21 Delicious Mini Potato Recipes You Need to Try

If you’re looking for a fun and tasty way to enjoy potatoes, this mini potato recipe is just the thing! Super simple and packed with flavor, these little bites are perfect as a snack or a side dish. Let’s dive into how you can whip up something delightful in no time!

Cheesy Mini Potato Casserole

Cheesy Mini Potato Casserole is a comforting dish that combines tender potatoes with creamy cheese and savory seasonings. This casserole is rich in flavor, with layers of cheesy goodness that make each bite delightful. It’s a simple recipe that anyone can whip up, perfect for a cozy family dinner or a gathering with friends.

The casserole has a creamy texture with a crispy top that brings a satisfying contrast. The combination of cheese and potatoes creates a classic comfort food dish that’s sure to please even the pickiest eaters. Whether served as a side dish or a main course, this casserole is a delicious option that feels like a warm hug on a plate.

Ingredients

• 4 cups mini potatoes, halved
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the sour cream, cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
3. Add the halved mini potatoes to the bowl and coat them evenly with the cheese mixture.
4. Transfer the potato mixture to a greased baking dish, spreading it out evenly.
5. Bake for 25-30 minutes or until the potatoes are tender and the cheese is bubbly and golden on top.
6. Remove from the oven and let it cool slightly. Garnish with chopped parsley before serving.

Crispy Mini Potato Wedges

These crispy mini potato wedges are a delightful snack that packs a punch of flavor with every bite. With their golden, crunchy exterior and fluffy interior, they make a fantastic companion for dipping sauces or as a side dish for any meal.

What’s great about this recipe is how simple it is to prepare. You only need a handful of ingredients, making it perfect for a quick bite. Plus, the satisfying crunch and savory taste will leave you wanting more!

Ingredients

• 2 pounds small potatoes
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• Dipping sauce of your choice

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Wash and dry the potatoes, then cut them into wedges. Aim for uniform sizes to ensure even cooking.
3. In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, salt, black pepper, and cayenne pepper if using.
4. Spread the wedges in a single layer on the prepared baking sheet.
5. Bake for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.
6. Serve hot with your favorite dipping sauce.

Spicy Mini Potato Hash

Spicy Mini Potato Hash is a delightful dish that packs a flavorful punch with every bite. The combination of tender mini potatoes, colorful bell peppers, and aromatic spices creates a warm and satisfying meal. It’s simple to prepare, making it a fantastic choice for breakfast, brunch, or even a hearty side dish.

This hash is not only delicious but also versatile. You can easily customize it by adding your favorite proteins or veggies. The slightly crispy edges of the potatoes perfectly complement the zesty flavor from the spices, giving you a dish that everyone will love!

Ingredients

• 2 cups mini potatoes, diced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add diced mini potatoes and cook for about 10 minutes, stirring occasionally until they start to soften.
3. Stir in the chopped bell peppers and onion, cooking for an additional 5 minutes.
4. Add minced garlic, paprika, chili powder, salt, and pepper. Mix well and cook for another 5-7 minutes, until the potatoes are crispy and golden.
5. Serve warm and enjoy your spicy mini potato hash!

Mini Potato Skewers with Bacon

Mini Potato Skewers with Bacon are a delightful bite-sized treat that combines the comforting taste of potatoes with the savory crispness of bacon. These skewers are simple to make and are sure to be a hit at any gathering, whether it’s a family barbecue or a friendly get-together.

The potatoes become tender and flavorful after being grilled or baked, while the bacon provides a satisfying crunch. Serve them with your favorite dipping sauce for an extra layer of taste. Everyone will love the fun presentation and delicious flavor in each bite!

Ingredients

• 12 small potatoes
• 12 slices of bacon
• 1 bell pepper, cut into chunks
• 1 tablespoon olive oil
• Salt and pepper to taste
• Your favorite dipping sauce

Instructions

1. Preheat your grill or oven to 400°F (200°C).
2. Wash and boil the small potatoes in salted water until fork-tender, about 10-15 minutes. Drain and let cool slightly.
3. Once cooled, skewer a potato, a piece of bell pepper, and then another potato onto each skewer. Repeat until all ingredients are used.
4. Wrap each skewer with a slice of bacon, securing it as you go. Drizzle with olive oil and season with salt and pepper.
5. Grill or bake the skewers for about 15-20 minutes, turning occasionally, until the bacon is crispy and cooked through.
6. Serve warm with your favorite dipping sauce!

