24 Delicious Tiny Potato Recipes for Every Occasion

Little potatoes are the unsung heroes of the kitchen, ready to transform any meal into a cozy, comforting delight. Whether you’re whipping up a quick weeknight dinner or crafting a dish for your next seasonal gathering, these 24 tiny potato recipes promise to deliver big flavors for every occasion. Dive in and discover how these small but mighty spuds can make your cooking shine!

Garlic Parmesan Roasted Tiny Potatoes

Just when you thought potatoes couldn’t get any better, these Garlic Parmesan Roasted Tiny Potatoes prove you wrong. Crispy on the outside, fluffy on the inside, and loaded with flavor—they’re the ultimate side dish.

Ingredients

• For the potatoes:
  • 1.5 lbs tiny potatoes, halved
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the garlic parmesan topping:
  • 3 cloves garlic, minced
  • 1/4 cup grated parmesan cheese
  • 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the halved tiny potatoes with olive oil, salt, and black pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet, cut side down, for maximum crispiness.
4. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden and crispy on the edges.
5. While the potatoes roast, mix together the minced garlic, grated parmesan, and chopped parsley in a small bowl.
6. Once the potatoes are done, immediately sprinkle the garlic parmesan mixture over them while they’re still hot, allowing the cheese to melt slightly.
7. Give the potatoes a gentle toss to distribute the topping evenly before serving.

Crave-worthy doesn’t even begin to describe these potatoes. The crispy edges give way to a soft center, while the garlic parmesan topping adds a savory punch. Serve them alongside your favorite protein or as a standout appetizer at your next gathering.

Herbed Tiny Potato Salad

Perfect for picnics or potlucks, this Herbed Tiny Potato Salad packs a punch with fresh flavors and a creamy texture that’ll have everyone asking for seconds.

Ingredients

• For the potatoes:
  • 2 lbs tiny potatoes, halved
  • 1 tbsp salt
• For the dressing:
  • 1/2 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste

Instructions

1. Bring a large pot of water to a boil. Add 1 tbsp salt and the halved tiny potatoes. Boil for 12-15 minutes, until tender when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature, about 20 minutes. Tip: Spread them on a baking sheet to cool faster.
3. In a large bowl, whisk together 1/2 cup mayonnaise, 2 tbsp Dijon mustard, and 1 tbsp lemon juice until smooth.
4. Add the cooled potatoes to the bowl with the dressing. Gently toss to coat. Tip: Use a rubber spatula to avoid breaking the potatoes.
5. Fold in 1/4 cup chopped fresh dill and 1/4 cup chopped fresh parsley. Season with salt and pepper to taste. Tip: Taste as you go to balance the flavors.
6. Chill the salad in the refrigerator for at least 1 hour before serving to let the flavors meld.

Herbed Tiny Potato Salad is creamy with a bright, herby kick and a satisfying bite from the tender potatoes. Serve it on a bed of greens for a colorful presentation or alongside grilled meats for a hearty meal.

Crispy Tiny Potato Skewers

Make your snack game unbeatable with these Crispy Tiny Potato Skewers—crunchy, golden, and ridiculously easy to devour in one bite.

Ingredients

• For the potatoes:
  • 1 lb tiny potatoes, halved
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the skewers:
  • 10 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the halved tiny potatoes with olive oil, salt, and black pepper until evenly coated.
3. Thread 4-5 potato halves onto each soaked wooden skewer, leaving a small space between each piece.
4. Arrange the skewers on the prepared baking sheet in a single layer, ensuring they don’t touch.
5. Bake for 25-30 minutes, flipping halfway through, until the potatoes are crispy and golden brown.
6. Let the skewers cool for 2 minutes before serving to avoid burning your fingers.

Absolutely addictive, these skewers offer a perfect crunch with a soft, fluffy inside. Serve them with a side of spicy aioli or tuck them into a lunchbox for a fun twist on the usual.

Tiny Potato and Bacon Hash

Whip up this Tiny Potato and Bacon Hash for a breakfast that’s as easy as it is delicious. Crispy, savory, and ready in minutes, it’s the ultimate morning game-changer.

