25 Delicious Little Potato Recipes Easy to Make

Craving something cozy yet quick to whip up? Little potatoes are your kitchen’s best friend, offering endless possibilities for delicious, easy-to-make meals. Whether you’re in the mood for comfort food, a quick dinner solution, or seasonal favorites, these tiny treasures can do it all. Dive into our roundup of 25 delightful little potato recipes that promise to spice up your cooking routine and tantalize your taste buds!

Garlic Parmesan Roasted Little Potatoes

Kickstart your culinary journey with these Garlic Parmesan Roasted Little Potatoes, a dish that marries the earthy sweetness of baby potatoes with the rich, umami depth of garlic and Parmesan, creating a side that’s as versatile as it is delicious.

Ingredients

• 1.5 lbs little potatoes, halved (for quicker cooking)
• 3 tbsp olive oil (or any neutral oil)
• 4 cloves garlic, minced (adjust to taste)
• 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. In a large bowl, toss the halved little potatoes with olive oil, ensuring each piece is lightly coated for even crisping.
3. Spread the potatoes in a single layer on a baking sheet, cut side down, to maximize the surface area for browning.
4. Roast in the preheated oven for 25 minutes, then flip each potato half to ensure even cooking.
5. Sprinkle the minced garlic, salt, and black pepper over the potatoes, then return to the oven for another 10 minutes to allow the flavors to meld.
6. Remove from the oven and immediately sprinkle with grated Parmesan cheese, letting the residual heat melt the cheese slightly.
7. Garnish with chopped fresh parsley before serving to add a fresh, colorful touch.

Out of the oven, these potatoes boast a crispy exterior with a tender, fluffy inside, enveloped in a savory garlic-Parmesan crust. Serve them alongside a main dish or as a standout appetizer with a dipping sauce of your choice for an extra layer of flavor.

Herbed Little Potato Salad

Lusciously tender and bursting with fresh flavors, this Herbed Little Potato Salad is a celebration of simplicity and sophistication. Perfect for picnics or as a refined side, it combines the earthy charm of little potatoes with the bright notes of garden herbs.

Ingredients

• 1.5 lbs little potatoes, halved (choose a mix of colors for visual appeal)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp white wine vinegar (adjust to taste)
• 1 tbsp Dijon mustard
• 1/2 cup chopped fresh herbs (such as parsley, dill, and chives)
• Salt and freshly ground black pepper (to taste)

Instructions

1. Place the halved little potatoes in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 10-12 minutes.
3. While the potatoes cook, whisk together the olive oil, white wine vinegar, and Dijon mustard in a small bowl to create the dressing.
4. Drain the potatoes well and transfer them to a large mixing bowl. While still warm, gently toss with the dressing to coat evenly.
5. Allow the potatoes to cool to room temperature, then fold in the chopped fresh herbs. Season with salt and freshly ground black pepper to taste.

Uniquely satisfying, this salad offers a delightful contrast between the creamy potatoes and the crisp, fresh herbs. Serve it alongside grilled meats or as part of a summer buffet for a touch of elegance.

Crispy Little Potato Wedges

Nothing elevates a simple side dish quite like these Crispy Little Potato Wedges, with their golden exteriors and fluffy interiors, they’re a testament to the beauty of rustic cooking.

Ingredients

• 1.5 lbs small potatoes, halved (Yukon Gold or red potatoes work best)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 2 tbsp grated Parmesan cheese (optional for serving)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the halved potatoes with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet, ensuring they’re not touching to allow for even crisping.
4. Bake for 25-30 minutes, flipping halfway through, until the wedges are golden brown and crispy on the outside.
5. For an extra crispy finish, broil for the last 2-3 minutes, watching closely to prevent burning.
6. Remove from the oven and immediately sprinkle with grated Parmesan cheese and chopped fresh parsley for a burst of flavor and color.

Mouthwateringly crisp with a hint of smokiness from the paprika, these potato wedges are perfect alongside a creamy dip or as a hearty addition to your favorite burger. The optional Parmesan adds a savory depth that makes them irresistibly moreish.

Little Potato and Bacon Skewers

Savory and satisfying, these Little Potato and Bacon Skewers are a delightful twist on classic barbecue fare, perfect for elevating your next outdoor gathering or adding a touch of gourmet to your weeknight dinner.

