25 Delicious Tiny Potato Recipes for Every Occasion

Zesty, versatile, and utterly irresistible, tiny potatoes are the unsung heroes of the kitchen, ready to transform any meal into a celebration of flavor. Whether you’re whipping up a quick weeknight dinner, hosting a seasonal feast, or craving some comfort food magic, these 25 delicious recipes will inspire you to think big about small spuds. Dive in and discover your next favorite dish!

Garlic Roasted Tiny Potatoes

Get ready to elevate your side game with these crispy, golden nuggets of joy. Garlic roasted tiny potatoes are your ticket to flavor town, no passport required.

Ingredients

• 1.5 lbs petite potatoes, halved
• 3 tbsp extra virgin olive oil
• 4 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh rosemary, finely chopped

Instructions

1. Preheat your oven to 400°F (204°C) to ensure a crispy exterior.
2. In a large mixing bowl, toss the halved petite potatoes with extra virgin olive oil until evenly coated.
3. Add minced garlic, sea salt, freshly ground black pepper, and finely chopped fresh rosemary to the bowl. Toss again to distribute the seasonings evenly.
4. Spread the potatoes in a single layer on a baking sheet, cut side down, for maximum crispiness.
5. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and fork-tender.
6. Halfway through roasting, give the potatoes a gentle stir to ensure even browning.
7. Remove from the oven and let rest for 5 minutes before serving to allow the flavors to meld.

Rich in flavor with a crispy exterior and fluffy interior, these garlic roasted tiny potatoes are a versatile side. Try serving them alongside a creamy aioli for dipping or as a hearty addition to your breakfast hash.

Herbed Tiny Potato Salad

Transform your side game with these bite-sized herbed potatoes—tossed in a tangy, creamy dressing that’s anything but basic.

Ingredients

• 1.5 lbs petite potatoes, halved
• 2 tbsp extra-virgin olive oil
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1/4 cup Greek yogurt
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh chives, thinly sliced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 425°F. On a baking sheet, toss halved petite potatoes with extra-virgin olive oil, sea salt, and black pepper until evenly coated.
2. Roast for 25 minutes, flipping once halfway, until potatoes are golden and crispy on the edges.
3. Tip: For extra crispiness, space potatoes evenly on the sheet—no overlapping!
4. In a large bowl, whisk together Dijon mustard, apple cider vinegar, and Greek yogurt until smooth.
5. Fold in roasted potatoes, fresh dill, and chives until evenly dressed.
6. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.
7. Garnish with additional chives and dill for a fresh, vibrant finish.
8. Tip: Serve at room temperature for the best texture and flavor profile.

Savor the creamy, herby goodness with a crunch in every bite—perfect for picnics or as a bold side to grilled meats.

Crispy Tiny Potato Wedges

Here’s how to turn those tiny potatoes into crispy, golden wedges that’ll steal the show. Hit them with high heat and a sprinkle of magic—aka, smoked paprika.

Ingredients

• 1 lb petite potatoes, halved lengthwise
• 2 tbsp clarified butter, melted
• 1 tsp smoked paprika
• 1/2 tsp sea salt flakes
• 1/4 tsp freshly ground black pepper
• 1 tbsp finely chopped fresh rosemary

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the halved petite potatoes with melted clarified butter until evenly coated.
3. Sprinkle smoked paprika, sea salt flakes, and black pepper over the potatoes, tossing again to ensure each piece is seasoned.
4. Arrange the potatoes cut-side down on the prepared baking sheet, ensuring they’re not touching for maximum crispiness.
5. Roast in the preheated oven for 25 minutes, or until the edges are golden and crispy.
6. Remove from the oven and immediately sprinkle with finely chopped fresh rosemary for an aromatic finish.

Golden and crispy on the outside, tender on the inside—these wedges are a textural dream. Serve them stacked high with a side of garlic aioli for dipping, or scatter over a vibrant grain bowl for added crunch.

Cheesy Tiny Potato Casserole

Dig into this cheesy, comforting tiny potato casserole that’s as easy to make as it is to devour. Perfect for those cozy nights in or a standout side at your next gathering.