Mini Potatoes with Garlic Parmesan Butter

Mini potatoes with garlic Parmesan butter are a delightful treat that combines crispy textures with rich, savory flavors. These bite-sized goodies are simple to whip up, making them a great choice for both weeknight dinners and festive gatherings.

With a buttery garlic sauce that seeps into the tender potatoes and a sprinkle of Parmesan to top it off, each bite is pure comfort. You’ll find that they’re not only satisfying but also visually appealing, making them an instant hit on any table.

Ingredients

• 1 pound mini potatoes
• 4 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash and dry the mini potatoes, then place them in a large pot. Cover with water and bring to a boil. Cook for about 10-15 minutes until tender but firm.
3. Drain the potatoes and let them cool for a few minutes. Once cool, cut a small slit in the top of each potato for easy seasoning.
4. In a bowl, mix melted butter, minced garlic, salt, and pepper. Brush this mixture generously over each potato.
5. Sprinkle grated Parmesan cheese over the potatoes, making sure to cover them evenly.
6. Arrange the potatoes on a baking sheet and roast in the preheated oven for 15-20 minutes, or until golden and crispy.
7. Once done, remove from the oven and garnish with fresh parsley before serving. Enjoy!

Mini Potato Salad with Mustard Dressing

This mini potato salad is a delightful twist on a classic favorite. With tender potatoes and a zesty mustard dressing, it’s a dish that pairs well with any meal or stands alone as a refreshing snack. The combination of creamy and tangy flavors creates a satisfying bite that everyone will enjoy.

Simple to prepare, this recipe allows you to whip up a flavorful salad in no time. Whether you’re hosting a picnic, a barbecue, or just looking for a light side dish, this mini potato salad is an excellent choice.

Ingredients

• 2 pounds mini potatoes, halved
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper to taste
• 1/4 cup chopped green onions
• 1/4 cup diced bell pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Cook the Potatoes: Place mini potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool.
2. Make the Dressing: In a bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper until smooth.
3. Combine Ingredients: In a large bowl, combine the cooled potatoes, green onions, bell pepper, and parsley. Pour the dressing over the salad and gently toss until well coated.
4. Chill and Serve: Refrigerate for at least 30 minutes before serving to let the flavors meld. Enjoy your mini potato salad!

Garlic Herb Roasted Mini Potatoes

Garlic Herb Roasted Mini Potatoes are a delightful side dish that brings a burst of flavor to any meal. Their buttery texture and crispy exterior make them irresistible. With a simple blend of garlic, herbs, and seasoning, they are easy to prepare and perfect for a weeknight dinner or a special gathering.

The combination of roasted garlic and fresh herbs elevates these mini potatoes, making them a savory treat that pairs well with meats, fish, or even as a stand-alone snack. You’ll love how they turn out golden and crispy in the oven while remaining soft inside. Plus, they are quick to make, so you can have a delicious side dish ready in no time!

Ingredients

• 1.5 pounds mini potatoes
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash the mini potatoes and cut them in half. Place them in a large bowl.
3. In a small bowl, combine the olive oil, minced garlic, thyme, rosemary, salt, and pepper. Stir to mix well.
4. Pour the garlic herb mixture over the potatoes and toss until they are evenly coated.
5. Spread the potatoes in a single layer on a baking sheet.
6. Roast in the preheated oven for 30-35 minutes, or until they are golden brown and tender, flipping them halfway through for even cooking.
7. Remove from the oven and garnish with fresh parsley before serving.

Mini Potatoes with Creamy Dill Sauce

Mini potatoes are not just cute; they are packed with flavor and are incredibly simple to prepare. When paired with a creamy dill sauce, these little gems turn into a delightful side dish or snack that’s perfect for any occasion. The combination of the tender potatoes and the zesty, creamy sauce makes for a delicious experience that’s both satisfying and refreshing.

Making mini potatoes with creamy dill sauce is a breeze, which is why this recipe is perfect for both novice cooks and experienced chefs. You can whip it up quickly for a family dinner or make it for a gathering with friends. It’s all about letting the flavors shine through while keeping the steps easy and straightforward.