Ingredients

• 1 lb little potatoes, halved (for quicker cooking)
• 8 oz bacon strips, cut into 1-inch pieces (thick-cut recommended for texture)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tbsp fresh rosemary, finely chopped (or thyme for a different herbaceous note)

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a large bowl, toss the halved little potatoes with olive oil, salt, pepper, and rosemary until evenly coated.
3. Thread the potatoes and bacon pieces alternately onto skewers, leaving a small space between each piece to ensure even cooking.
4. Place the skewers on the preheated grill, cooking for about 10 minutes on each side, or until the bacon is crispy and the potatoes are tender when pierced with a fork.
5. Halfway through cooking, rotate the skewers to achieve an even char and crispness on all sides.
6. Once done, remove the skewers from the grill and let them rest for 2 minutes before serving to allow the flavors to meld.

Rich in flavor with a perfect balance of smoky bacon and earthy potatoes, these skewers offer a delightful contrast in textures. Serve them atop a bed of arugula for a peppery freshness or alongside a creamy dipping sauce to complement their savory depth.

Cheesy Little Potato Casserole

Perfectly golden and irresistibly creamy, this Cheesy Little Potato Casserole is a testament to the magic of simple ingredients coming together to create something truly spectacular. With a crispy top layer that gives way to a soft, cheesy interior, it’s a dish that promises comfort in every bite.

Ingredients

• 2 lbs little potatoes, halved (for quicker cooking)
• 1 cup heavy cream (for richness, can substitute with half-and-half for a lighter version)
• 1 1/2 cups shredded cheddar cheese (sharp for more flavor)
• 2 tbsp unsalted butter, melted (or olive oil for a different note)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (fine sea salt preferred)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 1/4 cup grated Parmesan cheese (for a crispy top)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, toss the halved little potatoes with melted butter, garlic powder, salt, and black pepper until evenly coated.
3. Transfer the potatoes to a baking dish, arranging them in a single layer for even cooking.
4. Pour the heavy cream over the potatoes, ensuring it seeps between the pieces for maximum creaminess.
5. Sprinkle the shredded cheddar cheese evenly over the top, followed by the grated Parmesan for a golden crust.
6. Bake in the preheated oven for 45 minutes, or until the potatoes are tender when pierced with a fork and the top is bubbly and golden brown.
7. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly.

Just out of the oven, this casserole boasts a delightful contrast between the crispy cheese topping and the tender, creamy potatoes beneath. Serve it as a standout side at your next dinner party or enjoy it as a comforting main with a crisp green salad for a satisfying meal.

Little Potato Hash with Eggs

Yield to the comforting embrace of a rustic yet refined breakfast with this Little Potato Hash with Eggs, where golden, crispy potatoes meet softly set eggs in a harmonious blend of textures and flavors.

Ingredients

• 1 lb little potatoes, halved (or quartered if larger)
• 2 tbsp olive oil (or any neutral oil)
• 1 small onion, diced
• 1 bell pepper, diced (any color)
• 2 cloves garlic, minced
• 4 large eggs
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat a large skillet over medium heat and add the olive oil.
2. Add the halved little potatoes to the skillet, spreading them out in a single layer. Cook for 10 minutes, stirring occasionally, until they start to golden.
3. Add the diced onion and bell pepper to the skillet. Cook for another 5 minutes, until the vegetables soften.
4. Stir in the minced garlic and cook for 1 minute, until fragrant.
5. Create 4 wells in the hash and crack an egg into each well. Cover the skillet and cook for 5 minutes, or until the eggs are set to your liking.
6. Season with salt and pepper to taste and garnish with fresh parsley before serving.

Zestful and satisfying, this dish offers a delightful contrast between the crispy potatoes and the creamy eggs. Serve it straight from the skillet for a family-style breakfast or plate it individually for a more elegant presentation.

Spicy Little Potato Tacos

Hearty and vibrant, these Spicy Little Potato Tacos are a delightful twist on traditional tacos, combining the earthy sweetness of small potatoes with a fiery kick that dances on the palate. Perfect for a summer evening or a festive gathering, they promise a burst of flavor in every bite.

Ingredients

• 1 lb small potatoes, halved (Yukon Gold or red potatoes work well)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for extra heat)
• 8 small corn tortillas
• 1/2 cup crumbled feta cheese (cotija cheese is a great alternative)
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• Salt to taste

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the halved potatoes with olive oil, chili powder, smoked paprika, cayenne pepper, and salt until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet and roast for 25-30 minutes, or until golden and crispy, flipping halfway through for even cooking.
4. While the potatoes roast, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, then keep them wrapped in a clean towel to stay warm.
5. Once the potatoes are done, assemble the tacos by dividing the potatoes among the tortillas, then topping with crumbled feta cheese and chopped cilantro.
6. Serve immediately with lime wedges on the side for squeezing over the tacos.

With a satisfying crunch from the potatoes and a creamy contrast from the feta, these tacos are a textural dream. For an extra layer of flavor, drizzle with a bit of crema or avocado slices before serving.

