When it comes to cooking potatoes, we often think big. Large Russet or Yukon Golds are staples in many kitchens, and for good reason – they’re versatile, easy to work with, and perfect for mashing, baking, or boiling. But what about the tiny potatoes? Those small, round spuds that you might overlook at the grocery store or use as a garnish? It’s time to give them some love! Tiny potatoes are the perfect size for bite-sized snacks, appetizers, or even main courses. They roast quickly, absorb flavors like champs, and can be seasoned with just about anything.
In this article, we’ll explore 20 delicious recipes that showcase the best of tiny potatoes. From classic combinations to bold twists, we’ve got you covered. Whether you’re looking for something crispy and golden, creamy and comforting, or flavorful and spicy, these tiny potato recipes have it all.
Garlic Parmesan Roasted Tiny Potatoes
Elevate your potato game with this simple yet flavorful recipe that combines the richness of parmesan cheese and the pungency of garlic. Perfect as a side dish or a snack, these tiny potatoes are sure to please.
Ingredients:
– 1 pound tiny potatoes (such as baby Yukon golds or red bliss)
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1/4 cup grated parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the potatoes in half or quarters, depending on their size.
3. In a bowl, toss the potatoes with olive oil, garlic, salt, and pepper until they’re evenly coated.
4. Spread the potatoes out in a single layer on a baking sheet.
5. Roast for 20-25 minutes, or until the potatoes are tender and golden brown.
6. Remove from oven and sprinkle with parmesan cheese. Toss to combine.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Herbed Butter Tiny Potatoes Skillet
Transform ordinary potatoes into a flavorful and aromatic dish with this simple recipe. This herby delight is perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 lb tiny new potatoes, halved
– 2 tbsp unsalted butter, softened
– 1 tsp chopped fresh rosemary leaves
– 1 tsp chopped fresh thyme leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, combine potatoes, softened butter, rosemary, thyme, salt, and pepper.
3. Toss gently to coat the potatoes evenly.
4. Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the potatoes are tender and lightly browned.
5. Remove from the oven and let it cool slightly before serving.
Cooking Time: 25-30 minutes
Spicy Smashed Tiny Potatoes with Sour Cream
This recipe is a flavorful twist on traditional mashed potatoes, perfect for a quick and easy side dish or snack. The addition of spicy kick from the chipotle peppers in adobo sauce adds depth to the creamy sour cream.
Ingredients:
– 1 pound tiny potatoes (such as red bliss or new potatoes), halved
– 2 tablespoons olive oil
– 1 chipotle pepper in adobo sauce, minced
– 2 cloves garlic, minced
– 1/4 cup sour cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. Toss potatoes with olive oil, chipotle pepper, and garlic until well coated.
4. Spread potatoes on the prepared baking sheet in a single layer.
5. Roast for 20-25 minutes or until tender and lightly browned.
6. In a bowl, combine roasted potatoes and sour cream.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Rosemary and Thyme Tiny Potato Medley
A flavorful and aromatic side dish that combines the natural sweetness of tiny potatoes with the earthy goodness of rosemary and thyme. This medley is perfect for accompanying roasted meats, vegetables, or as a snack on its own.
Ingredients:
– 1 lb tiny potatoes (about 2-3 inches in diameter)
– 2 tbsp olive oil
– 2 sprigs fresh rosemary, chopped
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Scrub the potatoes clean and cut them into halves or quarters, depending on their size.
3. In a bowl, toss the potatoes with olive oil, chopped rosemary, and dried thyme until they are evenly coated.
4. Season with salt and pepper to taste.
5. Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
6. Roast for 20-25 minutes or until the potatoes are tender and golden brown.
Cooking Time: 20-25 minutes
Cheesy Bacon-Wrapped Tiny Potatoes
These bite-sized potatoes are smothered in melted cheese and crispy bacon, making them the perfect snack or side dish for any occasion.
Ingredients:
– 12-15 tiny potatoes (about 1 inch in diameter)
– 6 slices of bacon
– 1/2 cup shredded cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wrap each potato with a slice of bacon, securing it with a toothpick if needed.
3. Place the potatoes on a baking sheet lined with parchment paper.
4. Drizzle olive oil over the potatoes and sprinkle with salt and pepper.
5. Bake for 20-25 minutes or until the potatoes are tender and the bacon is crispy.
6. Remove from oven and top each potato with shredded cheese.
7. Return to the oven and bake for an additional 2-3 minutes, or until the cheese is melted and bubbly.
Cooking Time: 22-28 minutes
Honey Glazed Tiny Potatoes with Sea Salt
Elevate your snack game with these bite-sized spuds glazed in a mixture of honey and sea salt. Perfect for parties or as a side dish, these tiny potatoes are sure to please.