Ingredients

• 1 pound mini potatoes
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup sour cream
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1/4 teaspoon onion powder

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash the mini potatoes and cut them in half. Toss them in a bowl with olive oil, salt, and pepper.
3. Place the potatoes cut-side down on a baking sheet and roast for about 25-30 minutes or until they are golden and tender.
4. While the potatoes are roasting, prepare the creamy dill sauce. In a small bowl, mix together sour cream, chopped dill, lemon juice, garlic powder, and onion powder until well combined.
5. Once the potatoes are done, remove them from the oven and arrange them on a serving platter. Drizzle the creamy dill sauce on top or serve it on the side for dipping.

Mini Potatoes Stuffed with Cheese

Mini potatoes stuffed with cheese are a delightful treat that packs a punch of flavor in every bite. These little wonders are crispy on the outside, soft on the inside, and loaded with creamy, melted cheese that will make your taste buds dance. Not only are they delicious, but they are also simple to prepare, making them a perfect snack or appetizer for any gathering.

The beauty of this recipe lies in its versatility. You can customize the cheese and toppings to suit your preferences. Whether you prefer sharp cheddar, gooey mozzarella, or a blend of your favorites, these stuffed mini potatoes are sure to satisfy. Let’s dive into the recipe!

Ingredients

• 12 small potatoes
• 1 cup shredded cheese (your choice)
• 2 tablespoons sour cream
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Chopped chives for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash the mini potatoes and pierce them with a fork to allow steam to escape. Rub them with olive oil and sprinkle with salt.
3. Bake the potatoes for about 25-30 minutes, or until they are tender when pierced with a fork.
4. Remove the potatoes from the oven and let them cool slightly. Cut the tops off each potato and scoop out a small amount of the flesh.
5. In a bowl, mix the scooped potato with shredded cheese, sour cream, garlic powder, salt, and pepper until well combined.
6. Fill each potato with the cheese mixture, then return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Garnish with chopped chives before serving.

Sweet and Spicy Mini Potato Bites

Sweet and spicy mini potato bites are a delightful mix of flavors that make for an irresistible appetizer or snack. Each bite is tender, slightly sweet, and perfectly spiced, creating a fun, flavorful explosion in your mouth. These tasty morsels are also easy to whip up, making them ideal for gatherings or a quick treat at home.

This recipe features mini potatoes stuffed with a mixture that balances sweetness and a touch of heat, making them an exciting addition to any meal. They are sure to be a hit with both kids and adults! Below is a simple recipe to get you started.

Ingredients

• 12 small potatoes
• 1/2 cup cream cheese, softened
• 2 tablespoons honey
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup diced bell peppers (red or green)
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Wash and scrub the mini potatoes thoroughly, then pat them dry.
2. Poke a few holes in each potato with a fork. Place them on a baking sheet and bake for about 25-30 minutes, or until fork-tender.
3. While the potatoes are baking, mix the cream cheese, honey, chili powder, garlic powder, salt, and pepper in a bowl until well combined.
4. Once the potatoes are done, let them cool slightly. Cut them in half and scoop out a small amount of flesh from each half.
5. Fill each potato half with the creamy mixture and top with diced bell peppers.
6. Return the stuffed potatoes to the oven for an additional 10 minutes to warm through.
7. Garnish with fresh cilantro before serving. Enjoy your sweet and spicy mini potato bites!

Herbed Mini Potato and Green Bean Medley

This Herbed Mini Potato and Green Bean Medley is a delightful dish that highlights the natural flavors of fresh ingredients. The combination of tender mini potatoes and crisp green beans creates a satisfying texture, while the herbs add a burst of flavor. It’s a simple dish that packs a punch, perfect for a quick weeknight dinner or as a side for special occasions.

With easy preparation and minimal ingredients, this medley brings a fresh taste to your table. It’s a great way to enjoy seasonal vegetables and can easily be customized with different herbs or spices to suit your palate.

Ingredients

• 1 pound mini potatoes, halved
• 2 cups fresh green beans, trimmed
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the halved mini potatoes with olive oil, thyme, rosemary, salt, and pepper until well coated.
3. Spread the potatoes on a baking sheet in a single layer and roast for about 20 minutes.
4. Add the green beans to the baking sheet and toss with the potatoes. Roast for an additional 15 minutes, or until the vegetables are tender and lightly browned.
5. Remove from the oven, sprinkle with fresh parsley, and serve warm.

