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


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 ins