Looking for a versatile ingredient to add some flavor and excitement to your meals? Look no further than the humble little potato! These bite-sized spuds are perfect for snacking, side dishes, or even as a main course. And with their natural sweetness and versatility in cooking methods, they’re a great addition to many cuisines.
From classic roasted recipes to international twists and creative uses, we’ve gathered 20 delicious little potato recipes that are sure to please even the pickiest eaters. Whether you’re looking for a quick and easy side dish or a hearty main course, these recipes have got you covered. So go ahead and get creative with these tiny tubers – your taste buds will thank you!
Garlic Butter Roasted Little Potatoes
A simple yet flavorful side dish that’s perfect for any occasion. These little potatoes are packed with aromatic garlic butter flavor and a hint of crunch from the roasting process.
Ingredients:
– 1 pound little potatoes, halved
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: chopped fresh parsley or chives for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with softened butter, minced garlic, salt, and pepper until they’re evenly coated.
3. Spread potatoes out in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until potatoes are tender and lightly browned, flipping them halfway through the cooking time.
5. Garnish with chopped parsley or chives, if desired.
Cooking Time: 20-25 minutes
Crispy Parmesan Little Potato Wedges
Elevate your snack game with these addictive Crispy Parmesan Little Potato Wedges, perfect for a quick appetizer or movie night treat. With minimal ingredients and simple prep, you’ll be enjoying crispy, cheesy goodness in no time!
Ingredients:
– 2-3 large potatoes
– 1/4 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut potatoes into wedges, about 1/2 inch thick.
3. In a bowl, mix together Parmesan cheese and breadcrumbs.
4. Toss potato wedges with olive oil, salt, and pepper.
5. Add the Parmesan-breadcrumb mixture, tossing to coat evenly.
6. Line a baking sheet with parchment paper and arrange wedges in a single layer.
7. Bake for 20-25 minutes or until crispy and golden brown.
Cooking Time: 20-25 minutes
Herbed Little Potato Salad with Lemon Dressing
This refreshing potato salad combines the earthy sweetness of baby potatoes with the brightness of lemon and a hint of herbs, making it perfect for a light and satisfying side dish or meal.
Ingredients:
– 1 pound small red potatoes, peeled and halved
– 2 tablespoons freshly chopped parsley
– 1 tablespoon freshly chopped dill
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Place the potatoes in a large pot of boiling salted water. Cook for 10-12 minutes, or until tender when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature.
3. In a small bowl, whisk together lemon juice and olive oil to make the dressing.
4. Add the chopped parsley and dill to the dressing and stir to combine.
5. Gently fold the dressing into the cooled potatoes until well coated.
6. Season with salt and pepper to taste.
7. Serve at room temperature or chilled.
Cooking Time: 15-18 minutes
Little Potato and Bacon Skillet Hash
This recipe combines the comforting flavors of crispy bacon, creamy potatoes, and savory onions in a single skillet dish that’s perfect for breakfast, brunch, or dinner. With just a few simple ingredients, you can create a delicious meal that’s ready in under 30 minutes.
Ingredients:
– 1 large onion, diced
– 6-8 small Yukon gold potatoes, peeled and diced
– 6 slices of bacon, diced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the diced potatoes and cook for an additional 10-12 minutes, stirring occasionally, until they’re tender and lightly browned.
4. Add the diced bacon to the skillet and stir to combine with the potatoes and onions.
5. Reduce heat to medium-low and cook for an additional 2-3 minutes, stirring frequently, until the bacon is crispy.
6. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Spicy Little Potato Tacos with Avocado Crema
This recipe combines the comfort of mashed potatoes with the bold flavors of Mexico, topped with a creamy and refreshing avocado crema. Perfect for a quick weeknight dinner or a flavorful twist on taco Tuesday.
Ingredients:
– 3-4 small to medium-sized potatoes, peeled and chopped into 1-inch cubes
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 8-10 corn tortillas
– Avocado crema (see below for recipe)
– Optional toppings: diced tomatoes, shredded lettuce, diced radishes, sour cream, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss potatoes with olive oil, onion, garlic, cumin, smoked paprika, and cayenne pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos with roasted potatoes, avocado crema, and desired toppings.