Ingredients

• 1.5 lbs petite gold potatoes, halved
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup heavy cream
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp smoked paprika
• 2 tbsp chives, finely chopped

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with clarified butter.
2. In a large bowl, toss the halved petite gold potatoes with minced garlic, sea salt, black pepper, and smoked paprika until evenly coated.
3. Arrange the potatoes in a single layer in the prepared baking dish. Tip: Ensure the potatoes are cut side down for maximum crispiness.
4. Pour heavy cream evenly over the potatoes, then sprinkle with freshly grated sharp cheddar cheese.
5. Bake for 45 minutes, or until the cheese is bubbly and golden brown. Tip: For an extra crispy top, broil for the last 2-3 minutes.
6. Remove from the oven and let rest for 5 minutes. Tip: This allows the cream to thicken slightly for the perfect consistency.
7. Garnish with finely chopped chives before serving.

Fluffy on the inside with a crispy, cheesy crust, this casserole is a textural dream. Serve it alongside a crisp green salad or as the star of your brunch table for a dish that’s sure to impress.

Spicy Tiny Potato Skewers

Bold flavors meet bite-sized fun in these Spicy Tiny Potato Skewers. Perfect for snacking or serving at your next gathering, they pack a punch with minimal fuss.

Ingredients

• 1 lb petite potatoes, halved
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 cup fresh cilantro, finely chopped
• 1 tbsp lime juice
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill or grill pan to medium-high heat (400°F).
2. In a large bowl, toss the halved petite potatoes with extra-virgin olive oil, smoked paprika, cayenne pepper, garlic powder, and sea salt until evenly coated.
3. Thread the seasoned potatoes onto the soaked wooden skewers, about 4-5 halves per skewer.
4. Grill the skewers for 10-12 minutes, turning every 3 minutes, until the potatoes are golden brown and fork-tender.
5. While the skewers grill, mix the finely chopped cilantro with lime juice in a small bowl to create a quick garnish.
6. Remove the skewers from the grill and immediately drizzle with the cilantro-lime mixture.
7. Serve hot, with an extra sprinkle of sea salt if desired.

Perfectly charred on the outside and fluffy inside, these skewers offer a smoky, spicy kick balanced by the freshness of cilantro and lime. Try serving them atop a creamy avocado spread for an extra layer of flavor.

Tiny Potato and Bacon Hash

Transform your breakfast game with this crispy, savory Tiny Potato and Bacon Hash. Toss those mini spuds in smoky bacon fat and watch them turn golden perfection.

Ingredients

• 1 lb petite potatoes, halved
• 4 oz thick-cut bacon, diced
• 2 tbsp clarified butter
• 1/2 cup yellow onion, finely diced
• 2 pasture-raised eggs, lightly beaten
• 1/4 tsp smoked paprika
• Salt, to precise taste

Instructions

1. Preheat a cast-iron skillet over medium heat (350°F) for even cooking.
2. Render diced bacon until crisp (5-7 minutes), then transfer to a paper towel-lined plate, reserving fat in skillet.
3. Add clarified butter to skillet, then sauté halved petite potatoes cut-side down until golden (12-15 minutes), stirring occasionally for even browning.
4. Introduce finely diced yellow onion, cooking until translucent (3-4 minutes), then sprinkle smoked paprika for depth.
5. Create two wells in the hash, pouring lightly beaten pasture-raised eggs into each. Cover skillet to steam eggs to soft-set (2-3 minutes).
6. Fold crisp bacon back into the hash, seasoning with salt precisely to taste before serving.

Zesty and rich, this hash boasts a crispy exterior with a tender interior, perfect when topped with a dollop of crème fraîche or a sprinkle of fresh chives.

Rosemary Tiny Potato Bake

Absolutely nobody can resist these golden, crispy-edged tiny potatoes, roasted to perfection with fragrant rosemary and a hint of garlic. A side so good, it steals the spotlight.