Little Potato and Green Bean Stir Fry

Brimming with vibrant colors and textures, this Little Potato and Green Bean Stir Fry is a testament to the beauty of simple ingredients coming together in perfect harmony. The dish offers a delightful contrast between the tender, buttery potatoes and the crisp, fresh green beans, all enveloped in a savory sauce that whispers of garlic and a hint of spice.

Ingredients

• 1 lb little potatoes, halved (or quartered if large)
• 1/2 lb green beans, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 tbsp soy sauce
• 1 tsp honey
• Salt, to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the halved little potatoes to the skillet, cut side down. Cook undisturbed for 5 minutes to allow them to develop a golden crust.
3. Flip the potatoes and continue cooking for another 5 minutes, or until they are tender when pierced with a fork.
4. Add the green beans to the skillet, stirring to combine. Cook for 3-4 minutes, until the beans are bright green and slightly tender but still crisp.
5. Push the vegetables to one side of the skillet. Add the minced garlic and red pepper flakes to the empty space, cooking for 30 seconds until fragrant.
6. Stir the garlic and red pepper flakes into the vegetables, then drizzle with soy sauce and honey. Toss everything together and cook for another minute to coat evenly.
7. Season with salt to taste, then remove from heat.

Every bite of this stir fry is a celebration of textures, from the crispy edges of the potatoes to the snap of the green beans. Serve it atop a bed of steamed rice for a hearty meal, or alongside grilled chicken for a protein-packed dinner.

Rosemary Little Potato Bread

Elevate your baking repertoire with this Rosemary Little Potato Bread, a rustic yet refined loaf that marries the earthy aroma of rosemary with the subtle sweetness of little potatoes. Perfect for those who appreciate the art of homemade bread, this recipe promises a delightful texture and a flavor profile that’s both comforting and sophisticated.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1 cup mashed little potatoes (cooled, for a tender crumb)
• 1 tbsp fresh rosemary (finely chopped, or 1 tsp dried)
• 1 tsp salt (adjust to taste)
• 1 tsp sugar (to activate the yeast)
• 1 packet active dry yeast (about 2 1/4 tsp)
• 3/4 cup warm water (110°F, ideal for yeast activation)
• 2 tbsp olive oil (or any neutral oil)

Instructions

1. In a large bowl, dissolve sugar in warm water, then sprinkle yeast over the top. Let sit for 5-10 minutes until frothy, indicating the yeast is active.
2. Add olive oil, mashed potatoes, rosemary, and salt to the yeast mixture, stirring to combine.
3. Gradually mix in flour until a soft dough forms. Tip: The dough should be slightly sticky but manageable. Adjust flour or water as needed.
4. Turn dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough, shape into a loaf, and place on a baking sheet. Let rise for another 30 minutes. Tip: For a crispier crust, preheat your baking sheet in the oven.
7. Preheat oven to 375°F. Bake the bread for 25-30 minutes until golden brown and sounds hollow when tapped.
8. Cool on a wire rack before slicing. Tip: Letting the bread cool ensures the crumb sets properly.

Vibrant with the fragrance of rosemary and enriched by the moistness of little potatoes, this bread boasts a soft interior with a slightly crisp crust. Serve it warm with a drizzle of olive oil or as an accompaniment to a hearty soup for a truly memorable meal.

Little Potato Pancakes

Gracefully crisp on the outside yet tender within, these Little Potato Pancakes are a delightful twist on a classic comfort food, perfect for a cozy breakfast or an elegant brunch side.

Ingredients

• 2 cups grated potatoes, squeezed dry (use a clean towel for best results)
• 1/4 cup all-purpose flour (for a gluten-free option, substitute with almond flour)
• 1 large egg, lightly beaten (ensures binding without overpowering)
• 2 tbsp unsalted butter, melted (or any neutral oil for frying)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup finely chopped onion (adds a subtle sweetness)

Instructions

1. In a large bowl, combine the grated potatoes, flour, egg, melted butter, salt, pepper, and chopped onion until well mixed.
2. Heat a large non-stick skillet over medium heat (350°F) and lightly grease with butter or oil.
3. For each pancake, drop 1/4 cup of the potato mixture into the skillet, flattening slightly with the back of a spoon to form a 3-inch round.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy. Avoid overcrowding the skillet to ensure even cooking.
5. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil, keeping them warm in a low oven if necessary.

Admire the golden perfection of these Little Potato Pancakes, their edges crisped to a delicate crunch while the centers remain marvelously soft. Serve them with a dollop of sour cream and a sprinkle of chives for a touch of elegance, or alongside a sunny-side-up egg for a hearty start to the day.