Avocado Crema Recipe:
– 1 ripe avocado, diced
– 1/2 cup sour cream
– Juice of 1 lime
– Salt to taste
Combine all ingredients in a bowl and mix until smooth. Refrigerate for at least 30 minutes before serving.
Little Potato and Green Bean Stir-Fry
Quick and delicious, this recipe combines tender potatoes and crisp green beans with savory flavors. Perfect as a side dish or main course!
Ingredients:
– 1 lb small new potatoes, peeled and halved
– 2 cups fresh green beans, trimmed
– 2 tablespoons vegetable oil
– 1 clove garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the potatoes and cook for 5-7 minutes, or until they start to brown.
3. Add the green beans and continue cooking for another 4-5 minutes, or until the potatoes are tender and the green beans are crisp-tender.
4. Stir in the garlic, soy sauce, salt, and pepper.
5. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Cheesy Little Potato Casserole
A comforting side dish that’s perfect for family gatherings or weeknight meals. This casserole combines the natural sweetness of small potatoes with a rich, cheesy topping.
Ingredients:
– 1 pound small red potatoes, thinly sliced
– 2 tablespoons butter
– 1/4 cup grated cheddar cheese
– 1/4 cup grated mozzarella cheese
– 1/2 cup milk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine potato slices, butter, salt, and pepper. Toss until potatoes are well coated.
3. In a separate bowl, mix cheddar and mozzarella cheese.
4. In a 9×13-inch baking dish, arrange half of the potato mixture in an even layer.
5. Pour milk over the potatoes, followed by the cheese mixture.
6. Top with remaining potato slices.
7. Bake for 45-50 minutes or until potatoes are tender and top is golden brown.
Cooking Time: 45-50 minutes
Little Potato and Chorizo Breakfast Bake
Little Potato and Chorizo Breakfast Bake Recipe
A hearty and flavorful breakfast bake that combines the natural sweetness of little potatoes with the spicy kick of chorizo. Perfect for a weekend brunch or a quick morning meal.
- Ingredients:
- 1 lb little potatoes, peeled and cut into 1/2-inch pieces
- 4 slices chorizo, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Instructions:
- Precrack the potatoes in a bowl.
- In a large skillet, heat the olive oil over medium-high. Add the chorizo and cook until browned, about 3-4 minutes. Remove from heat and set aside.
- In the same skillet, add the diced onion and cook until translucent, about 2-3 minutes. Add the minced garlic and cook for an additional minute.
- Add the potatoes to the skillet and stir to combine with the onion and garlic mixture. Season with salt and pepper to taste.
- Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the potatoes are tender and lightly browned.
Rosemary Little Potato Focaccia
Elevate your snack game with this flavorful and aromatic focaccia, infused with the essence of rosemary and sweet potatoes. Perfect for a quick bite or as a accompaniment to your favorite soups and salads.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1/4 cup whole wheat flour
– 1/2 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 cup cooked, mashed sweet potatoes
– 2 tablespoons chopped fresh rosemary
– Coarse sea salt, for topping (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine warm water and yeast; let sit for 5 minutes.
3. Add olive oil, whole wheat flour, all-purpose flour, and salt; mix until shaggy dough forms.
4. Knead in mashed sweet potatoes and rosemary.
5. Place dough on a baking sheet lined with parchment paper, shape into a rectangle, and dimple with your fingers.
6. Bake for 20-25 minutes or until golden brown.
7. Sprinkle with coarse sea salt, if desired.
Cooking Time: 20-25 minutes
Little Potato and Mushroom Ragout
This simple yet flavorful ragout is perfect for a weeknight dinner or as a side dish to impress your guests. With tender potatoes, savory mushrooms, and aromatic herbs, this recipe is sure to become a family favorite.
Ingredients:
– 1 lb little potatoes (about 4-5 medium-sized), peeled and halved
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes.
4. Add the halved potatoes, thyme, salt, and pepper. Stir to combine.
5. Reduce heat to medium-low and simmer for 15-20 minutes or until the potatoes are tender.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped parsley if desired.
Cooking Time: 25-30 minutes
Little Potato Gnocchi with Sage Butter
This recipe brings together the comforting warmth of potato gnocchi and the earthy richness of sage butter, creating a delightful fall-inspired dish. Perfect for a cozy evening in.
Ingredients:
– 2 large Russet potatoes
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, softened
– 2 tablespoons chopped fresh sage leaves
– Parmesan cheese, grated (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Bake the potatoes for 45-50 minutes or until tender.