Ingredients

• 1.5 lbs petite potatoes, halved
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh rosemary, finely chopped
• 3 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C) and position the rack in the center.
2. In a large mixing bowl, combine the halved petite potatoes, extra virgin olive oil, finely chopped rosemary, minced garlic, sea salt, and freshly ground black pepper. Toss until the potatoes are evenly coated.
3. Spread the potatoes in a single layer on a parchment-lined baking sheet, cut side down, to ensure maximum crispiness.
4. Roast in the preheated oven for 25 minutes, then flip each potato half to expose the other cut side. Continue roasting for another 20-25 minutes, or until the potatoes are golden brown and crispy.
5. Remove from the oven and let stand for 5 minutes to allow the flavors to meld.

Kick your dinner game up a notch with these rosemary tiny potato bakes. Their crispy exterior gives way to a fluffy, tender inside, infused with the aromatic blend of rosemary and garlic. Serve alongside a dollop of sour cream or as a hearty base for your favorite protein.

Tiny Potato Pancakes

Nailing the perfect bite-sized crunch, these Tiny Potato Pancakes are your next obsession. Crispy edges, fluffy centers, and utterly snackable—whip them up in minutes.

Ingredients

• 1 lb russet potatoes, peeled and grated
• 1/4 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter
• 1/4 cup sour cream, for serving
• 1 tbsp chives, finely chopped, for garnish

Instructions

1. Preheat a non-stick skillet over medium heat (350°F) and add 1 tbsp clarified butter.
2. In a large bowl, combine grated potatoes, flour, salt, pepper, and beaten egg until evenly mixed.
3. Form small, flat pancakes (about 2 inches in diameter) with the mixture, squeezing out excess moisture.
4. Place pancakes in the skillet, ensuring they don’t touch. Cook for 3-4 minutes per side until golden brown and crispy.
5. Transfer cooked pancakes to a paper towel-lined plate to drain. Repeat with remaining mixture, adding more butter as needed.
6. Serve hot with a dollop of sour cream and a sprinkle of chives.

Whisk these pancakes away to your next brunch or enjoy them as a midnight snack. The contrast of the crispy exterior against the tender inside is irresistible. Try topping with smoked salmon for an elegant twist.

Creamy Tiny Potato Soup

Ready to dive into a bowl of comfort? This creamy tiny potato soup is your next obsession—silky, rich, and packed with flavor.

Ingredients

• 1.5 lbs petite gold potatoes, halved
• 3 tbsp clarified butter
• 1 large shallot, finely minced
• 2 cloves garlic, crushed
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 1 tsp white pepper, freshly ground
• 1 tsp sea salt
• 2 tbsp chives, finely chopped

Instructions

1. Melt clarified butter in a heavy-bottomed pot over medium heat until shimmering.
2. Add minced shallot and crushed garlic, sautéing until translucent, about 3 minutes.
3. Introduce halved petite gold potatoes, stirring to coat in butter, and cook for 5 minutes to lightly caramelize.
4. Pour in chicken stock, bringing to a gentle boil before reducing to a simmer for 20 minutes, or until potatoes are fork-tender.
5. Blend the soup in batches until smooth, then return to the pot over low heat.
6. Stir in heavy cream, white pepper, and sea salt, warming through for 5 minutes without boiling.
7. Garnish with finely chopped chives before serving.

Now, savor the velvety texture and buttery undertones of this soup. Not your average potato soup, it’s a luxurious twist on a classic, perfect with a crusty artisanal bread for dipping.

Tiny Potato and Green Bean Stir Fry

Make your weeknights shine with this effortless yet vibrant stir fry. Mini potatoes and crisp green beans unite in a dance of textures, all tossed in a garlicky, umami-packed sauce that’ll have you reaching for seconds.

Ingredients

• 1 lb baby potatoes, halved
• 8 oz haricots verts, trimmed
• 2 tbsp clarified butter
• 3 garlic cloves, minced
• 1 tbsp tamari
• 1 tsp toasted sesame oil
• 1/2 tsp crushed red pepper flakes
• 1/4 cup water
• Sea salt, to finish

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add halved baby potatoes, cut side down, and sear undisturbed for 4 minutes to develop a golden crust.
3. Flip potatoes and continue cooking for another 3 minutes, stirring occasionally for even browning.
4. Introduce haricots verts and minced garlic to the skillet, sautéing for 2 minutes until garlic is fragrant but not browned.
5. Pour in water and immediately cover the skillet, steaming the vegetables for 3 minutes to tenderize.
6. Uncover, add tamari, toasted sesame oil, and crushed red pepper flakes, tossing to coat evenly. Cook for 1 more minute to meld flavors.
7. Finish with a pinch of sea salt, adjusting to your preference.