Mini Potato and Spinach Frittata

This Mini Potato and Spinach Frittata is a delightful dish that combines the earthy flavors of potatoes with the freshness of spinach. It’s not only tasty but also very simple to make, making it a perfect choice for breakfast, brunch, or even a light dinner. The creamy eggs meld beautifully with the veggies, creating a satisfying meal that everyone will enjoy.

With just a few ingredients and minimal prep time, you can whip up this frittata in no time. It’s a versatile recipe, allowing for substitutions based on what you have on hand. Plus, it’s a great way to sneak in some greens!

Ingredients

• 2 cups mini potatoes, diced
• 1 cup fresh spinach, chopped
• 6 large eggs
• 1/2 cup milk
• 1/2 cup shredded cheese (cheddar or your choice)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium heat. Add the diced mini potatoes and cook for about 10 minutes, stirring occasionally, until tender.
3. Add the chopped spinach to the skillet and sauté for an additional 2-3 minutes until wilted.
4. In a bowl, whisk together the eggs, milk, salt, and pepper. Pour this mixture over the potatoes and spinach in the skillet.
5. Sprinkle the shredded cheese on top and cook for about 2 minutes until the edges begin to set.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the center is set and the top is golden brown.
7. Allow to cool slightly before slicing. Serve warm and enjoy!

Mini Potatoes with Lemon and Rosemary

Mini potatoes with lemon and rosemary are a delightful side dish that combines the earthiness of potatoes with the bright, zesty flavor of lemon. The addition of fresh rosemary creates a fragrant touch that enhances the dish. Plus, this recipe is super simple to whip up, making it perfect for both casual dinners and special occasions.

These roasted mini potatoes are crispy on the outside and tender on the inside. The lemon adds a refreshing tang, while the rosemary provides a savory depth. If you’re looking for a quick and tasty way to elevate your meal, this dish is just what you need!

Ingredients

• 1.5 pounds mini potatoes
• 2 tablespoons olive oil
• 1 lemon, sliced
• 2-3 sprigs fresh rosemary
• Salt and pepper to taste

Instructions

1. Preheat your oven to 425°F (220°C).
2. Wash and dry the mini potatoes, then cut any larger ones in half for even cooking.
3. In a bowl, toss the potatoes with olive oil, salt, and pepper until well coated.
4. Spread the potatoes on a baking sheet and arrange the lemon slices and rosemary sprigs on top.
5. Roast in the oven for 25-30 minutes, or until the potatoes are golden and crispy, tossing halfway through for even browning.
6. Remove from the oven and let cool slightly before serving. Enjoy your lemony, rosemary-infused mini potatoes!

Curry Spiced Mini Potatoes

These curry spiced mini potatoes are a delightful treat that offers a burst of flavor in every bite. They combine the earthy taste of potatoes with aromatic spices, making them a fantastic side dish or snack. The warm, comforting flavors are perfect for any occasion, and the best part? They’re simple to prepare!

With just a handful of ingredients, you can whip up these tasty morsels in no time. Whether you’re hosting a gathering or just looking for a quick dish to complement your meal, these mini potatoes are sure to impress. Let’s dive into the recipe!

Ingredients

• 1 pound mini potatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon curry powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro for garnish

Instructions

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C).
2. Toss the Potatoes: In a mixing bowl, combine the halved mini potatoes with olive oil, curry powder, garlic powder, salt, and black pepper. Toss until well coated.
3. Arrange on a Baking Sheet: Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper.
4. Bake: Place the baking sheet in the preheated oven and bake for about 25-30 minutes, or until the potatoes are golden and tender, flipping halfway through for even cooking.
5. Garnish and Serve: Once done, remove from the oven and garnish with fresh cilantro before serving warm.

Mini Potatoes with Salsa Verde

Mini potatoes with salsa verde offer a delightful blend of flavors that is both zesty and comforting. The tender, small potatoes serve as the perfect base for a vibrant salsa verde, elevating them to a dish that’s simple yet satisfying. This recipe is not only easy to prepare but also makes for a fun side dish or a unique appetizer.

The light and refreshing taste of the salsa complements the rustic flavor of the potatoes, creating a dish that is great for any occasion. Whether you’re hosting a gathering or just looking for a tasty treat, this recipe is sure to please. Let’s dive into how to make these delicious mini potatoes topped with zesty salsa verde!