Ingredients

• For the hash:
  • 1 lb tiny potatoes, halved
  • 4 slices bacon, chopped
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For serving:
  • 2 eggs
  • 1 tbsp chopped chives

Instructions

1. Preheat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove bacon and set aside, leaving the fat in the skillet.
2. Add olive oil to the skillet with the bacon fat. Toss in the halved tiny potatoes, salt, and pepper. Cook, stirring occasionally, until potatoes are golden and tender, about 15 minutes.
3. Tip: For extra crispiness, press the potatoes down with a spatula halfway through cooking.
4. Return the crispy bacon to the skillet with the potatoes. Stir to combine and cook for another 2 minutes to reheat the bacon.
5. Tip: If the skillet seems dry, add a splash more olive oil to prevent sticking.
6. In a separate pan, fry the eggs to your liking. Sunny-side up adds a creamy texture that pairs perfectly with the hash.
7. Tip: For a non-stick egg, ensure the pan is hot before adding the egg and use a lid to steam the top for a perfect finish.
8. Divide the hash between plates, top with a fried egg, and sprinkle with chopped chives.

Zesty and satisfying, this hash boasts a perfect crunch with every bite. Serve it with a side of avocado or a dollop of sour cream for an extra layer of flavor.

Cheesy Tiny Potato Casserole

Make your taste buds dance with this Cheesy Tiny Potato Casserole—creamy, crunchy, and totally addictive in every bite.

Ingredients

• For the potatoes:
  • 2 lbs tiny potatoes, halved
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
• For the topping:
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F. Pro tip: Use convection for extra crispiness.
2. Toss halved potatoes with olive oil, salt, and pepper. Spread on a baking sheet.
3. Roast for 20 minutes until golden. Flip halfway for even cooking.
4. While potatoes roast, heat heavy cream in a saucepan over medium heat until simmering.
5. Stir in cheddar, Parmesan, and garlic powder until smooth. Remove from heat to avoid curdling.
6. Transfer roasted potatoes to a casserole dish. Pour cheese sauce evenly over the top.
7. Mix panko with melted butter and parsley. Sprinkle over the casserole.
8. Bake at 375°F for 15 minutes until topping is golden and crispy.
9. Let stand for 5 minutes before serving. This helps the sauce set for perfect slices.

Perfectly gooey inside with a crispy top, this casserole shines as a side or a main. Try topping with crispy bacon bits for an extra flavor punch.

Spicy Tiny Potato Tacos

Just when you thought tacos couldn’t get any better, these Spicy Tiny Potato Tacos crash the party. Packed with heat and crunch, they’re a game-changer for taco night.

Ingredients

• For the potatoes: 1 lb tiny potatoes, 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp salt
• For the tacos: 8 corn tortillas, 1 cup shredded cabbage, 1/2 cup crumbled queso fresco, 1/4 cup chopped cilantro, 1 lime cut into wedges
• For the spicy sauce: 1/2 cup sour cream, 1 tbsp hot sauce, 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 400°F. Toss the tiny potatoes with olive oil, chili powder, cumin, and salt until evenly coated.
2. Spread the potatoes on a baking sheet in a single layer. Roast for 25 minutes, flipping halfway, until crispy and golden.
3. While the potatoes roast, mix sour cream, hot sauce, and garlic powder in a small bowl to make the spicy sauce. Set aside.
4. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side. Keep them wrapped in a towel to stay warm.
5. Assemble the tacos by placing a spoonful of potatoes on each tortilla, then top with shredded cabbage, queso fresco, and a drizzle of the spicy sauce.
6. Garnish with chopped cilantro and serve with lime wedges on the side for an extra zing.

Make every bite count with these tacos—crispy potatoes meet creamy, spicy sauce in a tortilla that’s just begging to be devoured. Try stacking them high for an Instagram-worthy presentation or keep it messy for maximum flavor.

Tiny Potato and Green Bean Stir Fry

Bold flavors meet in this tiny potato and green bean stir fry—quick, crunchy, and packed with personality. Perfect for those nights when you need a side that steals the show.

Ingredients

• For the stir fry:
  • 1 cup tiny potatoes, halved
  • 1 cup green beans, trimmed
  • 2 tbsp olive oil
• For the sauce:
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp garlic powder

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add tiny potatoes to the skillet. Cook for 5 minutes, stirring occasionally, until they start to golden.
3. Tip: Don’t overcrowd the skillet to ensure each piece gets perfectly crispy.
4. Add green beans to the skillet. Stir-fry for another 3 minutes until bright green and slightly tender.
5. Tip: Keep the heat high to lock in that vibrant color and crunch.
6. In a small bowl, whisk together soy sauce, honey, and garlic powder until smooth.
7. Pour the sauce over the vegetables in the skillet. Toss to coat evenly and cook for 1 more minute.
8. Tip: The sauce will thicken slightly as it heats—this is when you know it’s ready.