Ingredients:
– 1 pound tiny potatoes (about 20-25)
– 2 tablespoons pure honey
– 1 teaspoon flaky sea salt
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wash and dry the tiny potatoes.
3. In a small bowl, whisk together honey and sea salt until well combined.
4. Place the potatoes on a baking sheet lined with parchment paper.
5. Drizzle the olive oil over the potatoes, then spoon the honey-sea salt mixture evenly over them.
6. Roast in the preheated oven for 20-25 minutes, or until tender and caramelized.
Cooking Time: 20-25 minutes
Crispy Air Fryer Tiny Potatoes
Crispy Air Fryer Tiny Potatoes: A Delicious and Healthy Snack!
These bite-sized potatoes are a game-changer for snacking on-the-go. By cooking them in an air fryer, you’ll get crispy outsides and fluffy insides with minimal oil.
Ingredients:
– 1 bag of tiny potatoes (about 20-25 potatoes)
– 2 tablespoons olive oil
– Salt, to taste
– Optional: garlic powder, chili powder, or other seasonings of your choice
Instructions:
1. Preheat the air fryer to 400°F (200°C).
2. Rinse the tiny potatoes and pat them dry with a paper towel.
3. Place the potatoes in a single layer in the air fryer basket. You may need to cook them in batches depending on the size of your air fryer.
4. Drizzle the olive oil over the potatoes and sprinkle with salt.
5. Cook the potatoes for 12-15 minutes, shaking the basket halfway through.
6. Check the potatoes for crispiness; if they’re not crispy enough, continue cooking in 2-minute increments until desired.
7. Serve hot and enjoy!
Cooking Time: 12-15 minutes
Creamy Dill Tiny Potato Salad
This refreshing potato salad recipe is perfect for a light and flavorful side dish or a picnic staple. With its creamy dill sauce and tender tiny potatoes, it’s sure to be a hit!
Ingredients:
– 1 pound tiny potatoes (such as baby Yukon golds), peeled and halved
– 2 tablespoons mayonnaise
– 1 tablespoon plain Greek yogurt
– 1 tablespoon chopped fresh dill
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Place the potatoes in a pot of salted water, bring to a boil, then reduce heat and simmer for 10-12 minutes or until tender.
2. Drain potatoes and let cool slightly.
3. In a medium bowl, whisk together mayonnaise, yogurt, dill, lemon juice, salt, and pepper.
4. Add the cooled potatoes to the dressing and toss gently to combine.
5. Chill in refrigerator for at least 30 minutes before serving.
Cooking Time: 12-15 minutes
Serves: 6-8 people
Balsamic Roasted Tiny Potatoes with Feta
Elevate your potato game with this simple yet flavorful recipe that combines the natural sweetness of tiny potatoes with the tanginess of balsamic glaze and the creaminess of crumbled feta.
Ingredients:
– 1 pound tiny potatoes, halved
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1/4 cup crumbled feta cheese
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Place the potato halves on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the potatoes, then sprinkle with salt and pepper.
4. Roast the potatoes in the preheated oven for 20-25 minutes, or until tender and lightly browned.
5. While the potatoes are roasting, mix the balsamic vinegar and a pinch of salt in a small bowl.
6. After the potatoes have roasted for 15 minutes, brush them with the balsamic glaze.
7. Remove from the oven and sprinkle with crumbled feta cheese.
8. Serve warm, garnished with fresh parsley leaves if desired.
Cooking Time: 25-30 minutes
Loaded Tiny Potatoes with Cheddar and Chives
Elevate your snack game with these bite-sized potatoes packed with creamy cheddar, fresh chives, and a hint of smokiness. Perfect for parties or as a fun twist on regular snacks.
Ingredients:
– 12-15 small to medium-sized potatoes
– 1/2 cup shredded cheddar cheese
– 2 tablespoons unsalted butter, softened
– 1 tablespoon chopped fresh chives
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wash and dry the potatoes. Poke a few holes in each with a fork.