Baked Little Potato Chips

Savory and crisp, these Baked Little Potato Chips offer a healthier alternative to their fried counterparts, without sacrificing the satisfying crunch and deep, earthy flavors that potato lovers crave. Perfect as a snack or a sophisticated side, they’re a testament to the beauty of simplicity in cooking.

Ingredients

• 1 lb small potatoes, thinly sliced (use a mandoline for uniform thickness)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp sea salt (adjust to taste)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder (optional for extra flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the thinly sliced potatoes with olive oil, ensuring each slice is lightly coated for even crisping.
3. Arrange the potato slices in a single layer on the prepared baking sheet, avoiding overlap to ensure they crisp up nicely.
4. Sprinkle the sea salt, black pepper, and garlic powder evenly over the potatoes for a balanced flavor profile.
5. Bake in the preheated oven for 20-25 minutes, flipping the slices halfway through, until they are golden brown and crisp.
6. Remove from the oven and let cool on the baking sheet for 5 minutes; they’ll crisp up further as they cool.

Best enjoyed fresh, these Baked Little Potato Chips boast a delightful contrast between their crispy edges and tender centers. Serve them alongside a creamy dip or sprinkle with fresh herbs for an elegant touch at your next gathering.

Little Potato and Leek Soup

Perfectly creamy and comforting, this Little Potato and Leek Soup marries the earthy sweetness of leeks with the tender, buttery texture of little potatoes, creating a dish that’s as nourishing as it is elegant. A drizzle of cream and a sprinkle of fresh herbs elevate it to a sublime culinary experience.

Ingredients

• 2 tbsp unsalted butter (or any neutral oil)
• 2 large leeks, white and light green parts only, thinly sliced (about 2 cups)
• 1.5 lbs little potatoes, halved (no need to peel)
• 4 cups chicken or vegetable broth (adjust salt if using store-bought)
• 1/2 cup heavy cream (for a lighter version, substitute with half-and-half)
• Salt and freshly ground black pepper (adjust to taste)
• 2 tbsp chopped fresh chives or parsley (for garnish)

Instructions

1. In a large pot, melt the butter over medium heat until foaming subsides.
2. Add the sliced leeks, stirring occasionally, until softened and translucent, about 5 minutes. Tip: Avoid browning to keep the soup’s color light.
3. Add the halved little potatoes and broth, bringing the mixture to a boil.
4. Reduce heat to a simmer, covering the pot, until potatoes are fork-tender, about 15 minutes. Tip: Test a potato piece to ensure doneness.
5. Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend only half. Tip: If using a stand blender, allow the soup to cool slightly and blend in batches.
6. Stir in the heavy cream, warming through without boiling. Season with salt and pepper to taste.
7. Ladle into bowls, garnishing with fresh chives or parsley before serving.

Exquisitely smooth with a velvety texture, this soup’s delicate balance of flavors shines when served with a side of crusty bread or a crisp, green salad for contrast. The fresh herbs add a burst of color and freshness, making each spoonful a delight.

Little Potato Gnocchi

Mastering the art of homemade gnocchi transforms simple ingredients into pillowy, delicate dumplings that melt in your mouth. This Little Potato Gnocchi recipe, with its rustic charm and buttery finish, is a testament to the beauty of Italian comfort food.

Ingredients

• 2 lbs russet potatoes (baked until tender, then peeled)
• 1 1/2 cups all-purpose flour (plus more for dusting)
• 1 large egg (lightly beaten)
• 1 tsp salt (adjust to taste)
• 2 tbsp unsalted butter (for serving, or substitute with olive oil)
• Freshly grated Parmesan cheese (for garnish, optional)

Instructions

1. Preheat your oven to 400°F. Pierce the potatoes all over with a fork, then bake on a baking sheet for 45-60 minutes, until tender when pierced with a knife.
2. While still warm, peel the potatoes and pass them through a ricer or food mill onto a clean, floured surface. Tip: Working while the potatoes are warm ensures a smoother dough.
3. Create a well in the center of the riced potatoes. Add the beaten egg and salt, then gradually incorporate the flour, kneading gently until a soft dough forms. Tip: Avoid overworking the dough to keep the gnocchi light.
4. Divide the dough into 4 equal parts. On a floured surface, roll each piece into a 1/2-inch-thick rope, then cut into 1-inch pieces. Tip: For traditional ridges, gently roll each piece down the tines of a fork.
5. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes, then remove with a slotted spoon.
6. In a large skillet over medium heat, melt the butter until lightly golden. Add the cooked gnocchi, tossing gently to coat, and cook for an additional 1-2 minutes until slightly crispy.

Delightfully tender with a subtle earthy sweetness, these Little Potato Gnocchi are best served immediately, garnished with Parmesan and a crack of black pepper. For a vibrant twist, toss with fresh pesto or a sage brown butter sauce.