The potatoes boast a creamy interior with a caramelized edge, while the green beans retain a satisfying snap. Serve atop a mound of jasmine rice or as a robust side to grilled salmon for a meal that’s as visually appealing as it is delicious.

Honey Glazed Tiny Potatoes

Absolutely nobody can resist these bite-sized golden nuggets. Honey Glazed Tiny Potatoes are the ultimate side dish—crispy, sweet, and ridiculously easy to make.

Ingredients

• 1.5 lbs petite potatoes, halved
• 3 tbsp clarified butter, melted
• 2 tbsp raw honey
• 1 tsp flaky sea salt
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the halved petite potatoes with melted clarified butter until evenly coated.
3. Arrange the potatoes cut-side down on the prepared baking sheet, ensuring they’re not touching for maximum crispiness.
4. Roast for 20 minutes, then flip each potato and drizzle with raw honey.
5. Sprinkle with flaky sea salt, smoked paprika, and freshly ground black pepper.
6. Return to the oven for another 10-15 minutes, until the edges are caramelized and the centers are tender.
7. Garnish with fresh thyme leaves before serving.

Just imagine the crunch of those caramelized edges giving way to a fluffy interior. Serve these glazed potatoes atop a smear of goat cheese or alongside grilled salmon for a show-stopping meal.

Tiny Potato and Chorizo Tacos

Snag these bite-sized delights that pack a punch with smoky chorizo and creamy tiny potatoes, all hugged by a warm tortilla.

Ingredients

• 1 cup tiny potatoes, quartered
• 1/2 lb Mexican chorizo, casing removed
• 1 tbsp clarified butter
• 8 corn tortillas
• 1/4 cup crumbled queso fresco
• 2 tbsp finely chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat a skillet over medium heat (350°F) and add clarified butter.
2. Add quartered tiny potatoes to the skillet, sautéing until golden brown, about 5 minutes.
3. Push potatoes to one side, add chorizo, breaking it apart with a spatula, and cook until crispy, 4 minutes.
4. Combine potatoes and chorizo, stirring to meld flavors, then remove from heat.
5. Warm corn tortillas on a dry skillet for 30 seconds per side until pliable.
6. Divide the potato-chorizo mixture evenly among tortillas.
7. Garnish with queso fresco and cilantro, serving lime wedges on the side for squeezing.

Hearty and vibrant, these tacos offer a crispy-meets-creamy texture with a zesty lime finish. Try stacking them high on a platter for a shareable feast or pair with a chilled avocado crema for extra indulgence.

Parmesan Crusted Tiny Potatoes

Snag these bite-sized beauties for a crispy, cheesy side that steals the show. Parmesan Crusted Tiny Potatoes are your new go-to for effortless elegance.

Ingredients

• 1.5 lbs petite potatoes, halved
• 2 tbsp clarified butter, melted
• 1/2 cup finely grated Parmigiano-Reggiano
• 1 tsp smoked paprika
• 1/2 tsp sea salt flakes
• 1/4 tsp freshly cracked black pepper
• 2 tbsp extra-virgin olive oil

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss halved potatoes with melted clarified butter until evenly coated.
3. Arrange potatoes cut-side down on the prepared baking sheet, ensuring they don’t touch.
4. Roast for 20 minutes, or until the bottoms are golden and crisp.
5. Flip each potato carefully. Sprinkle evenly with Parmigiano-Reggiano, smoked paprika, sea salt, and black pepper.
6. Drizzle with extra-virgin olive oil. Return to oven for 5-7 minutes, until cheese is melted and bubbly.
7. Let rest for 2 minutes before serving to allow cheese to set slightly.

Just imagine the crunch of that golden crust giving way to a fluffy center. Serve these atop a swipe of garlic aioli for dipping or alongside a juicy grilled ribeye for a meal that’s anything but small.