3. Microwave the potatoes for 30-45 seconds or until slightly tender.
4. Slice the tops off the potatoes and fluff out the insides with a fork.
5. Place the potatoes on a baking sheet lined with parchment paper.
6. Top each potato with a sprinkle of shredded cheese, a dollop of butter, and a pinch of chives.
7. Season with salt and pepper to taste.
8. Bake for 12-15 minutes or until the cheese is melted and bubbly.
Cooking Time: 12-15 minutes
Lemon Pepper Tiny Potatoes with Aioli
Elevate your snack game with these bite-sized potatoes infused with zesty lemon and pepper flavors, served with a rich and creamy aioli dipping sauce.
Ingredients:
– 1 pound tiny potatoes (about 20-25)
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon black pepper
– Salt to taste
– 1/4 cup mayonnaise
– 1 tablespoon freshly chopped parsley
– Garlic powder, optional
Instructions:
1. Preheat oven to 400°F (200°C).
2. Scrub the potatoes clean and pat dry with a paper towel.
3. In a bowl, toss potatoes with olive oil, lemon juice, black pepper, and salt until well coated.
4. Line a baking sheet with parchment paper and spread out the potatoes in a single layer.
5. Roast for 15-20 minutes or until tender when pierced with a fork.
6. Meanwhile, mix mayonnaise with chopped parsley and garlic powder (if using) to make the aioli.
7. Serve roasted potatoes warm with the aioli dipping sauce.
Cooking Time: 15-20 minutes
Maple-Glazed Tiny Potatoes with Pecans
Tiny potatoes are the perfect canvas for a sweet and savory glaze, topped with crunchy pecans. This easy recipe is perfect for a quick side dish or as a topping for your favorite salad.
Ingredients:
– 1 pound tiny potatoes (such as baby Yukon golds)
– 2 tablespoons pure maple syrup
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup chopped pecans
Instructions:
1. Preheat oven to 400°F (200°C).
2. Scrub the tiny potatoes clean and dry them with paper towels.
3. In a large bowl, whisk together maple syrup, olive oil, salt, and pepper.
4. Add the potatoes to the bowl and toss to coat evenly.
5. Spread the potatoes out in a single layer on a baking sheet lined with parchment paper.
6. Roast the potatoes in the preheated oven for 20-25 minutes or until tender and caramelized.
7. While the potatoes are roasting, toast the pecans in a dry skillet over medium heat for 2-3 minutes or until fragrant.
8. Remove the potatoes from the oven and sprinkle toasted pecans on top.
9. Serve warm.
Cooking Time: 20-25 minutes
Jalapeño Popper Stuffed Tiny Potatoes
Get ready to revolutionize your snack game with these bite-sized potatoes packed with spicy flavor! This recipe is perfect for parties or a quick indulgence.
Ingredients:
– 12-15 tiny potatoes (about 1.5 inches in diameter)
– 1/2 cup cream cheese, softened
– 1/4 cup shredded cheddar cheese
– 1/4 cup chopped jalapeños
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Scrub the potatoes clean and dry with paper towels.
3. Poke a few holes in each potato using a fork or knife tip.
4. In a bowl, mix cream cheese, cheddar cheese, and chopped jalapeños until smooth.
5. Stuff each potato with about 1-2 teaspoons of the cheese mixture.
6. Drizzle olive oil over the potatoes and sprinkle with salt and pepper to taste.
7. Bake for 20-25 minutes or until potatoes are tender when pierced with a fork.
Cooking Time: 20-25 minutes
Truffle Oil Tiny Potatoes with Rosemary
Elevate your side dish game with this elegant and flavorful recipe featuring tiny potatoes, rosemary, and a hint of truffle oil. Perfect for a dinner party or a cozy night in.
Ingredients:
– 1 pound small to medium-sized potatoes (about 1-2 inches in diameter)
– 2 tablespoons olive oil
– 2 sprigs fresh rosemary, chopped
– 1 teaspoon truffle oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wash the potatoes and dry them thoroughly with paper towels.
3. In a large bowl, toss the potatoes with olive oil, chopped rosemary, salt, and pepper until they are evenly coated.
4. Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
5. Roast the potatoes for 20-25 minutes or until tender when pierced with a fork.
6. Remove from oven and drizzle with truffle oil. Toss to coat.
7. Serve warm, garnished with additional rosemary if desired.
Cooking Time: 20-25 minutes
Greek-Style Tiny Potatoes with Lemon and Oregano
This simple yet flavorful recipe is perfect for a quick side dish or appetizer. Tiny potatoes are boiled to perfection, then tossed with a zesty mixture of lemon juice, olive oil, garlic, and oregano.
