter


Always cook root vegetables with cold water first. This helps to keep their nice shape after cooking.
Keyword aardappellen, brown butter, dutch potatoes, easy recipes, jersey potatoes, mint, new potatoes, oven baked sweet potatoes, quick recipes, sides, spring recipes, summer recipes