16 Delicious Tiny Potato Recipes for Every Occasion

Ever find yourself staring at a bag of tiny potatoes, wondering how to turn these little gems into something spectacular? You’re in luck! From cozy weeknight dinners to festive seasonal feasts, we’ve rounded up 16 mouthwatering recipes that celebrate the humble tiny potato in all its glory. Get ready to be inspired—your next culinary adventure starts right here!

Garlic Roasted Tiny Potatoes

Zesty and utterly irresistible, these Garlic Roasted Tiny Potatoes are a testament to the beauty of simplicity in cooking. Perfectly crisp on the outside and tender within, they’re a versatile side that promises to elevate any meal.

Ingredients

• 1.5 lbs petite potatoes, halved
• 3 tbsp extra-virgin olive oil
• 4 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh rosemary, finely chopped

Instructions

1. Preheat your oven to 400°F (204°C) to ensure a perfectly crisp exterior.
2. In a large mixing bowl, combine the halved petite potatoes with extra-virgin olive oil, ensuring each piece is lightly coated for even roasting.
3. Add the minced garlic, sea salt, freshly ground black pepper, and finely chopped fresh rosemary to the bowl, tossing gently to distribute the flavors evenly.
4. Spread the potatoes in a single layer on a parchment-lined baking sheet, cut side down, to maximize caramelization.
5. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and fork-tender, flipping halfway through for uniform crispness.
6. Remove from the oven and let rest for 2 minutes before serving to allow the flavors to meld beautifully.

Rich in flavor with a delightful contrast of textures, these Garlic Roasted Tiny Potatoes are a culinary delight. Serve them alongside a creamy aioli for dipping or scatter over a bed of arugula for a rustic salad.

Herbed Tiny Potato Salad

Brimming with rustic charm and a burst of fresh flavors, this Herbed Tiny Potato Salad is a celebration of simplicity and sophistication. Perfectly sized for bite-sized indulgence, these tiny potatoes are tossed with a medley of garden-fresh herbs, creating a dish that’s as delightful to the palate as it is to the eye.

Ingredients

• 1.5 lbs tiny potatoes, halved
• 2 tbsp extra-virgin olive oil
• 1 tbsp Dijon mustard
• 2 tbsp white wine vinegar
• 1/4 cup finely chopped chives
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh parsley
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C) to ensure even roasting of the potatoes.
2. Toss the halved tiny potatoes with 1 tbsp of extra-virgin olive oil, sea salt, and black pepper on a baking sheet, spreading them out in a single layer for optimal crispness.
3. Roast in the preheated oven for 20-25 minutes, or until the potatoes are golden and fork-tender, stirring halfway through to promote even browning.
4. While the potatoes roast, whisk together the remaining 1 tbsp of extra-virgin olive oil, Dijon mustard, and white wine vinegar in a large bowl to create a vibrant dressing.
5. Once the potatoes are done, let them cool slightly before adding them to the bowl with the dressing, gently tossing to coat each piece evenly.
6. Fold in the finely chopped chives, dill, and parsley, ensuring the herbs are distributed throughout the salad for a fresh, aromatic flavor.
7. Allow the salad to sit for 10 minutes before serving, letting the flavors meld together beautifully.

Delightfully tender with a slight crispness from roasting, this Herbed Tiny Potato Salad offers a harmonious blend of tangy and earthy notes. Serve it alongside grilled meats or as a standalone dish garnished with additional fresh herbs for an extra touch of elegance.

Crispy Tiny Potato Skins

Brimming with rustic charm and a delightful crunch, these Crispy Tiny Potato Skins are a testament to the beauty of simplicity. Perfectly golden and irresistibly crisp, they offer a sophisticated twist on a beloved classic, ideal for elevating any gathering.