Just like that, you’ve got a dish with crispy potatoes, snappy beans, and a glossy, sweet-salty glaze. Serve it over rice or alongside grilled chicken for a meal that’s anything but basic.

Rosemary Tiny Potato Wedges

Get ready to level up your snack game with these crispy, herby delights. Perfect for dipping or devouring solo, they’re a bite-sized revolution.

Ingredients

• For the wedges:
  • 1 lb tiny potatoes, halved
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary, finely chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the halved potatoes with olive oil, rosemary, salt, and pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet. Tip: Give them space to crisp up, avoid crowding.
4. Roast for 20 minutes, then flip each wedge. Tip: Use a thin spatula for flipping to keep the crispy edges intact.
5. Roast for another 15-20 minutes until golden and crispy. Tip: For extra crispiness, broil for the last 2 minutes, watching closely to prevent burning.

Munch on these golden nuggets straight off the tray or pair with a creamy aioli for dipping. Their crispy exterior and fluffy interior make them irresistibly snackable.

Honey Glazed Tiny Potatoes

Dig into these bite-sized beauties that are crispy on the outside, tender inside, and dripping with sweet, sticky honey glaze. Perfect for snacking or sprucing up your dinner plate.

Ingredients

• For the potatoes:
  • 1.5 lbs tiny potatoes, halved
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the glaze:
  • 3 tbsp honey
  • 1 tbsp soy sauce
  • 1 tsp garlic powder

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the halved tiny potatoes with olive oil, salt, and black pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet, cut side down, for maximum crispiness.
4. Roast for 25 minutes, or until the potatoes are golden and fork-tender.
5. While the potatoes roast, whisk together honey, soy sauce, and garlic powder in a small bowl for the glaze.
6. Transfer the roasted potatoes to a large bowl, drizzle with the honey glaze, and toss gently to coat.
7. Return the glazed potatoes to the baking sheet and roast for an additional 5 minutes to caramelize the glaze.

Zesty and sweet, these honey glazed tiny potatoes offer a delightful contrast of textures and flavors. Serve them atop a creamy polenta or alongside grilled chicken for a meal that’s anything but ordinary.

Tiny Potato and Chorizo Breakfast Skillet

Craving a breakfast that packs a punch? This tiny potato and chorizo skillet is your ticket to flavor town—quick, easy, and utterly delicious.

Ingredients

– For the skillet: 1 cup tiny potatoes (halved), 1/2 cup chorizo (casing removed), 1/4 cup diced onion, 1 tbsp olive oil, 2 eggs, 1/4 cup shredded cheddar cheese, Salt to taste

Instructions

1. Heat olive oil in a skillet over medium heat (350°F). 2. Add halved tiny potatoes and diced onion to the skillet, cooking for 5 minutes until potatoes start to soften. *Tip: Stir occasionally for even cooking.* 3. Push potatoes and onions to one side, add chorizo to the other side, breaking it apart with a spoon. Cook for 3 minutes until browned. 4. Mix everything together in the skillet, creating small wells for the eggs. 5. Crack eggs into the wells, cover the skillet, and cook for 2-3 minutes until eggs are just set. *Tip: Covering helps the eggs cook evenly.* 6. Sprinkle shredded cheddar cheese over the top, cover again for 1 minute until melted. 7. Season with salt to taste and serve immediately. *Tip: For extra flavor, top with fresh cilantro or avocado slices.* Must-try for anyone who loves a hearty breakfast with a spicy kick. The creamy yolks mix perfectly with the crispy potatoes and smoky chorizo—serve with warm tortillas for an extra treat.

Creamy Tiny Potato Soup

Transform your dinner game with this creamy tiny potato soup—comfort in a bowl, ready in no time.

Ingredients

• For the base:
  • 2 tbsp unsalted butter
  • 1 small onion, diced
  • 2 garlic cloves, minced
• For the soup:
  • 1.5 lbs tiny potatoes, halved
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
• For garnish:
  • 2 tbsp chopped chives
  • 1/2 cup shredded cheddar cheese

Instructions

1. Melt butter in a large pot over medium heat. Tip: Use a heavy-bottomed pot to prevent burning.
2. Add onion and garlic. Cook until translucent, about 3 minutes.
3. Stir in potatoes, chicken broth, salt, and pepper. Bring to a boil.
4. Reduce heat to low. Simmer until potatoes are tender, about 15 minutes. Tip: Pierce a potato with a fork to check doneness.
5. Use an immersion blender to puree half the soup for a creamy texture with chunks. Tip: For smoother soup, blend all of it.
6. Stir in heavy cream. Heat through for 2 minutes.
7. Serve hot, garnished with chives and cheddar cheese.