Tiny Potato and Kale Gratin

Overwhelm your taste buds with this creamy, crunchy Tiny Potato and Kale Gratin. Layer thinly sliced potatoes and kale in a rich, cheesy sauce for a dish that’s as satisfying to make as it is to eat.

Ingredients

• 1 lb tiny potatoes, thinly sliced to 1/8-inch thickness
• 2 cups kale, stems removed and leaves chopped
• 1 1/2 cups heavy cream
• 1 cup Gruyère cheese, grated
• 1/2 cup Parmesan cheese, freshly grated
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 1/2 tsp nutmeg, freshly grated
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9-inch baking dish with clarified butter.
2. In a medium saucepan over medium heat, warm the heavy cream, garlic, nutmeg, sea salt, and black pepper until just simmering. Remove from heat.
3. Layer half of the potato slices in the prepared baking dish, overlapping slightly. Top with half of the kale, then half of the Gruyère and Parmesan cheeses.
4. Repeat the layers with the remaining potatoes, kale, and cheeses. Pour the warm cream mixture evenly over the top.
5. Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
6. Let the gratin rest for 10 minutes before serving to allow the layers to set.

Here’s the deal: the gratin emerges with a golden crust, hiding layers of tender potatoes and kale beneath. Serve it as a decadent side or a main with a crisp salad for contrast.

Smoky Tiny Potato Stew

Ready to dive into a bowl of comfort with a twist? This smoky tiny potato stew packs flavor and simplicity in every bite, perfect for those cozy nights in.

Ingredients

• 1 lb petite potatoes, halved
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 4 cups vegetable stock
• 1 cup heavy cream
• Salt, to season
• Freshly ground black pepper, to season
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and sauté until translucent, 4-5 minutes, stirring occasionally.
3. Stir in minced garlic, smoked paprika, and ground cumin, cooking until fragrant, about 1 minute.
4. Toss in halved petite potatoes, coating them evenly with the spice mixture.
5. Pour in vegetable stock, bringing the mixture to a boil. Reduce heat to low, simmering uncovered for 20 minutes, or until potatoes are tender.
6. Tip: For a thicker stew, mash a few potatoes against the side of the pot before the next step.
7. Stir in heavy cream, seasoning with salt and pepper to taste. Simmer for an additional 5 minutes to meld flavors.
8. Tip: Always taste and adjust seasoning before serving to ensure a balanced flavor profile.
9. Garnish with freshly chopped parsley for a fresh, colorful finish.
10. Tip: Let the stew sit for 5 minutes off the heat before serving to allow flavors to deepen.

Perfectly creamy with a smoky undertone, this stew’s texture is velvety yet hearty. Serve it with crusty bread for dipping or top with crispy bacon bits for an extra layer of flavor.

Tiny Potato and Egg Breakfast Skillet

Kickstart your morning with this Tiny Potato and Egg Breakfast Skillet—crispy, creamy, and downright irresistible. Perfect for those who crave a hearty breakfast without the fuss.

Ingredients

• 1 cup petite gold potatoes, quartered
• 2 tbsp clarified butter
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup sharp cheddar cheese, grated
• 1 tbsp chives, finely chopped
• 1/2 tsp smoked paprika
• Salt, to precise taste

Instructions

1. Preheat a 10-inch cast-iron skillet over medium heat (350°F) for 2 minutes.
2. Add clarified butter to the skillet, swirling to coat the bottom evenly.
3. Place quartered petite gold potatoes in the skillet, arranging them in a single layer. Cook for 5 minutes without stirring to achieve a golden crust.
4. Flip potatoes using a spatula, then cook for an additional 5 minutes until uniformly crispy.
5. Reduce heat to low (250°F). Pour lightly beaten pasture-raised eggs over the potatoes, tilting the skillet to distribute evenly.
6. Sprinkle grated sharp cheddar cheese and smoked paprika over the eggs. Cover with a lid and cook for 3 minutes, or until the eggs are just set.
7. Remove from heat. Garnish with finely chopped chives and a precise pinch of salt.

