Side Dish: Canada – Prince Edward Island – PEI New Potatoes

Serving Size: 4

Approximate Time

Prep 5 min

Cook 18 min

Additional 1 min

Total 22 min

Ingredients

- 2 lb (900 g) PEI new potatoes (small red-skinned new potatoes), scrubbed
- Water, enough to cover potatoes in pot
- 1 tbsp (15 g) coarse Atlantic sea salt, for boiling water
- 3 tbsp (45 g) unsalted butter
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
- 1/2 tsp (1 g) freshly ground black pepper
- Additional coarse sea salt, to taste
- Optional: 1 tbsp (6 g) fresh chives, finely chopped

Instructions

Short Description:
Small, red-skinned Prince Edward Island new potatoes boiled and simply dressed with butter, sea salt, and fresh herbs to showcase their flavor and firm, creamy texture. Served warm as a classic Atlantic Canada side dish.

Regional Notes:
PEI's distinctive red soil and cool maritime climate give these new potatoes a unique sweetness and earthy flavour and a thin, tender skin; they are traditionally prepared very simply so the potato itself is the star. This version keeps the skins on, uses coarse Atlantic sea salt for the boil, and finishes with butter and fresh parsley in the classic island style.

1. Place the scrubbed potatoes in a large pot and add cold water to cover by about 1 inch (2.5 cm). Stir in 1 tbsp (15 g) coarse Atlantic sea salt.
2. Bring to a rolling boil over high heat, then reduce to a simmer. Cook until a small knife or skewer slides into the largest potatoes with little resistance, about 12–18 minutes depending on potato size.
3. Drain the potatoes in a colander and return them to the still-warm pot. Set the pot back on the stove over very low heat for 1 minute to let excess surface moisture evaporate (this helps them absorb the butter).
4. Add the butter to the potatoes and gently toss or shake the pot to coat the potatoes evenly, keeping skins intact. Season with freshly ground black pepper and additional coarse sea salt to taste.
5. Stir in the chopped parsley (and chives, if using). Transfer to a serving bowl and serve warm.