Just imagine the velvety texture meeting the rich, comforting flavors. Perfect with crusty bread or as a fancy starter with a drizzle of truffle oil.

Tiny Potato and Kale Gratin

You won’t believe how this Tiny Potato and Kale Gratin turns basic into breathtaking. Layer crispy, creamy, and leafy in every bite—no fancy skills needed.

Ingredients

• For the base:
  • 1 lb tiny potatoes, thinly sliced
  • 2 cups kale, chopped
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the sauce:
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan
  • 1 garlic clove, minced
  • 1/4 tsp black pepper
• For the topping:
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan
  • 1 tbsp melted butter

Instructions

1. Preheat your oven to 375°F. Lightly grease a baking dish with olive oil.
2. Toss the sliced potatoes and kale with 1 tbsp olive oil and 1/2 tsp salt in a bowl. Spread evenly in the dish. Tip: Thin slices ensure even cooking.
3. In a saucepan, combine heavy cream, 1/2 cup Parmesan, minced garlic, and black pepper. Heat over medium until simmering, then pour over the potatoes and kale. Tip: Stir constantly to prevent burning.
4. Mix breadcrumbs, 1/4 cup Parmesan, and melted butter in a bowl. Sprinkle over the gratin. Tip: For extra crunch, toast the breadcrumbs first.
5. Bake for 35-40 minutes until golden and bubbly. Let stand for 5 minutes before serving.

Warm, crispy top gives way to tender potatoes and silky kale beneath. Serve with a fried egg on top for breakfast vibes or alongside roast chicken for dinner.

BBQ Tiny Potato Bites

Perfect for your next game day or backyard bash, these BBQ Tiny Potato Bites pack a punch of flavor in every bite. Crispy on the outside, tender on the inside, and slathered in a smoky-sweet sauce that’s downright addictive.

Ingredients

• For the potatoes:
  • 1 lb tiny potatoes, halved
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the BBQ sauce:
  • 1/2 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the halved tiny potatoes with olive oil, salt, and pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet. Roast for 25 minutes, flipping halfway through, until golden and crispy.
4. While the potatoes roast, whisk together ketchup, brown sugar, apple cider vinegar, smoked paprika, and garlic powder in a small saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
5. Transfer the roasted potatoes to a large bowl. Pour the BBQ sauce over the potatoes and gently toss until all pieces are evenly coated.
6. Return the sauced potatoes to the baking sheet and roast for an additional 5 minutes to caramelize the sauce.

Every bite of these BBQ Tiny Potato Bites offers a crispy exterior with a melt-in-your-mouth center, all wrapped in a glossy, finger-licking sauce. Serve them piled high on a platter with toothpicks for easy snacking, or alongside a cool ranch dip for the ultimate contrast.

Tiny Potato and Egg Breakfast Bowl

Zesty mornings call for something hearty yet simple. This Tiny Potato and Egg Breakfast Bowl packs flavor and comfort in every bite—perfect for those on-the-go or savoring a slow start.

Ingredients

• For the potatoes: 1 cup tiny potatoes, halved; 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper
• For the eggs: 2 large eggs; 1 tbsp butter; 1/4 tsp salt
• For serving: 1/4 cup shredded cheddar cheese; 1 tbsp chopped chives

Instructions

1. Preheat your oven to 400°F. Toss the halved tiny potatoes with olive oil, salt, and pepper on a baking sheet.
2. Roast the potatoes for 20 minutes, or until golden and crispy. Flip halfway through for even cooking.
3. While the potatoes roast, melt butter in a non-stick skillet over medium heat. Crack the eggs into the skillet.
4. Cook the eggs sunny-side up for 3 minutes, or until the whites are set but the yolks are still runny. Season with salt.
5. Divide the roasted potatoes between two bowls. Top each with a sunny-side-up egg.
6. Sprinkle shredded cheddar cheese and chopped chives over the top. Serve immediately.