2. Let the potatoes cool, then peel and mash them in a bowl.
3. Add flour, salt, and mix until a dough forms.
4. Divide the dough into 4 equal pieces. Roll each piece into a long rope.
5. Cut the ropes into 1-inch (2.5 cm) pieces to form gnocchi.
6. In a skillet, melt butter over medium heat. Add chopped sage leaves and cook for 1-2 minutes or until fragrant.
7. Cook the gnocchi in boiling salted water for 3-4 minutes. Drain and toss with sage butter.
Cooking Time: 45-50 minutes (for baking potatoes) + 10-12 minutes (for cooking gnocchi)
Smoky Little Potato and Corn Chowder
This hearty chowder is a perfect blend of smoky flavor and comforting warmth, featuring tender potatoes and sweet corn in a rich and creamy broth. It’s an ideal recipe for a chilly evening or a cozy weekend lunch.
Ingredients:
– 1 large onion, diced
– 2 cloves of garlic, minced
– 2 cups diced Yukon gold potatoes (about 2-3 medium-sized)
– 1 cup frozen corn kernels
– 1/4 cup smoked paprika
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons unsalted butter
– 1 cup chicken broth
– 1 cup heavy cream or half-and-half (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add potatoes, corn, smoked paprika, thyme, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally.
3. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes or until potatoes are tender.
4. Stir in heavy cream or half-and-half (if using) and serve hot.
Cooking Time: 25-30 minutes
Little Potato and Spinach Stuffed Peppers
Add a twist to traditional stuffed peppers with this flavorful and nutritious recipe that combines the sweetness of potatoes with the earthiness of spinach. Perfect for a quick and easy weeknight dinner or a special occasion.
Ingredients:
– 4 bell peppers, any color
– 2 medium-sized potatoes, peeled and diced
– 1 bunch fresh spinach, chopped
– 1 onion, finely chopped
– 1 garlic clove, minced
– 1/2 cup shredded cheddar cheese (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, sauté potatoes, onion, and garlic until tender.
4. Add chopped spinach and cook until wilted.
5. Stuff each pepper with the potato-spinach mixture, topping with shredded cheese (if using).
6. Cover with foil and bake for 25 minutes.
7. Remove foil and continue baking for an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 35-40 minutes
Little Potato and Leek Gratin
A creamy, comforting side dish that’s perfect for any occasion. This recipe highlights the natural sweetness of little potatoes and caramelized leeks, all wrapped up in a rich and buttery gratin.
Ingredients:
– 1 lb little potatoes (about 4-5), thinly sliced
– 2 large leeks, white and light green parts only, thinly sliced
– 2 tablespoons unsalted butter
– 1/2 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook leeks in butter over medium heat until caramelized and tender, about 20-25 minutes.
3. In a separate pot, boil sliced potatoes until slightly tender. Drain and set aside.
4. In a greased 9×13-inch baking dish, create a layer of potatoes, followed by a layer of cooked leeks. Repeat this process until all ingredients are used, finishing with a layer of potatoes on top.
5. Sprinkle cheddar cheese and pour in heavy cream. Season with salt and pepper to taste.
6. Bake for 35-40 minutes or until the top is golden brown and the potatoes are tender.
Cooking Time: 40 minutes
Little Potato and Sausage Sheet Pan Dinner
This hearty sheet pan dinner combines tender potatoes, flavorful sausage, and crisp vegetables for a quick and satisfying meal. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound little potatoes (about 4-6 medium-sized)
– 1 pound sweet Italian sausage, casings removed
– 2 tablespoons olive oil
– 1 large onion, peeled and chopped
– 2 cloves garlic, minced
– 1 red bell pepper, seeded and chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a large sheet pan with parchment paper.
3. Toss potatoes with 1 tablespoon olive oil, salt, and pepper on the prepared sheet pan. Roast for 20 minutes or until tender.
4. In a large skillet, cook sausage over medium-high heat until browned, about 5-7 minutes. Remove from heat and set aside.
5. Add remaining 1 tablespoon olive oil to the same skillet. Cook onion, garlic, and red bell pepper for 3-4 minutes or until tender.