Light, fluffy eggs meet crispy potatoes in this skillet sensation. Serve directly from the pan for a rustic touch, or plate with a side of avocado for extra creaminess.

Balsamic Roasted Tiny Potatoes

Zesty and vibrant, these balsamic roasted tiny potatoes are your next obsession. Crisp edges, creamy centers, and a glossy glaze make them irresistible.

Ingredients

• 1.5 lbs petite potatoes, halved
• 3 tbsp extra-virgin olive oil
• 2 tbsp aged balsamic vinegar
• 1 tsp flaky sea salt
• 1/2 tsp freshly cracked black pepper
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped

Instructions

1. Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss halved potatoes with olive oil, ensuring each piece is evenly coated.
3. Arrange potatoes cut-side down on the prepared baking sheet. Roast for 20 minutes, undisturbed, to achieve a golden crust.
4. Meanwhile, in a small bowl, whisk together balsamic vinegar, minced garlic, and rosemary.
5. After 20 minutes, flip potatoes and drizzle with the balsamic mixture. Season with sea salt and black pepper.
6. Return to oven and roast for an additional 10-15 minutes, until potatoes are caramelized and fork-tender.
7. Tip: For extra crispiness, space potatoes evenly on the baking sheet without overcrowding.
8. Tip: Use a microplane for mincing garlic to ensure it melts into the glaze seamlessly.
9. Tip: Let potatoes rest for 5 minutes after roasting to allow flavors to meld.

Juicy and bursting with umami, these potatoes boast a sticky-sweet glaze with herbaceous notes. Serve them atop a creamy polenta or alongside a sharp arugula salad for contrast.

Tiny Potato and Mushroom Ragout

Let’s dive into a dish that’s all about cozy vibes and big flavors—perfect for those nights when you crave something hearty yet elegant.

Ingredients

• 1 lb baby potatoes, halved
• 2 cups wild mushrooms, sliced
• 2 tbsp clarified butter
• 1 cup heavy cream
• 1 tbsp fresh thyme, chopped
• 1/2 cup dry white wine
• 1 shallot, finely diced
• 2 garlic cloves, minced
• Salt, to precise taste

Instructions

1. Preheat a large skillet over medium heat and add clarified butter until shimmering.
2. Sauté shallots and garlic until translucent, about 2 minutes, ensuring they don’t brown.
3. Add mushrooms, stirring occasionally, until they release their moisture and begin to brown, roughly 5 minutes.
4. Deglaze with white wine, scraping up any browned bits, and reduce by half, about 3 minutes.
5. Stir in baby potatoes and thyme, coating them evenly with the mushroom mixture.
6. Pour in heavy cream, bring to a gentle simmer, and cook until potatoes are tender, about 15 minutes, stirring occasionally to prevent sticking.
7. Season with salt precisely, tasting as you go to achieve a balanced flavor.

Perfectly creamy with a hint of earthiness, this ragout pairs beautifully with crusty bread or over a bed of al dente pasta for a twist on tradition.

Tiny Potato and Spinach Curry

Unleash a burst of flavor with this tiny potato and spinach curry—quick, vibrant, and packed with nutrients. Perfect for a weeknight dinner that doesn’t skimp on taste or texture.

Ingredients

• 1 lb tiny potatoes, halved
• 2 cups fresh spinach, tightly packed
• 1 tbsp clarified butter
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 cup coconut milk, full-fat
• 1/2 cup vegetable stock
• 1 tbsp lemon juice, freshly squeezed
• Salt, to precise taste

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced onion, sauté until translucent, 3-4 minutes, stirring occasionally.
3. Stir in minced garlic and grated ginger, cook until fragrant, 30 seconds.
4. Add halved tiny potatoes, turmeric, cumin, coriander, and cayenne pepper. Toss to coat evenly, cook for 2 minutes.
5. Pour in coconut milk and vegetable stock, bring to a gentle simmer.
6. Cover and cook until potatoes are tender, 15-20 minutes, stirring occasionally.
7. Fold in fresh spinach until just wilted, about 1 minute.
8. Finish with freshly squeezed lemon juice and adjust salt precisely.