Ingredients:
– 1 pound tiny potatoes (about 20-25 small potatoes)
– 2 tablespoons freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt to taste
Instructions:
1. Place the tiny potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until they’re tender when pierced with a fork.
2. Drain the potatoes and let them cool slightly.
3. In a small bowl, whisk together lemon juice, garlic, olive oil, and oregano.
4. Add the potato mixture to the bowl and toss gently to combine.
5. Season with salt to taste.
Cooking Time: 20-25 minutes
Chipotle Lime Roasted Tiny Potatoes
Elevate your snack game with these addictive tiny potatoes infused with the bold flavors of chipotle peppers and zesty lime juice. Perfect for a quick appetizer or side dish, they’re sure to please even the pickiest eaters.
Ingredients:
– 1 pound tiny potatoes (about 20-25)
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked chipotle peppers in adobo sauce, minced
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with olive oil, cumin, chipotle peppers, garlic, and lime juice until coated.
3. Season with salt and pepper to taste.
4. Spread potatoes in a single layer on a baking sheet lined with parchment paper.
5. Roast for 20-25 minutes or until potatoes are tender and lightly caramelized.
Cooking Time: 20-25 minutes
Garlic Butter Tiny Potatoes with Parsley
This simple yet flavorful recipe brings out the best of tiny potatoes, elevating them from a side dish to a main attraction. With a rich garlic butter and fresh parsley, you’ll be craving more.
Ingredients:
– 1 pound tiny potatoes (about 20-25)
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Scrub the potatoes clean and dry with paper towels.
3. In a large bowl, mix together melted butter, garlic, salt, and pepper.
4. Add the potatoes to the bowl and toss until they’re evenly coated with the garlic butter mixture.
5. Transfer the potatoes to a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 20-25 minutes or until potatoes are tender when pierced with a fork.
7. Remove from oven and sprinkle with chopped parsley.
8. Serve warm, garnished with additional parsley if desired.
Cooking Time: 20-25 minutes
Sour Cream and Onion Tiny Potato Bites
Add a tangy twist to your snack game with these bite-sized potato treats infused with the flavors of sour cream and onion. Perfect for parties, movie nights, or just a quick pick-me-up!
Ingredients:
– 1 large bag of tiny potatoes (about 20-25 pieces)
– 1/4 cup sour cream
– 2 tablespoons mayonnaise
– 1 tablespoon finely chopped fresh onion
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Grated cheddar cheese for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wash and dry the tiny potatoes.
3. In a bowl, mix together sour cream, mayonnaise, onion, garlic powder, salt, and pepper.
4. Add the potato bites to the bowl and toss until they’re evenly coated with the sour cream mixture.
5. Place the coated potatoes on a baking sheet lined with parchment paper in a single layer.
6. Bake for 20-25 minutes or until crispy on the outside and tender on the inside.
7. Serve warm, topped with grated cheddar cheese if desired.
Cooking Time: 20-25 minutes
Pesto-Roasted Tiny Potatoes with Pine Nuts
Elevate your potato game with this flavorful and aromatic recipe that combines the natural sweetness of tiny potatoes with the nutty goodness of pine nuts.
Ingredients:
– 1 pound tiny potatoes, halved
– 2 tablespoons pesto
– 1/4 cup pine nuts
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with olive oil, salt, and pepper until coated.
3. Spread potatoes on a baking sheet lined with parchment paper in a single layer.
4. Roast potatoes for 20-25 minutes or until tender and lightly browned.
5. While potatoes are roasting, toast pine nuts in a small skillet over medium heat for 2-3 minutes or until fragrant.
6. Remove potatoes from oven and drizzle with pesto. Sprinkle toasted pine nuts on top.
7. Serve warm, garnished with parsley leaves if desired.
Cooking Time: 25-30 minutes
Cajun-Spiced Tiny Potatoes with Remoulade
This recipe combines the natural sweetness of tiny potatoes with the bold flavors of Cajun spices and a tangy remoulade sauce, perfect for a quick and flavorful side dish or snack.
Ingredients:
– 1 pound tiny potatoes (about 2-3 inches in diameter)
– 2 tablespoons olive oil
– 1 teaspoon Cajun seasoning
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Remoulade sauce (store-bought or homemade)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Scrub the potatoes clean and dry them with a paper towel.
3. In a bowl, toss the potatoes with olive oil, Cajun seasoning, paprika, salt, and pepper until they’re evenly coated.
4. Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
5. Roast for 20-25 minutes or until the potatoes are tender and caramelized.
6. Serve warm with remoulade sauce for dipping.
Cooking Time: 20-25 minutes
