Buttercrisp New Potatoes

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Small, even-sized new potatoes can be cooked over direct heat so that they are crisp and brown when ready to serve. Where possible choose a lidded frying pan, so that the potatoes cook evenly and in one layer.


  • 675 g/ lb new potatoes
  • 50 g/2 oz butter
  • salt


Scrub or scrape the potatoes and dry them well. Melt the butter in a pan wide enough to take all the potatoes in one layer. Add the potatoes and stir, turning them so that they are well coated with butter.

Cover the pan with a lid and allow the potatoes to cook gently over low heat for 20–30 minutes. Shake the pan occasionally until the potatoes are crisp and golden outside and soft inside. Draw off the heat, sprinkle with salt (see note) and serve.