Ingredients

• 1 pound mini potatoes
• 2 tablespoons olive oil
• Salt to taste
• 1 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 1-2 jalapeños, chopped (adjust to taste)
• 2 cloves garlic, minced
• 1 tablespoon lime juice
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 cup diced avocado (for topping)
• 1/4 cup diced cheese (optional, for topping)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash and dry the mini potatoes, then toss them with olive oil and salt. Place them on a baking sheet in a single layer.
3. Bake the potatoes for about 25-30 minutes, or until they are tender and golden brown, flipping them halfway through.
4. While the potatoes are baking, prepare the salsa verde. In a bowl, combine the parsley, cilantro, jalapeños, garlic, lime juice, cumin, and salt. Mix well to combine all the flavors.
5. Once the potatoes are done, remove them from the oven and let them cool slightly. Cut a small slit in each potato and gently squeeze to open them slightly.
6. Top each potato with a generous spoonful of the salsa verde and garnish with diced avocado and cheese if desired.
7. Serve warm and enjoy your mini potatoes with salsa verde!

Mini Potatoes with Roasted Red Pepper Sauce

Mini potatoes are a delightful addition to any meal, offering a tender texture and comforting flavor. Paired with a roasted red pepper sauce, these little gems become a tasty treat that’s sure to satisfy. The sauce adds a rich, smoky sweetness that perfectly complements the earthy taste of the potatoes, making it a simple yet flavorful dish.

This recipe is not only easy to make but also a crowd-pleaser. You can whip it up in no time, making it ideal for weeknight dinners or special occasions. With just a handful of ingredients, you’ll find that these mini potatoes are both fun to eat and delicious!

Ingredients

• 1 pound mini potatoes
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 red bell pepper, roasted and peeled
• 1 garlic clove
• 1 tablespoon lemon juice
• 2 tablespoons fresh basil, chopped

Instructions

1. Preheat your oven to 400°F (200°C). Toss the mini potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet.
2. Roast the potatoes for about 25-30 minutes, or until they are fork-tender and golden brown.
3. While the potatoes are roasting, prepare the sauce. In a blender, combine the roasted red pepper, garlic, lemon juice, and fresh basil. Blend until smooth and well combined.
4. Once the potatoes are done, remove them from the oven and drizzle the roasted red pepper sauce over the top. Toss gently to coat.
5. Serve warm, garnished with extra basil if desired.

Mini Potato Curry Cakes

Mini Potato Curry Cakes are a delightful treat, combining the comforting flavors of potatoes with aromatic spices. These little cakes are crispy on the outside and tender on the inside, making them perfect for snacking or as a side dish. They’re not only packed with flavor, but they are also simple to prepare, which makes them a hit even for those new to cooking!

The blend of spices gives these cakes a warm, savory taste that pairs wonderfully with a dollop of yogurt or chutney. Whether you’re serving them at a party or enjoying them as a weekday snack, they are sure to please everyone. Let’s dive into the recipe!

Ingredients

• 2 cups boiled and mashed potatoes
• 1/2 cup finely chopped onions
• 1/4 cup chopped cilantro
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder (adjust to taste)
• Salt to taste
• 1/2 cup breadcrumbs
• Oil for frying

Instructions

1. Mix the Ingredients: In a large mixing bowl, combine the mashed potatoes, chopped onions, cilantro, cumin seeds, garam masala, chili powder, and salt. Mix well until fully combined.
2. Form the Cakes: Take a handful of the potato mixture and shape it into small, flat cakes. Repeat until all the mixture is used.
3. Coat with Breadcrumbs: Gently roll each cake in breadcrumbs to create a crispy outer layer.
4. Heat the Oil: In a frying pan, heat oil over medium heat. Make sure there’s enough oil to cover the bottom of the pan.
5. Fry the Cakes: Carefully place the cakes in the hot oil and fry until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels to remove excess oil.
6. Serve: Enjoy hot with yogurt or your favorite chutney!

Mini Potatoes with Tomato Basil Sauce

Mini potatoes are not just cute; they pack a delightful flavor that’s hard to resist. When paired with a fresh tomato basil sauce, they become a simple yet satisfying dish perfect for any occasion. The sweetness of the tomatoes harmonizes beautifully with the earthy notes of the potatoes, making it a dish that’s both hearty and refreshing.

This recipe is straightforward and quick to prepare, making it ideal for weeknight dinners or a gathering with friends. With just a few ingredients, you can create a tasty meal that everyone will enjoy.