Little Potato and Chorizo Stew

Yearning for a dish that combines rustic charm with sophisticated flavors? This Little Potato and Chorizo Stew is a hearty, flavorful concoction that marries the earthy sweetness of small potatoes with the smoky, spicy notes of chorizo, all simmered to perfection in a rich, aromatic broth.

Ingredients

• 1 lb little potatoes, halved (or quartered if large)
• 8 oz chorizo, casing removed (Spanish or Mexican, based on preference)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 garlic cloves, minced
• 1 tsp smoked paprika (adjust to taste)
• 4 cups chicken broth (low sodium preferred)
• 1 cup diced tomatoes (canned or fresh)
• Salt and pepper (to taste)
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add chorizo, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Render the fat well for maximum flavor.
3. Add onion and garlic to the pot, sautéing until soft and translucent, about 3 minutes.
4. Stir in smoked paprika and cook for 30 seconds to release its aroma.
5. Add little potatoes, chicken broth, and diced tomatoes. Bring to a boil, then reduce heat to low.
6. Simmer uncovered for 20-25 minutes, or until potatoes are tender. Tip: Skim off any excess fat for a cleaner taste.
7. Season with salt and pepper to taste. Tip: Let the stew sit for 10 minutes off the heat to allow flavors to meld.
8. Garnish with fresh parsley before serving.

This stew boasts a velvety texture with chunks of tender potatoes and rich chorizo, enveloped in a deeply flavorful broth. Try serving it with crusty bread to soak up every last drop, or over a bed of steamed rice for a more substantial meal.

Little Potato Pierogi

Yearning for a dish that combines comfort with a touch of sophistication? These Little Potato Pierogi are a delightful twist on the classic, featuring tender dough pockets filled with creamy, seasoned potatoes, perfect for any occasion.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 cup warm water (about 110°F)
• 1 large egg (room temperature for easier mixing)
• 1/2 tsp salt (adjust to taste)
• 1 lb russet potatoes (peeled and cubed)
• 2 tbsp unsalted butter (or any neutral oil)
• 1/4 cup sour cream (for extra creamy filling)
• 1 small onion (finely diced for flavor)
• Salt and pepper to taste

Instructions

1. In a large bowl, whisk together the flour and salt. Make a well in the center and add the egg and warm water. Mix until a dough forms.
2. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
3. While the dough rests, boil the potatoes in salted water until tender, about 15 minutes. Drain and mash with butter, sour cream, salt, and pepper until smooth.
4. Sauté the onion in a small pan over medium heat until golden, about 5 minutes, then fold into the potato mixture.
5. Roll out the dough to 1/8-inch thickness on a floured surface. Cut into 3-inch circles using a cookie cutter or glass.
6. Place a tablespoon of the potato mixture in the center of each circle. Fold the dough over the filling, pressing the edges to seal.
7. Bring a large pot of salted water to a boil. Cook the pierogi in batches for 3-4 minutes, or until they float to the surface.
8. For a crispy exterior, pan-fry the boiled pierogi in butter until golden brown on each side, about 2 minutes per side.

Melt-in-your-mouth tender with a golden, buttery crust, these Little Potato Pierogi are a testament to the beauty of simple ingredients transformed. Serve them with a dollop of sour cream and a sprinkle of fresh chives for an extra layer of flavor.

Little Potato and Kale Curry

Just when you thought comfort food couldn’t get any cozier, this Little Potato and Kale Curry comes along to prove otherwise. A harmonious blend of tender potatoes and hearty kale in a fragrant, spiced sauce, it’s a dish that promises warmth and satisfaction with every bite.

Ingredients

• 1 lb little potatoes, halved (or quartered if large)
• 1 bunch kale, stems removed and leaves chopped (about 4 cups)
• 1 tbsp coconut oil (or any neutral oil)
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder (adjust to taste)
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt, to taste

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
4. Sprinkle curry powder over the onion mixture, stirring to coat evenly and toast the spices, about 1 minute.
5. Add halved little potatoes to the pot, stirring to mix with the spices and onions.
6. Pour in coconut milk and vegetable broth, bringing the mixture to a gentle boil.
7. Reduce heat to low, cover, and simmer for 15 minutes, or until potatoes are just tender when pierced with a fork.
8. Add chopped kale to the pot, stirring until wilted and incorporated, about 3 minutes.
9. Season with salt to taste, then remove from heat.

Rich in flavor and texture, this curry boasts creamy potatoes and vibrant kale in a luxuriously spiced sauce. Serve it over steamed rice or with warm naan for a meal that’s as nourishing as it is delightful.