Ingredients

• 1 lb petite potatoes, halved
• 2 tbsp clarified butter, melted
• 1 tsp sea salt flakes
• 1/2 tsp freshly ground black pepper
• 1/4 cup aged cheddar cheese, finely grated
• 2 tbsp chives, finely chopped
• 1/4 cup crème fraîche

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Toss the halved petite potatoes in melted clarified butter until evenly coated.
3. Arrange the potatoes cut-side down on the prepared baking sheet, ensuring they are not touching.
4. Sprinkle the potatoes evenly with sea salt flakes and freshly ground black pepper.
5. Roast in the preheated oven for 25 minutes, or until the skins are crispy and the edges are golden brown.
6. Remove the baking sheet from the oven and carefully flip each potato half.
7. Sprinkle the aged cheddar cheese evenly over the potatoes.
8. Return the baking sheet to the oven and broil on high for 2-3 minutes, or until the cheese is bubbly and slightly golden.
9. Transfer the crispy potato skins to a serving platter and garnish with finely chopped chives.
10. Serve immediately with a side of crème fraîche for dipping.

Creating a harmonious blend of textures, these potato skins boast a crispy exterior with a tender, fluffy interior. The sharpness of the aged cheddar and the freshness of the chives elevate the dish, making it a versatile choice for both casual and formal occasions. Consider pairing with a crisp, dry white wine to complement the richness of the cheese and butter.

Tiny Potato and Bacon Hash

Combining the rustic charm of tiny potatoes with the smoky allure of bacon, this hash is a celebration of simplicity and flavor, perfect for a leisurely weekend brunch or a hearty breakfast to start your day with gusto.

Ingredients

• 1 lb tiny potatoes, halved
• 4 slices thick-cut bacon, diced
• 2 tbsp clarified butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground black pepper
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp fresh chives, finely chopped

Instructions

1. Preheat a large cast-iron skillet over medium heat for 2 minutes to ensure even cooking.
2. Add the diced bacon to the skillet, cooking until crispy and the fat has rendered, about 5 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving the fat in the skillet.
3. Increase the heat to medium-high and add the halved tiny potatoes to the skillet, cooking in the reserved bacon fat until golden brown and tender, about 10 minutes, stirring occasionally.
4. Reduce the heat to medium and add the clarified butter, followed by the finely diced yellow onion, cooking until translucent, about 3 minutes.
5. Stir in the minced garlic, smoked paprika, and freshly ground black pepper, cooking for an additional 1 minute until fragrant.
6. Return the crispy bacon to the skillet, mixing well to combine with the potatoes and onions.
7. Create two wells in the hash and pour the lightly beaten pasture-raised eggs into each well. Cover the skillet and cook until the eggs are set to your liking, about 3 minutes for runny yolks.
8. Sprinkle with finely chopped fresh chives before serving.

The result is a harmonious blend of crispy, creamy, and smoky textures, with the eggs adding a luxurious richness. Serve directly from the skillet for a rustic presentation, or plate individually for a more refined approach.

Cheesy Tiny Potato Casserole

Nothing embodies comfort quite like a dish that marries the rustic charm of tiny potatoes with the indulgent richness of melted cheese. This Cheesy Tiny Potato Casserole is a celebration of simplicity and sophistication, perfect for those evenings when only the most comforting of foods will do.

Ingredients

• 1.5 lbs petite gold potatoes, halved
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup heavy cream
• 2 tbsp unsalted butter, melted
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp smoked paprika
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with the melted butter.
2. In a large mixing bowl, toss the halved petite gold potatoes with the heavy cream, minced garlic, sea salt, black pepper, and smoked paprika until evenly coated.
3. Transfer the potato mixture to the prepared baking dish, arranging the potatoes cut-side down for maximum caramelization.
4. Sprinkle the freshly grated sharp cheddar cheese evenly over the potatoes, ensuring every piece is adorned with cheese.
5. Bake in the preheated oven for 35-40 minutes, or until the potatoes are fork-tender and the cheese is bubbly and golden brown.
6. Remove from the oven and let rest for 5 minutes before garnishing with fresh thyme leaves.

Unveil a casserole where the tender potatoes melt in your mouth, enveloped in a velvety cheese sauce with a hint of smokiness. Serve this dish as a standout side at your next dinner party or enjoy it as a decadent main with a crisp green salad for contrast.