6. Arrange cooked sausage on top of potatoes and vegetables. Serve hot and enjoy!
Cooking Time: 30-35 minutes
Little Potato and Pesto Flatbread
Add a burst of flavor to your meal with this simple yet satisfying flatbread recipe. Fresh pesto, roasted potatoes, and melted mozzarella cheese come together for a delicious and easy-to-make snack or side dish.
Ingredients:
– 1 package of pizza dough (homemade or store-bought)
– 2-3 little potatoes, peeled and thinly sliced
– 1/4 cup fresh pesto
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out the pizza dough to a thickness of about 1/8 inch.
3. Spread pesto evenly over the dough, leaving a 1-inch border around edges.
4. Arrange potato slices on top of pesto.
5. Drizzle with olive oil and season with salt and pepper.
6. Sprinkle mozzarella cheese over potatoes.
7. Bake for 12-15 minutes or until crust is golden brown and cheese is melted.
Cooking Time: 12-15 minutes
Little Potato and Chickpea Curry
This flavorful and nutritious curry is a perfect blend of comforting and zesty, making it a great addition to your meal rotation. With the sweetness of potatoes and chickpeas, this dish is sure to become a family favorite.
Ingredients:
– 1 medium onion, diced
– 2-3 small to medium-sized potatoes, peeled and diced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric
– Salt and pepper to taste
– 2 cups vegetable broth
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add onion, potatoes, garlic, cumin, coriander, turmeric, salt, and pepper. Cook, stirring occasionally, until potatoes are tender (about 15-20 minutes).
3. Stir in chickpeas and vegetable broth. Bring to a simmer.
4. Reduce heat to low and let curry simmer for an additional 10-15 minutes or until flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 35-40 minutes
Little Potato and Caramelized Onion Tart
A sweet and savory tart that combines tender potatoes with the deep flavor of caramelized onions. Perfect as a side dish or main course, this recipe is sure to please.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large potatoes, thinly sliced
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Place on prepared baking sheet.
3. In a large skillet, cook potatoes and onions over medium heat for 20-25 minutes, stirring occasionally, until tender and caramelized.
4. Arrange potato and onion mixture on one half of the puff pastry, leaving a 1/2-inch border around edges.
5. Fold other half of puff pastry over filling, pressing edges to seal. Crimp edges with a fork.
6. Brush with olive oil and sprinkle with cheese (if using). Bake for 25-30 minutes or until golden brown.
Cooking Time: 45-50 minutes
Little Potato and Kale Soup with Crispy Bacon
A hearty and comforting soup that combines the sweetness of potatoes with the earthiness of kale, topped with crispy bacon for added smokiness. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 bunch of curly kale, stems removed and chopped
– 6 slices of bacon, cut into small pieces
– 4 cups of chicken broth
– 1 onion, diced
– 2 cloves of garlic, minced
– Salt and pepper to taste
Instructions:
1. In a large pot, cook the bacon over medium heat until crispy. Remove from heat and set aside.
2. Add the onion and garlic to the same pot and sauté until softened.
3. Add the potatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until potatoes are tender.
4. Stir in the chopped kale and cook until wilted.
5. Serve soup hot, topped with crispy bacon pieces.
Cooking Time: 25-30 minutes
Little Potato and Dill Pickle Salad
This refreshing salad combines the sweetness of little potatoes with the tanginess of dill pickles, perfect for a light and satisfying side dish or lunch. With its simple ingredients and quick prep time, it’s an ideal option for busy days.
Ingredients:
– 1 pound small red bliss potatoes
– 1/2 cup chopped fresh dill
– 1/4 cup finely chopped dill pickle
– 2 tablespoons mayonnaise
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Boil the potatoes until tender, about 10-12 minutes. Drain and let cool.
2. In a large bowl, combine the cooled potatoes, chopped fresh dill, and finely chopped pickle.
3. In a small bowl, whisk together the mayonnaise and lemon juice. Pour over the potato mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Serve chilled or at room temperature.
Cooking Time: 15 minutes
Summary
Get ready to indulge in the world of little potatoes! This article presents 20 delicious recipe ideas that are perfect for any occasion. From classic roasted potatoes to creative twists like spicy tacos and cheesy casseroles, there’s something for everyone. Whether you’re looking for a quick weeknight dinner or a show-stopping centerpiece for your next gathering, these recipes are sure to impress. So go ahead, get inspired, and start cooking up some little potato magic!