Little Potato Frittata

Fluffy and golden, this Little Potato Frittata is a delightful twist on the classic, combining the earthy sweetness of small potatoes with the rich, custardy texture of eggs. Perfect for a leisurely brunch or a light dinner, it’s a dish that promises comfort and elegance in every bite.

Ingredients

• 1 cup small potatoes, thinly sliced (Yukon Gold preferred for their buttery texture)
• 6 large eggs (room temperature for even cooking)
• 1/4 cup heavy cream (for a richer frittata)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup shredded cheddar cheese (sharp for more flavor)
• 1/4 tsp salt (adjust to taste)
• 1/8 tsp black pepper (freshly ground preferred)
• 2 tbsp fresh chives, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the frittata.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat until shimmering, about 2 minutes.
3. Add the thinly sliced potatoes to the skillet, arranging them in an even layer. Cook for 5 minutes, stirring occasionally, until they start to soften.
4. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until fully combined and slightly frothy.
5. Pour the egg mixture over the potatoes in the skillet, ensuring the potatoes are evenly distributed. Sprinkle the shredded cheddar cheese on top.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and the top is lightly golden.
7. Remove the skillet from the oven and let the frittata rest for 5 minutes. This allows it to set further and makes slicing easier.
8. Garnish with fresh chives before serving. For an extra touch, serve with a side of arugula salad dressed with lemon vinaigrette.

Golden and inviting, this frittata boasts a creamy interior with tender potatoes, while the melted cheddar adds a savory depth. Enjoy it warm, paired with a crisp white wine for a truly elevated meal.

Little Potato and Mushroom Ragout

Elegantly rustic and deeply flavorful, this Little Potato and Mushroom Ragout is a testament to the beauty of simple ingredients coming together to create something truly special. Perfect for a cozy dinner, it pairs wonderfully with crusty bread or over a bed of creamy polenta.

Ingredients

• 1 lb little potatoes, halved (or quartered if large)
• 2 tbsp olive oil (or any neutral oil)
• 8 oz cremini mushrooms, sliced
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 cup vegetable broth
• 1 tbsp tomato paste
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add the halved little potatoes to the skillet, cut side down, and cook undisturbed for 5 minutes to achieve a golden crust.
3. Flip the potatoes and add the sliced mushrooms, diced onion, and minced garlic to the skillet. Cook, stirring occasionally, until the vegetables are softened and the mushrooms have released their moisture, about 8 minutes.
4. Stir in the vegetable broth, tomato paste, and thyme leaves, scraping up any browned bits from the bottom of the skillet.
5. Reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
6. Season with salt and freshly ground black pepper to taste, then garnish with chopped fresh parsley before serving.

Comforting and hearty, this ragout boasts a velvety texture with bursts of earthy mushrooms and tender potatoes. For an extra touch of luxury, drizzle with truffle oil or serve alongside a sharp, aged cheese.

Little Potato Dumplings

Nestled within the heart of comfort food, Little Potato Dumplings offer a delightful blend of simplicity and sophistication, perfect for any season. These bite-sized treasures, with their tender interiors and golden exteriors, promise a culinary experience that’s both rustic and refined.

Ingredients

• 2 cups mashed potatoes (cooled, for easier handling)
• 1 cup all-purpose flour (plus extra for dusting)
• 1 large egg (lightly beaten, to bind the dough)
• 1/2 tsp salt (adjust to taste)
• 2 tbsp unsalted butter (for frying, or any neutral oil)
• 1/4 cup breadcrumbs (for crunch, optional)

Instructions

1. In a large mixing bowl, combine the cooled mashed potatoes, flour, egg, and salt until a soft dough forms. Tip: If the dough feels too sticky, add a little more flour, but avoid overworking it to keep the dumplings tender.
2. On a lightly floured surface, roll the dough into a long rope about 1/2 inch in diameter, then cut into 1-inch pieces. Tip: Dust your hands and the knife with flour to prevent sticking.
3. Bring a large pot of salted water to a gentle boil. Add the dumplings in batches, cooking until they float to the surface, about 3-4 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
4. Using a slotted spoon, transfer the cooked dumplings to a plate. In a skillet over medium heat, melt the butter and fry the dumplings until golden brown on all sides, about 2-3 minutes per side. For extra texture, sprinkle with breadcrumbs during the last minute of frying.

Finished with a golden crispness that gives way to a fluffy, potato-rich center, these dumplings are a versatile delight. Serve them as a side with a dollop of sour cream, or as the star of a dish with a drizzle of herb-infused oil for an elegant touch.

Little Potato and Spinach Gratin

Combining the earthy flavors of little potatoes with the delicate freshness of spinach, this gratin is a testament to the beauty of simple ingredients coming together in perfect harmony. Crafted with care, it’s a dish that promises to elevate any meal with its creamy texture and rich, comforting flavors.

