Herb and Spice New Potatoes

I guess by now you guys know that I absolutely love potatoes. I have numerous potato recipes already and I keep on sharing more. When I was in Ngara market over the weekend, I saw some new potatoes that I absolutely had to buy. 

herb and spice new potatoes

Immediately after buying them, I knew how I was going to prepare them. This recipe also works with any other kind of potato.

While at the market,the grocers had some fresh looking herbs and I couldn’t pass them by. I particularly wanted the flat leaf (Italian) parsley. I also managed to get some dhania.

herb and spice new potatoes

The new potatoes are normally eaten with the skin on, ensure you wash and scrub them to remove all the dirt.

In a sufuria, add the potatoes,cover them with water, salt and let the water come to a gentle boil.

herb and spice potatoes

As the new potatoes are cooking, you can chop up the parsley and dhania.

herb and spice new potatoes

Once the water starts boiling the potatoes should be ready. The idea is for the potatoes to be fork tender. Pierce with a fork to ensure they are done.

Drain the potatoes and set aside. I halved a handful just to add depth but it’s totally unnecessary.

In a wok or big pan, heat some vegetable oil. Ideally butter works beautifully, however I was out.

Once heated, add the potatoes.

herb and spice new potatoes

Sprinkle over some ground black pepper, freshly ground of course and toss the potatoes.

herb and spice new potatoes

Now for the herb and spice part.

Throw in the parsley and dhania mixture.

herb and spice new potatoes10

If you also enjoy potatoes, there is one spice that you should never lack, paprika. Potatoes and paprika are soulmates, two peas in a pod, BFFs, you get the idea.

Anyway, add the paprika.

herb and spice new potatoes11

Toss to combine everything.

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Keep tossing the potatoes to ensure they get evenly coated with the herb and spice and also for them to brown a bit.

Serve immediately as a side dish or with a salad.

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I had greatly debated on sharing this recipe since I didn’t like the new potatoes particularly because of the skin. The flavours from the herbs and paprika did help to mask the potato skin taste.

However, I have tried this recipe before with ordinary peeled potatoes and it was amazing. So no need to let a good recipe go down the drain.

So what’s your take on new potatoes? Hit or Miss?

herb and spice new potatoes17

Herb and Spice New Potatoes

See Detailed Nutrition Info on
  • New potatoes,washed and scrubbed clean
  • Water, as required
  • A handful of flat leaf parsley,chopped
  • A handful of dhania, chopped
  • 1 1/2 tbsp paprika
  • Salt and black pepper to taste
  • 2 tbsp vegetable oil


In a sufuria, add the new potatoes, cover them with water and season with salt.

Let the water come to a gentle boil.

Pierce the potatoes with a fork to test for doneness.

Drain the potatoes and set aside.

In a wok or large pan,heat the oil.

Add the new potatoes, freshly ground black pepper, chopped parsley and dhania, paprika and toss to combine.

Keep tossing to ensure even coating.

Taste for seasoning and adjust accordingly.

Once coated and lightly browned,remove from heat.

Serve and enjoy!



  1. I have tried and failed to eat potatoes with their skin still on. If you’d served me this I would have painstakingly peeled avery single potato before eating it. I’ll definitely try out the recipe if I ever do buy some fresh parsley.

    • Hey? No i have never tried. Is it the one, you grate the potatoes then make a batter with eggs and stuff?

      • Hey and thanks for commenting me back 🙂 Yes, the core point is to grate potatoes and add salt, spices, eggs, flour, optional onions etc. And then fry in oil as pancakes to get a crispy crust. We also do this with filling made of minced meat or mushrooms, but draniki are tasty as they are too. We eat them with cold sour cream usually.


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