Boiled New Potatoes

Simply boiled and then dressed with a fruity extra-virgin olive oil and fresh parsley, new potatoes complement the meal perfectly. Choose similarly sized potatoes so they will cook in the same amount of time.
Body+Soul, September 2006
  • Prep Time 5 minutes
  • Total Time 20 minutes
  • Yield Serves 4 to 6
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  • Coarse salt
  • 1 1/2 pounds small red new potatoes, well scrubbed
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons parsley, coarsely chopped


  1. In a large pot of boiling salted water, cook potatoes until tender but not falling apart, 10 to 15 miuntes (timing will vary depending upon the size of potatoes; test with a fork to see if done). Drain in a colander, rinse under cold water, and shake to remove excess water.

  2. Halve potatoes and transfer to a bowl along with oil; season with salt and toss with parsley.

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