I love potatoes in all forms… boiled, mashed, stuck in a stew. And these amazing baby potato recipes give me even more delicious options!
Baby potatoes or new potatoes are one of my favorite kinds of potatoes.
They’re delicious any way they’re cooked, and you don’t have to peel them! They save so much kitchen time.
Now, they’re not actually their own variety of potatoes.
Rather, they are just very young potatoes (of whatever varieties) that are harvested early. So, other potatoes can grow a lot bigger.
And personally, I think these are better! Their cooked texture is absolutely luxurious.
They’re creamy inside, and if you do it right, they’re perfectly crispy outside.
And I must reiterate, there’s no peeling!
So, get ready to make some easy and delicious baby potato recipes everyone will love. Here are 10 of my favorite ways to cook them!
If you need a summer side dish to bring to a barbecue, then this is it!
This dish is super simple, will feed a crowd, and it’s absolutely delicious.
There’s just something magical about the combo of brown butter and lemon.
It’s rich, nutty, and bright all at the same time.
Fresh herbs and garlic add even more umami. They’re delicious!
Prepare yourself for the ultimate potato dish that’s totally addicting. These potatoes are amazing for a few reasons.
One, they’re fabulously crispy. Each bite has such a nice crunch.
Two, they’re utterly delectable. They’re buttery and flavorful, covered in herbs and happiness.
Three, you can get out any angst or aggression you might have by smashing them!
If you want to make an easy yet elegant side dish, roasting is your friend.
And roasted potatoes are the cream of the crop. Add rosemary and garlic to make them even more indulgent.
The insides are super tender and fluffy. The skin is so crispy that each potato makes a pop when you bite into it.
They’re salty, buttery, and herbaceous, like bites of heaven.
You may have noticed that many of these recipes are “twice-cooked.”
That’s because cooking potatoes twice allows you to get the best flavors and textures.
In this case, the baby potatoes are boiled and then sauteed. First, they’re boiled whole to make them fork-tender.
This is the primary method of cooking in this recipe.
Then, they’re sauteed in butter and herbs. This does two things. It imparts absolutely delicious flavor and it crisps up the skin.
This results in insanely buttery potatoes smothered in fresh herbs and dripping with flavor.
These garlic rosemary fondant potatoes will seriously melt in your mouth. After all, fondant is French for “melting” (like fondue).
Traditionally, the French method of fondant potatoes involves cutting a normal-sized potato into a cylinder.
Then, you take those cylinders and brown them before roasting them in broth.
This recipe uses baby potatoes for a much easier version.
The garlic and rosemary makes for a magical combination.
I need to find the inventor of the air fryer and thank them.
Because the air fryer will give you the same deliciously crispy potatoes as the oven. But it saves so much time!
And these are super tasty! This recipe features potatoes cooked with salt, garlic powder, onion powder, dried thyme, and pepper.
You can totally change up the seasonings if you’d like.
Personally, I like all of those but I also add paprika! A Cajun seasoning would also be amazing.
Foil-packing is a brilliant way to cook your veggies. It’s a super easy way to meal prep for a busy week. And it’s great for grilling.
It works particularly well for baby potatoes. Simply mix the potatoes with olive oil and your favorite seasonings.
Dump them on foil and add chunks of butter.
Wrap the foil around the potato mixture, and you’re good to go!
If you love to go camping, these would be great for over the campfire.
Here’s yet another twice-cooked recipe that’s delectable.
It’s warm, rich, earthy, and seriously comforting. You and your family will love this!
You start by boiling the potatoes in water and a splash of soy sauce.
Adding seasoning to the water encourages so much flavor from inside the potatoes. Boil them just until they’re tender.
Then, you’ll saute the potatoes with mushrooms in garlic butter and seasonings. When everything is brown and fragrant, it’s time to eat.
P.S. If you add a little parmesan cheese at the end… it’s *chef’s kiss.*
These spicy Bombay potatoes are FIRE! And your mouth might be on fire, too. But I say, “burn baby burn,” because these are delicious.
Bombay potatoes feature all of your favorite Indian flavors.
They’re smothered in ghee, coriander, garam masala, mango powder, cumin, turmeric, and red chili powder.
Add in some fresh cilantro and a splash of lime to garnish. They’re uber flavorful, perfectly spicy, and absolutely addicting.
If you love Indian flavors but struggle with spice, this recipe features some spice swaps.
So, you can still enjoy these delicious nuggets without setting your tongue on fire.
I know, I know, there are a million homemade potato salad recipes out there. But this one is really good.
It’s quick, simple, and it’s loaded with so much flavor.
It has potatoes (duh), eggs, and green onions. If that were it, it would be delicious on its own. But that’s not all.
Everything is tossed in creamy and tangy mayonnaise and white vinegar sauce.
Season everything with salt and pepper, and you get a side dish everyone will love.
Personally, I’d also add a little garlic and paprika. But feel free to season this however you like!
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