Ingredients

• 1.5 lbs little potatoes, thinly sliced (no need to peel)
• 5 oz fresh spinach, roughly chopped (stems removed for tenderness)
• 1 cup heavy cream (for a lighter version, half-and-half works too)
• 1/2 cup grated Gruyère cheese (Parmesan can be a flavorful substitute)
• 2 tbsp unsalted butter (or olive oil for a dairy-free option)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp nutmeg, freshly grated (adds a warm, aromatic note)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, melt the butter over medium heat, then add the sliced potatoes, cooking until they just begin to soften, about 5 minutes. Tip: Stir occasionally to prevent sticking.
3. Layer the partially cooked potatoes in a greased baking dish, sprinkling half the salt, pepper, and nutmeg over them.
4. Add the chopped spinach in an even layer over the potatoes, then pour the heavy cream evenly over the top. Tip: The cream should just cover the vegetables for the perfect consistency.
5. Sprinkle the grated Gruyère cheese over the top, then bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.

Zesty and comforting, this gratin emerges from the oven with a golden crust that gives way to tender potatoes and wilted spinach beneath. Serve it as a sophisticated side to roasted meats or as a standalone dish with a crisp green salad for a light yet satisfying meal.

Little Potato and Chicken Bake

Hearty and wholesome, this Little Potato and Chicken Bake is a symphony of flavors, where tender chicken and creamy potatoes come together under a golden, herb-infused crust. Perfect for a cozy dinner, it’s a dish that promises comfort with every bite.

Ingredients

• 1.5 lbs little potatoes, halved (or quartered if large)
• 1 lb chicken thighs, boneless and skinless (cut into 1-inch pieces)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tsp garlic powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/2 cup chicken broth (low sodium preferred)
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese (for a richer flavor, use aged)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, toss the halved little potatoes and chicken pieces with olive oil, rosemary, garlic powder, salt, and black pepper until evenly coated.
3. Transfer the mixture to a 9×13 inch baking dish, spreading it out in a single layer for even cooking.
4. Pour the chicken broth and heavy cream over the potato and chicken mixture, ensuring the liquid is evenly distributed.
5. Sprinkle the grated Parmesan cheese on top for a flavorful crust.
6. Bake in the preheated oven for 45 minutes, or until the potatoes are tender and the chicken is cooked through (internal temperature of 165°F).
7. For a golden top, broil for an additional 2-3 minutes, watching closely to prevent burning.

Keenly balanced, the dish offers a delightful contrast between the crispy Parmesan topping and the soft, creamy potatoes beneath. Serve it straight from the oven, garnished with fresh rosemary, for a meal that’s as visually appealing as it is delicious.

Little Potato and Beef Stew

Rich in flavor and comforting in texture, this Little Potato and Beef Stew is a hearty dish that marries tender chunks of beef with creamy little potatoes, all simmered in a savory broth. Perfect for a cozy dinner, it’s a recipe that promises to warm the soul with every spoonful.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes (for optimal tenderness)
• 1 lb little potatoes, halved (no need to peel, for rustic texture)
• 2 tbsp olive oil (or any neutral oil, for browning)
• 1 large onion, diced (yellow or white, for sweetness)
• 3 cloves garlic, minced (adjust to taste)
• 4 cups beef broth (low sodium, to control saltiness)
• 1 tbsp tomato paste (for depth of flavor)
• 1 tsp dried thyme (or fresh, if available)
• Salt and pepper, to taste (start with 1/2 tsp salt)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add beef cubes in a single layer, working in batches if necessary, and brown on all sides, about 3 minutes per batch. Tip: Do not overcrowd the pot to ensure proper browning.
3. Remove beef and set aside. In the same pot, add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
4. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
5. Stir in tomato paste and dried thyme, cooking for another minute to blend the flavors.
6. Return the beef to the pot, add little potatoes, and pour in beef broth. Bring to a boil, then reduce heat to low.
7. Cover and simmer for 1.5 hours, or until beef is fork-tender. Tip: Stir occasionally to prevent sticking.
8. Season with salt and pepper, then simmer uncovered for an additional 10 minutes to slightly thicken the broth. Tip: Taste and adjust seasoning as needed.

Unbelievably tender beef and creamy potatoes make this stew a standout, with a broth that’s rich and deeply flavored. Serve it with a crusty bread to soak up every last drop, or over a bed of creamy polenta for an extra comforting meal.

Little Potato and Corn Chowder

Savory and satisfying, this Little Potato and Corn Chowder is a testament to the beauty of simplicity, blending the earthy sweetness of potatoes with the crisp, sunny notes of corn for a dish that’s as comforting as it is refined.

