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New Potatoes with Scallions

Tender new potatoes cooked in our savory stock and tossed with scallions and bright green parsley, this is a great side dish for spring. Serve it with poached salmon or roast chicken, or add some white beans and goat cheese for a delicious main dish.


  • 2 tablespoons butter
  • 2 bunches scallions (green onions), white part and 3 inches of green part, sliced thinly on the diagonal
  • 1 1/2 ounces Veggie-Stock Gold® (or Fond de Poulet Gold®)
  • 4 cups water
  • 2 1/2 pounds new potatoes, halved (or quartered if they're large)
  • 2 bay leaves
  • 1/3 cup dry white wine
  • 1/4 cup chopped fresh parsley
  • Salt and ground black pepper


  1. Melt the butter in a large saucepan over medium heat.  Add the scallions and sauté until they have softened, about 3-4 minutes.  Remove them from the pan and set them aside.
  2. Add the Veggie-Stock Gold®, water, and bay leaves to the pan, stirring to combine, and bring to a boil over medium-high heat.  Add the potatoes, reduce the heat to medium-low, and simmer until the potatoes are cooked through, 10-15 minutes.  Using a slotted spoon, transfer the potatoes to a large bowl, and set them aside.
  3. Add the wine to the liquid in the pan and return the liquid to a boil.  Cook until the liquid is reduced to about 1/2 cup, 10-15 minutes.  Discard the the bay leaves and return the potatoes and scallions to the pan.  Toss with the parsley to combine and season to taste with salt and pepper.
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Classic French Stocks and Sauces