Ingredients

• 1 pound mini potatoes
• 2 cups fresh tomatoes, chopped
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: In a pot, bring water to a boil. Add the mini potatoes and cook for about 15 minutes, or until tender. Drain and set aside.
2. Make the Sauce: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Then, add the chopped tomatoes and cook for another 5 minutes until they soften.
3. Add Basil: Stir in the chopped basil, and season with salt and pepper. Let it simmer for a few minutes to blend the flavors.
4. Combine: Toss the cooked mini potatoes in the skillet with the tomato basil sauce until well coated.
5. Serve: Transfer the mini potatoes to a serving bowl, drizzle with extra olive oil if desired, and garnish with additional basil before serving.

Maple Glazed Mini Potatoes

Maple glazed mini potatoes are a delightful side dish that combines the natural sweetness of maple syrup with tender mini potatoes. The rich, warm flavor of the glaze pairs beautifully with the earthy taste of the potatoes, making it a comforting addition to any meal. Plus, this recipe is straightforward, requiring minimal ingredients and effort, perfect for both novice cooks and seasoned chefs.

These mini potatoes are not only delicious but also visually appealing, making them a great choice for gatherings or family dinners. The glaze caramelizes beautifully, creating a shiny finish that enhances the dish’s overall presentation. You’ll love how simple it is to whip up a batch that everyone will enjoy!

Ingredients

• 2 pounds mini potatoes
• 1/4 cup maple syrup
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh rosemary, chopped (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash and scrub the mini potatoes. If they are larger, you can cut them in half for even cooking.
3. In a large bowl, whisk together maple syrup, olive oil, garlic powder, salt, and pepper.
4. Add the potatoes to the bowl and toss until they are evenly coated with the glaze.
5. Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes, or until the potatoes are tender and golden brown, flipping them halfway through for even cooking.
7. If using, sprinkle fresh rosemary over the potatoes before serving for an added burst of flavor.

Mini Potato and Avocado Salad

This Mini Potato and Avocado Salad is a delightful combination of creamy and crunchy textures. The tender mini potatoes pair wonderfully with the smoothness of avocado, creating a dish that’s both satisfying and refreshing. It’s a simple recipe, perfect for a side dish at your next gathering or a light lunch option.

The bright flavors are enhanced with a hint of lime and fresh herbs, making every bite a burst of freshness. Plus, it comes together in no time, so you can whip it up whenever you’re in the mood for something healthy yet delicious.

Ingredients

• 1 pound mini potatoes
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Start by boiling the mini potatoes in salted water until tender, about 10-12 minutes. Drain and let them cool before cutting into halves or quarters.
2. In a large mixing bowl, combine the cooled potatoes, diced avocado, red onion, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
4. Pour the dressing over the potato and avocado mixture, gently tossing to combine without mashing the avocado.
5. Serve immediately or chill in the refrigerator for about 30 minutes to let the flavors meld together.

Mini Potato and Chorizo Tacos

Mini potato and chorizo tacos are a delightful blend of flavors that bring a bit of zest to your meal. The creamy texture of the potatoes pairs perfectly with the spicy, savory notes of the chorizo, creating a harmonious dish that’s both satisfying and easy to whip up.

This recipe is not only simple to prepare but is also perfect for gatherings or a quick weeknight dinner. With fresh ingredients and a burst of flavor, these tacos are sure to be a hit!

Ingredients

• 1 pound mini potatoes, diced
• 8 ounces chorizo, crumbled
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 8 small corn tortillas
• 1 tablespoon olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• Optional: salsa for serving

Instructions

1. Cook the Potatoes: In a pot, boil the diced mini potatoes until tender, about 10-12 minutes. Drain and set aside.
2. Cook the Chorizo: In a skillet, heat the olive oil over medium heat. Add the crumbled chorizo and cook until browned, about 5-7 minutes. Drain excess fat if needed.
3. Combine Ingredients: Add the cooked potatoes to the skillet with the chorizo. Sprinkle in paprika, salt, and pepper, mixing well until everything is combined and heated through.
4. Assemble Tacos: Warm the corn tortillas in a separate pan or microwave. Fill each tortilla with the potato and chorizo mixture. Top with cherry tomatoes and chopped cilantro.
5. Serve: Enjoy your tacos with salsa on the side for an extra kick!