Ingredients

• 2 tbsp unsalted butter (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb little potatoes, halved (no need to peel)
• 4 cups chicken or vegetable broth
• 2 cups fresh corn kernels (or frozen, thawed)
• 1 cup heavy cream
• Salt and pepper, adjust to taste
• 2 tbsp fresh chives, chopped (for garnish)

Instructions

1. In a large pot, melt the butter over medium heat until foamy.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it brown.
4. Add the halved little potatoes to the pot, stirring to coat them in the butter and onion mixture.
5. Pour in the chicken or vegetable broth, bringing the mixture to a boil before reducing to a simmer. Cook until the potatoes are tender, about 15 minutes.
6. Add the corn kernels and heavy cream to the pot, stirring to combine. Simmer for an additional 5 minutes to allow the flavors to meld.
7. Season with salt and pepper to taste, remembering that the broth may already contain salt.
8. Ladle the chowder into bowls and garnish with chopped fresh chives before serving.

Hearty yet elegant, this chowder boasts a creamy texture punctuated by the tender bite of little potatoes and the sweet pop of corn. Serve it with a crusty bread for dipping or top with crispy bacon bits for an added layer of flavor.

Little Potato and Pea Samosas

Glistening with golden hues and brimming with comforting flavors, these Little Potato and Pea Samosas are a delightful twist on the classic snack, perfect for any gathering or a cozy night in.

Ingredients

• 2 cups mashed potatoes (use starchy potatoes for best texture)
• 1 cup peas, thawed if frozen (fresh peas can be used when in season)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 tsp cumin seeds (toast lightly for enhanced flavor)
• 1/2 tsp turmeric powder (adds vibrant color)
• 1/2 tsp garam masala (adjust to taste)
• 1/4 cup chopped cilantro (stems add flavor too)
• 1 package samosa wrappers (thaw if frozen)
• Oil for deep frying (peanut oil works well for high heat)

Instructions

1. Heat 1 tbsp vegetable oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
2. Stir in the mashed potatoes, peas, turmeric, and garam masala. Cook for 5 minutes, stirring occasionally, until well combined. Tip: The mixture should be dry; if too moist, cook a bit longer to evaporate excess water.
3. Remove from heat and mix in chopped cilantro. Let the filling cool to room temperature.
4. Place a samosa wrapper on a flat surface. Spoon 2 tbsp of the filling onto one corner. Fold the wrapper over the filling, creating a triangle, and seal the edges with a bit of water. Tip: Ensure the edges are well-sealed to prevent filling from leaking during frying.
5. Heat oil in a deep fryer or heavy pot to 350°F. Fry samosas in batches until golden brown, about 3-4 minutes per side. Tip: Do not overcrowd the pot to maintain oil temperature.
6. Drain on paper towels to remove excess oil.

Flaky on the outside with a soft, savory filling, these samosas are a textural delight. Serve them with a side of mint chutney or a tangy tamarind sauce for an extra layer of flavor.

Little Potato and Tomato Bake

Perfectly balancing simplicity and sophistication, this Little Potato and Tomato Bake is a testament to how humble ingredients can transform into a dish of remarkable depth and flavor. Pairing the earthy sweetness of little potatoes with the bright acidity of tomatoes, it’s a comforting yet elegant addition to any table.

Ingredients

• 1.5 lbs little potatoes, halved (or quartered if large)
• 1 pint cherry tomatoes, halved
• 3 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/4 cup grated Parmesan cheese (optional for serving)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for baking.
2. In a large bowl, toss the halved little potatoes and cherry tomatoes with olive oil, minced garlic, dried thyme, salt, and black pepper until evenly coated.
3. Transfer the mixture to a baking dish, arranging the potatoes cut-side down for optimal browning.
4. Bake in the preheated oven for 35-40 minutes, or until the potatoes are tender and the tomatoes have burst, releasing their juices.
5. Halfway through baking, gently stir the mixture to ensure even cooking and prevent sticking.
6. For a golden finish, broil for an additional 2-3 minutes, watching closely to avoid burning.
7. Remove from the oven and let stand for 5 minutes before serving to allow the flavors to meld.

Lusciously tender potatoes and jammy tomatoes come together in this bake, offering a delightful contrast in textures. Serve it as a standalone vegetarian main or as a hearty side to grilled meats, sprinkling with Parmesan cheese for an extra layer of umami.

Conclusion

Let these 25 delicious little potato recipes inspire your next meal! Whether you’re craving something cozy or a bit more creative, there’s a dish here for every taste and occasion. We’d love to hear which recipes become your favorites—drop us a comment below. And if you found this roundup helpful, don’t forget to share the love on Pinterest for fellow home cooks to enjoy!