Silky yolks mingle with crispy potatoes and melted cheese for a breakfast that’s both satisfying and Instagram-worthy. Try adding a dash of hot sauce for an extra kick.

Savory Tiny Potato Pancakes

Absolutely everyone needs these crispy, golden bites in their life—tiny potato pancakes that pack a punch of flavor and crunch in every bite.

Ingredients

• For the pancakes:
  • 2 cups grated potatoes
  • 1/4 cup all-purpose flour
  • 1 large egg, beaten
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil
• For serving:
  • 1/4 cup sour cream
  • 2 tbsp chopped chives

Instructions

1. Preheat a large non-stick skillet over medium heat and add 1 tbsp of vegetable oil.
2. In a large bowl, mix grated potatoes, flour, beaten egg, salt, and black pepper until well combined.
3. Form small patties with the mixture, about 2 inches in diameter, and place them in the skillet. Tip: Squeeze out excess moisture from the potatoes for crispier pancakes.
4. Cook for 3-4 minutes on each side or until golden brown and crispy. Tip: Avoid overcrowding the skillet to ensure even cooking.
5. Remove the pancakes from the skillet and drain on paper towels. Repeat with the remaining mixture, adding more oil as needed.
6. Serve hot with a dollop of sour cream and a sprinkle of chopped chives. Tip: For an extra kick, add a dash of hot sauce to the sour cream before serving.

Bite into these savory tiny potato pancakes for a perfect crunch outside and a tender, fluffy inside. Elevate your brunch game by stacking them high with smoked salmon and a poached egg on top.

Tiny Potato and Mushroom Ragout

Elevate your comfort food game with this tiny potato and mushroom ragout—bold flavors, minimal effort, and maximum coziness in every bite.

Ingredients

• For the ragout:
• 1 lb tiny potatoes, halved
• 8 oz cremini mushrooms, sliced
• 2 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add onions and garlic, sauté for 2 minutes until fragrant.
3. Toss in mushrooms, cook for 5 minutes until they release their moisture.
4. Add tiny potatoes, stir to combine, and cook for another 3 minutes.
5. Pour in vegetable broth, bring to a simmer, and cook for 10 minutes until potatoes are tender.
6. Stir in heavy cream and thyme, simmer for 2 more minutes to thicken slightly.
7. Season with salt and pepper, serve hot.

Tip: For a richer flavor, brown the mushrooms well before adding other ingredients.

Tip: Use a mix of wild mushrooms for an earthy depth.

Tip: Garnish with grated Parmesan for a salty finish.

Velvety cream coats each potato and mushroom piece, creating a dish that’s both hearty and elegant. Try serving over crusty bread or alongside a crisp green salad for contrast.

Lemon Pepper Tiny Potatoes

Get ready to elevate your side game with these zesty Lemon Pepper Tiny Potatoes—crispy, tangy, and utterly addictive.

Ingredients

• For the potatoes:
  • 1.5 lbs tiny potatoes, halved
  • 2 tbsp olive oil
  • 1 tsp salt
• For the seasoning:
  • 1 tbsp lemon zest
  • 2 tsp black pepper, freshly ground
  • 1 tbsp lemon juice
  • 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the halved tiny potatoes with olive oil and salt until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet, cut side down for maximum crispiness.
4. Roast for 25 minutes, or until the potatoes are golden and fork-tender.
5. While the potatoes roast, mix together lemon zest, black pepper, lemon juice, and garlic powder in a small bowl.
6. Transfer the roasted potatoes to a large bowl and drizzle with the lemon pepper mixture, tossing gently to coat.
7. Serve immediately for the best texture and flavor.

Kick back and enjoy the perfect balance of crispy edges and fluffy centers, with a bright lemon pepper kick that’s irresistible. Try serving them alongside grilled chicken or as a standout addition to your next brunch spread.

Tiny Potato and Sausage Sheet Pan Dinner

Viral-worthy and utterly simple, this dish turns tiny potatoes and savory sausage into a one-pan wonder. Roast to golden perfection, then devour.

Ingredients

• For the sheet pan:
  • 1.5 lbs tiny potatoes, halved
  • 12 oz smoked sausage, sliced into 1/2-inch pieces
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Line a sheet pan with parchment paper for easy cleanup.
2. In a large bowl, toss the halved tiny potatoes and sliced sausage with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
3. Spread the mixture in a single layer on the prepared sheet pan. Tip: Don’t overcrowd the pan to ensure everything gets crispy.
4. Roast in the preheated oven for 25 minutes, then stir the ingredients. Tip: Use a spatula to flip the potatoes and sausage for even browning.
5. Continue roasting for another 10-15 minutes, or until the potatoes are fork-tender and the sausage is crispy around the edges. Tip: For extra crispiness, broil for the last 2-3 minutes, watching closely to prevent burning.