Get ready to dive into a curry that’s creamy, spicy, and slightly tangy. Serve over steamed basmati rice or with warm naan for a complete meal that’s as satisfying as it is simple.

Tiny Potato and Sausage Sheet Pan Dinner

You won’t believe how this tiny potato and sausage sheet pan dinner transforms your weeknight. Roast to golden perfection, toss with bold flavors, and serve with zero fuss.

Ingredients

• 1 lb petite gold potatoes, halved
• 12 oz smoked Andouille sausage, sliced into 1/2-inch rounds
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 425°F (218°C) to ensure a crispy finish.
2. In a large mixing bowl, combine halved petite gold potatoes, sliced smoked Andouille sausage, extra-virgin olive oil, finely chopped fresh rosemary, garlic powder, smoked paprika, freshly ground black pepper, and sea salt. Toss until evenly coated.
3. Spread the mixture in a single layer on a rimmed baking sheet, ensuring pieces don’t overlap for optimal roasting.
4. Roast in the preheated oven for 25 minutes, then flip each piece for even browning. Continue roasting for another 10-15 minutes until potatoes are fork-tender and sausage edges are crisped.
5. Let rest for 5 minutes off the heat to allow flavors to meld.

Crispy on the outside, tender within, this dish packs a smoky, herby punch. Drizzle with aioli or toss with fresh arugula for a peppery contrast.

Tiny Potato and Corn Chowder

Every spoonful of this chowder is a cozy hug in a bowl, blending creamy potatoes with sweet corn for a dish that’s both comforting and craveable.

Ingredients

• 1 tbsp clarified butter
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 lb tiny potatoes, halved
• 3 cups fresh corn kernels
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 1 tsp smoked paprika
• Salt, to precise taste
• Freshly ground black pepper, to precise taste
• 2 tbsp chopped fresh chives

Instructions

1. Melt clarified butter in a large pot over medium heat until shimmering.
2. Add diced yellow onion, sautéing until translucent, about 5 minutes.
3. Stir in minced garlic, cooking until fragrant, 30 seconds.
4. Introduce halved tiny potatoes, stirring to coat in the butter mixture.
5. Pour in chicken stock, bringing to a boil. Reduce heat to simmer, cooking until potatoes are tender, 15 minutes.
6. Add fresh corn kernels, simmering for an additional 5 minutes.
7. Blend half the chowder briefly for a creamy texture, leaving some chunks for body.
8. Stir in heavy cream and smoked paprika, heating through but not boiling.
9. Season with salt and freshly ground black pepper, adjusting to precise taste.
10. Garnish with chopped fresh chives before serving.

Perfectly balanced, this chowder boasts a velvety texture with pops of sweet corn and earthy potatoes. Serve it in hollowed-out bread bowls for an edible presentation that doubles as comfort food.

Tiny Potato and Leek Pie

Ready to level up your comfort food game? This tiny potato and leek pie packs a punch with its buttery crust and creamy filling—perfect for those cozy nights in.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 2 medium leeks, white and light green parts only, thinly sliced
• 1 tbsp clarified butter
• 1 cup Yukon Gold potatoes, peeled and diced into 1/4-inch cubes
• 1/2 cup heavy cream
• 2 pasture-raised eggs, lightly beaten
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp nutmeg, freshly grated

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the sifted flour and cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough.
4. Wrap the dough in plastic and chill for 30 minutes.
5. While the dough chills, heat the clarified butter in a skillet over medium heat. Add the leeks and sauté until soft, about 5 minutes.
6. Add the diced potatoes to the skillet and cook for another 5 minutes, stirring occasionally. Tip: Ensure the potatoes are just tender but not mushy.
7. In a separate bowl, whisk together the heavy cream, beaten eggs, sea salt, black pepper, and nutmeg.
8. Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
9. Spread the leek and potato mixture evenly over the dough, then pour the cream mixture over the top.
10. Fold the overhang over the filling, creating a rustic edge. Tip: For a golden crust, brush the edges with a little beaten egg.
11. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.

Perfectly golden and flaky, this pie offers a delightful contrast between the creamy interior and crisp crust. Serve it warm with a side of arugula salad for a light, balanced meal.