Spicy Tiny Potato Tacos

Zesty and vibrant, these Spicy Tiny Potato Tacos are a delightful twist on traditional tacos, combining the earthy sweetness of petite potatoes with a fiery kick that dances on the palate. Perfect for a summer evening, this dish promises a symphony of flavors and textures that will elevate your taco night to gourmet status.

Ingredients

• 1 lb petite potatoes, halved
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp sea salt
• 8 corn tortillas
• 1/2 cup crumbled queso fresco
• 1/4 cup finely chopped cilantro
• 1 lime, cut into wedges
• 1/2 cup sour cream
• 1 avocado, sliced

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the halved petite potatoes with extra-virgin olive oil, smoked paprika, cayenne pepper, and sea salt until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet and roast for 25 minutes, or until golden and crispy, flipping halfway through for even cooking.
4. While the potatoes roast, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, keeping them pliable and slightly charred.
5. Assemble the tacos by dividing the roasted potatoes among the tortillas, then topping with crumbled queso fresco, chopped cilantro, a dollop of sour cream, and avocado slices.
6. Serve immediately with lime wedges on the side for squeezing over the tacos.

Crispy on the outside and tender within, these tacos offer a bold contrast of textures, with the creaminess of avocado and sour cream balancing the heat. For an extra layer of flavor, drizzle with a homemade chipotle sauce or serve alongside a chilled cucumber salad.

Tiny Potato and Leek Soup

On a crisp evening, nothing comforts the soul quite like a bowl of Tiny Potato and Leek Soup, a dish that marries the earthy sweetness of leeks with the humble charm of petite potatoes, all enveloped in a velvety broth.

Ingredients

• 2 tablespoons clarified butter
• 3 large leeks, white and light green parts only, thinly sliced
• 1.5 pounds tiny potatoes, halved
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground white pepper
• 2 tablespoons chives, finely chopped for garnish

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until it shimmers.
2. Add the sliced leeks, stirring occasionally, until they are soft and translucent, about 5 minutes.
3. Introduce the halved tiny potatoes to the pot, stirring to coat them in the butter and leeks.
4. Pour in the chicken stock, ensuring the potatoes are fully submerged. Bring to a gentle boil.
5. Reduce the heat to low, cover, and simmer until the potatoes are tender, about 20 minutes.
6. Using an immersion blender, puree the soup until smooth, leaving some small chunks for texture.
7. Stir in the heavy cream, sea salt, and white pepper, warming through for 2 minutes.
8. Ladle the soup into bowls, garnishing each with a sprinkle of chives.

Gloriously smooth with a hint of texture from the potatoes, this soup offers a delicate balance of flavors. Serve it with a crusty baguette for dipping, or elevate it with a drizzle of truffle oil for an extra touch of luxury.

Rosemary Tiny Potato Wedges

Savory and aromatic, these Rosemary Tiny Potato Wedges are a testament to the beauty of simplicity in cooking, offering a crispy exterior and a tender, fluffy interior that’s perfectly seasoned with the earthy notes of fresh rosemary.

Ingredients

• 1 pound petite potatoes, halved lengthwise
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh rosemary leaves, finely chopped
• 1/2 teaspoon sea salt flakes
• 1/4 teaspoon freshly ground black pepper

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 mixing bowl, combine the halved petite potatoes with extra-virgin olive oil, ensuring each piece is lightly coated for optimal crispiness.
3. Sprinkle the potatoes with finely chopped fresh rosemary leaves, sea salt flakes, and freshly ground black pepper, tossing gently to distribute the seasonings evenly.
4. Arrange the potatoes in a single layer on the prepared baking sheet, cut side down, to maximize the surface area for browning.
5. Roast in the preheated oven for 25-30 minutes, or until the edges are golden and crispy, flipping halfway through to ensure even cooking.
6. Remove from the oven and let rest for 2 minutes on the baking sheet to allow the flavors to meld.