Golden and crispy with a smoky, savory flavor, this sheet pan dinner is a crowd-pleaser. Serve it straight from the pan with a side of spicy mustard for dipping, or toss it with fresh greens for a hearty salad.

Tiny Potato and Spinach Curry

Viral alert: This Tiny Potato and Spinach Curry is your next weeknight hero. Packed with flavor, ready in a flash, and guaranteed to disappear faster than you can say ‘seconds’.

Ingredients

• For the curry base:
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp ginger, grated
• For the spices:
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1/2 tsp chili powder
• For the main ingredients:
  • 1 cup tiny potatoes, halved
  • 2 cups fresh spinach
  • 1 can (14 oz) coconut milk

Instructions

1. Heat 1 tbsp olive oil in a large pan over medium heat until shimmering.
2. Add 1 small diced onion, sauté until translucent, about 3 minutes.
3. Stir in 2 minced garlic cloves and 1 tbsp grated ginger, cook for 1 minute until fragrant.
4. Mix in 1 tsp turmeric, 1 tsp cumin, and 1/2 tsp chili powder, toast for 30 seconds to unlock flavors.
5. Add 1 cup halved tiny potatoes, stir to coat in spices.
6. Pour in 1 can coconut milk, bring to a simmer, then reduce heat to low.
7. Cover and cook for 15 minutes, or until potatoes are tender when pierced with a fork.
8. Fold in 2 cups fresh spinach, cook just until wilted, about 2 minutes.

Every bite of this curry is a creamy, spicy hug. Serve it over rice for a hearty meal, or with naan to scoop up every last bit of sauce.

Balsamic Glazed Tiny Potatoes

Roast these balsamic glazed tiny potatoes for a side that steals the show. Crispy edges meet a sticky-sweet glaze in under 30 minutes.

Ingredients

• For the potatoes:
  • 1.5 lbs tiny potatoes, halved
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the glaze:
  • 1/4 cup balsamic vinegar
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 clove garlic, minced

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
2. Toss the halved potatoes with olive oil, salt, and pepper on the prepared baking sheet. Spread them in a single layer.
3. Roast for 20 minutes, flipping halfway, until golden and crispy. Tip: Don’t overcrowd the pan for maximum crispiness.
4. While the potatoes roast, combine balsamic vinegar, honey, soy sauce, and minced garlic in a small saucepan over medium heat.
5. Simmer the glaze for 5 minutes, stirring occasionally, until it thickens slightly. Tip: Watch closely to prevent burning.
6. Remove the potatoes from the oven and drizzle with the balsamic glaze. Toss to coat evenly.
7. Return to the oven for 5 minutes to let the glaze caramelize. Tip: The glaze will be sticky and shiny when ready.

Amazingly versatile, these potatoes pair perfectly with grilled meats or atop a salad for crunch. The glaze’s tangy-sweet punch makes them irresistible straight off the tray.

Tiny Potato and Chicken Stew

Alright, let’s dive into this cozy, flavor-packed Tiny Potato and Chicken Stew that’s about to become your weeknight hero. Assemble your ingredients, and let’s get cooking—this one’s as easy as it is delicious.

Ingredients

• For the stew:
  • 1 lb chicken thighs, diced
  • 1 lb tiny potatoes, halved
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, sliced
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp thyme
  • 1 bay leaf

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add diced chicken thighs, season with salt and pepper, and cook until browned, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove chicken and set aside. In the same pot, add onion, carrots, and garlic. Cook until softened, about 3 minutes.
4. Return chicken to the pot. Add potatoes, chicken broth, thyme, and bay leaf. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender. Tip: Skim off any foam for a clearer broth.
6. Discard the bay leaf. Taste and adjust seasoning if needed. Tip: Let it sit for 5 minutes off the heat to deepen the flavors.

Hearty and comforting, this stew boasts tender chicken and creamy potatoes in a rich, herb-infused broth. Serve it with crusty bread or over rice for a meal that’ll warm you from the inside out.

