New Season Potatoes — season, tips, and recipes in Australia
New Season Potatoes is a vegetables available in Queensland during October, November, December, January, peaking in November, December. This page is a practical guide for home cooks: when to buy new season potatoes, how to pick a good one, how to store it, what it goes well with, three original recipes, and detailed nutrition information.
One of the great seasonal markers. New potatoes at the farmers' market means summer is here. Simply boiled with butter and mint: perfect.
How to pick a good one
Thin flaky skin you can rub off with your thumb. That's how you know they're genuinely new season.
How to store it
Don't store long. Eat within days. Fridge is OK for new potatoes.
Goes well with
butter: New potatoes and butter is one of those combinations where the quality of both ingredients is visible. Good butter on new potatoes is a complete dish.
mint: Boiled new potatoes with mint is a British combination that works because mint's cool freshness contrasts with the warm, slightly sweet potato. The mint should go in the water, not just on top.
dill: Dill and new potatoes is a Scandinavian combination. The herb's anise-adjacent freshness suits new potato's delicate flavour in a way that stronger herbs don't.
capers: Capers' sharp, briny intensity contrasts with new potato's mildness. Used in Scandinavian potato salads, the combination creates complexity from an otherwise one-note ingredient.
Recipes
New Potatoes with Butter & Mint
The only way. Don't complicate it.
Ingredients: 500g new potatoes, 2 tbsp butter, handful fresh mint, flaky salt
Method: Boil potatoes until tender (15 min). Drain. Toss with butter, torn mint, salt.
Crushed New Potatoes
Crispy edges, soft centres.
Ingredients: 500g new potatoes, 2 tbsp olive oil, 2 tbsp butter, garlic, rosemary, salt
Method: Boil potatoes until tender. Drain. Crush each one gently with a fork. Fry in oil and butter with garlic and rosemary until crispy.
New Potato Salad
Warm or cold. Both good.
Ingredients: 500g new potatoes, 2 tbsp mayo, 1 tbsp wholegrain mustard, 2 spring onions (sliced), handful dill, squeeze lemon
Method: Boil potatoes. Cool slightly. Halve. Mix mayo, mustard, lemon. Toss with warm potatoes, spring onions, dill.
Nutrition
Similar nutrition to regular potatoes but with higher moisture and sugar content (hence the sweeter flavour). One serving provides 30% of your daily vitamin C and good amounts of potassium and B6. The thin skin is rich in fibre and nutrients. Don't peel them. About 70 calories per 100g.