Tiny Potato and Chicken Alfredo

Never underestimate the power of tiny potatoes in a creamy Alfredo. This dish combines tender, bite-sized potatoes with succulent chicken in a rich, garlicky sauce that’s ready to impress.

Ingredients

• 1 lb tiny potatoes, halved
• 2 boneless, skinless chicken breasts, cubed
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 2 tbsp clarified butter
• 3 garlic cloves, minced
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp nutmeg, freshly grated
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Preheat a large skillet over medium heat and add 1 tbsp extra virgin olive oil.
2. Season the cubed chicken breasts with sea salt and black pepper, then add to the skillet. Cook for 5-7 minutes until golden brown and cooked through. Remove and set aside.
3. In the same skillet, melt clarified butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
4. Add halved tiny potatoes to the skillet. Cook for 10 minutes, stirring occasionally, until potatoes are tender and lightly browned.
5. Pour in heavy cream and bring to a gentle simmer. Stir in freshly grated Parmesan cheese and nutmeg. Cook for 3-5 minutes until the sauce thickens.
6. Return the cooked chicken to the skillet. Stir to combine and heat through for 2 minutes.
7. Garnish with freshly chopped parsley before serving.

Delight in the creamy texture and the harmonious blend of flavors. Serve this dish over al dente pasta or with a side of crusty bread to soak up every last drop of sauce.

Tiny Potato and Beef Stew

Let’s dive into a cozy bowl of comfort that’s as easy to make as it is to devour. This stew packs a punch with tender beef and tiny potatoes, simmered to perfection.

Ingredients

• 1 lb chuck beef, cubed
• 2 cups tiny potatoes, halved
• 1 tbsp clarified butter
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 2 cups beef stock, low-sodium
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper

Instructions

1. Heat clarified butter in a large Dutch oven over medium-high heat until shimmering.
2. Add cubed chuck beef, searing on all sides until deeply browned, about 3 minutes per side. Remove and set aside.
3. In the same pot, add diced yellow onion, cooking until translucent, about 5 minutes. Tip: Scrape the bottom to incorporate those flavorful browned bits.
4. Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
5. Return the beef to the pot, adding tiny potatoes, beef stock, smoked paprika, and thyme leaves. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 45 minutes, or until beef is fork-tender. Tip: Stir occasionally to prevent sticking.
7. Season with salt and freshly ground black pepper to finish. Tip: Let it rest for 10 minutes off the heat to allow flavors to meld.

You’ll love the melt-in-your-mouth beef paired with the creamy tiny potatoes. Serve it over a slice of crusty bread to soak up every last drop of that rich, smoky broth.

Tiny Potato and Shrimp Scampi

Just when you thought shrimp scampi couldn’t get any better, we’re tossing in tiny potatoes for a twist that’s downright addictive. This dish? A creamy, garlicky dream that’s ready in a flash.

Ingredients

• 1 lb tiny potatoes, halved
• 1 lb large shrimp, peeled and deveined
• 4 tbsp clarified butter
• 4 garlic cloves, minced
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh parsley
• 1/2 tsp red pepper flakes
• Salt, to precise taste

Instructions

1. Preheat a large skillet over medium-high heat. Add clarified butter, swirling to coat.
2. Add tiny potatoes, cut side down. Cook for 5 minutes until golden. Flip; cook another 5 minutes.
3. Push potatoes to the side. Add shrimp in a single layer. Sear for 2 minutes per side.
4. Stir in minced garlic and red pepper flakes. Cook for 30 seconds until fragrant.
5. Pour in white wine and lemon juice. Simmer for 3 minutes to reduce slightly.
6. Remove from heat. Sprinkle with chopped parsley and a precise pinch of salt.

Lusciously creamy potatoes meet perfectly tender shrimp in a sauce that’s bold and bright. Serve it straight from the skillet with crusty bread to soak up every last drop.

Conclusion

Let these 25 tiny potato recipes inspire your next meal, snack, or party dish! Perfect for any occasion, they’re sure to delight. We’d love to hear which recipes you try and love—drop a comment below. Don’t forget to share your favorites on Pinterest so others can enjoy these delicious ideas too. Happy cooking!

Bella Bacinos