Tiny Potato and Cheese Pierogies

Absolutely nobody can resist these bite-sized delights. Packed with creamy cheese and tender potatoes, they’re a crowd-pleaser that’s surprisingly simple to whip up.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup sour cream
  • 4 tbsp unsalted butter, melted
• For the filling:
  • 1 cup mashed potatoes
  • 1/2 cup shredded cheddar cheese
  • 1/4 tsp garlic powder
  • Salt and pepper to taste
• For cooking:
  • 2 tbsp unsalted butter
  • 1/2 cup diced onions

Instructions

1. In a large bowl, mix flour and salt. Make a well in the center and add egg, sour cream, and melted butter. Stir until a dough forms.
2. Knead the dough on a floured surface for 3 minutes until smooth. Wrap in plastic and chill for 30 minutes.
3. While dough chills, combine mashed potatoes, cheddar cheese, garlic powder, salt, and pepper in a bowl. Mix well.
4. Roll out the dough to 1/8-inch thickness. Use a round cutter to cut out circles.
5. Place a teaspoon of filling in the center of each circle. Fold over and press edges to seal.
6. Bring a large pot of salted water to a boil. Cook pierogies in batches for 3 minutes or until they float to the top.
7. In a skillet, melt butter over medium heat. Add onions and cook until translucent, about 5 minutes.
8. Add boiled pierogies to the skillet. Cook until golden brown, about 2 minutes per side.

Best served hot, these pierogies boast a crispy exterior with a melt-in-your-mouth center. Try topping with extra sour cream and chives for an extra flavor kick.

Smoky Tiny Potato and Corn Chowder

Zesty flavors meet comfort in this smoky tiny potato and corn chowder—bold, creamy, and packed with texture. Perfect for those crisp evenings when you crave something hearty yet effortless.

Ingredients

• For the base: 2 tbsp olive oil, 1 medium onion (diced), 2 cloves garlic (minced)
• For the chowder: 1 lb tiny potatoes (halved), 2 cups corn kernels (fresh or frozen), 4 cups vegetable broth, 1 cup heavy cream
• For seasoning: 1 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper
• For garnish: 2 tbsp chopped chives, 1/2 cup shredded cheddar cheese

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and minced garlic, sautéing for 3-4 minutes until translucent.
3. Stir in halved tiny potatoes, corn kernels, smoked paprika, salt, and black pepper, coating evenly.
4. Pour in vegetable broth, bringing to a boil. Reduce heat to low, simmering for 15 minutes until potatoes are tender.
5. Blend 1 cup of the chowder mixture until smooth, then return to the pot for a creamy texture.
6. Stir in heavy cream, heating through for 2-3 minutes without boiling.
7. Garnish with chopped chives and shredded cheddar cheese before serving.

This chowder boasts a velvety base with pops of sweet corn and tender potatoes. Elevate it with a drizzle of hot sauce or serve alongside crusty bread for dipping.

Tiny Potato and Avocado Salad

Zesty and vibrant, this Tiny Potato and Avocado Salad is your next go-to for a quick, nutritious bite. Packed with creamy textures and a punch of flavor, it’s a no-brainer for any meal.

Ingredients

• For the salad:
  • 1 lb tiny potatoes, halved
  • 2 ripe avocados, diced
  • 1/4 cup red onion, finely chopped
  • 2 tbsp olive oil
• For the dressing:
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Toss the halved tiny potatoes with olive oil on a baking sheet. Roast for 20 minutes or until golden and fork-tender.
2. While the potatoes roast, whisk together lemon juice, honey, salt, and black pepper in a small bowl to create the dressing.
3. Once the potatoes are done, let them cool for 5 minutes. This prevents the avocados from becoming mushy when mixed.
4. In a large bowl, combine the roasted potatoes, diced avocados, and chopped red onion. Drizzle the dressing over the salad and gently toss to coat.
5. Serve immediately for the best texture and flavor. For an extra crunch, sprinkle with toasted almonds or seeds.

Hearty yet light, this salad boasts a creamy contrast between the avocados and crispy potatoes. Perfect as a standalone lunch or a vibrant side at your next barbecue.

Conclusion

Ready to elevate your meals with these 24 tiny potato delights? Whether you’re hosting a gathering or simply spicing up weeknight dinners, this roundup offers something for every taste and occasion. We’d love to hear which recipes you try—drop a comment with your favorites! Don’t forget to share the love on Pinterest so fellow home cooks can discover these gems too. Happy cooking!