Meticulously crafted, these wedges boast a delightful contrast of textures and a harmonious blend of flavors. Serve them alongside a creamy aioli or as a sophisticated accompaniment to your favorite grilled meats for an elevated dining experience.

Tiny Potato Pancakes

Zesty and golden, these tiny potato pancakes are a delightful twist on a classic, offering a crisp exterior with a tender, flavorful interior that’s perfect for any occasion.

Ingredients

• 1 pound Yukon Gold potatoes, peeled and finely grated
• 1/4 cup all-purpose flour
• 1 large pasture-raised egg, lightly beaten
• 2 tablespoons clarified butter
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped chives

Instructions

1. Place the grated potatoes in a clean kitchen towel and wring out as much moisture as possible.
2. In a large mixing bowl, combine the dried potatoes, flour, beaten egg, sea salt, black pepper, and chives until evenly mixed.
3. Heat the clarified butter in a large skillet over medium heat until shimmering but not smoking.
4. Form the potato mixture into small, flat pancakes, about 2 inches in diameter, and carefully place them in the skillet.
5. Cook the pancakes for 3-4 minutes on each side, or until deeply golden and crisp. Adjust the heat as necessary to prevent burning.
6. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess butter.
7. Serve immediately for the best texture and flavor.

These tiny potato pancakes boast a satisfying crunch with a soft, savory center, making them an irresistible bite-sized treat. Try serving them with a dollop of crème fraîche and a sprinkle of smoked paprika for an elegant touch.

Honey Glazed Tiny Potatoes

Savory and sweet harmonize beautifully in this dish, where petite potatoes are transformed into a glistening, golden delight. The honey glaze caramelizes to perfection, offering a subtle sweetness that complements the earthy notes of the potatoes.

Ingredients

• 1.5 pounds petite potatoes, halved
• 2 tablespoons clarified butter
• 3 tablespoons raw honey
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, toss the halved petite potatoes with clarified butter until evenly coated.
3. Arrange the potatoes in a single layer on the prepared baking sheet, cut side down, to ensure even caramelization.
4. Roast in the preheated oven for 20 minutes, or until the potatoes begin to turn golden around the edges.
5. While the potatoes roast, gently warm the raw honey in a small saucepan over low heat to thin its consistency, about 2 minutes.
6. Remove the potatoes from the oven and drizzle with the warmed honey, then sprinkle with fresh thyme leaves, sea salt, and black pepper.
7. Return the baking sheet to the oven and roast for an additional 10 minutes, or until the honey glaze is bubbly and the potatoes are fork-tender.
8. For an extra touch of elegance, garnish with additional fresh thyme leaves before serving.

Finished with a glossy sheen, these honey glazed tiny potatoes boast a delightful contrast of crispy exteriors and tender interiors. Serve them alongside a roasted main course or as a standout component in a brunch spread for a touch of sweetness amidst savory flavors.

Tiny Potato and Chorizo Stew

Unveiling a dish that marries the rustic charm of tiny potatoes with the bold flavors of chorizo, this stew is a testament to the beauty of simple ingredients transformed through careful cooking. Perfect for a cozy evening, it promises a symphony of textures and tastes that will linger in your memory.

Ingredients

• 1 lb tiny potatoes, halved
• 8 oz Spanish chorizo, diced
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 2 cups chicken stock, preferably homemade
• 1/2 cup dry white wine
• 1 tbsp sherry vinegar
• 1/4 cup fresh parsley, finely chopped
• Sea salt, to season

Instructions

1. Heat the olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the diced chorizo and cook, stirring occasionally, until it begins to render its fat and crisp slightly, about 5 minutes.
3. Incorporate the onion and a pinch of sea salt, sautéing until translucent and soft, approximately 4 minutes.
4. Stir in the garlic, smoked paprika, and red pepper flakes, cooking until fragrant, about 30 seconds.
5. Deglaze the pot with white wine, scraping up any browned bits from the bottom, and allow to reduce by half, about 3 minutes.
6. Add the halved tiny potatoes and chicken stock, bringing the mixture to a gentle simmer.
7. Cover and cook on low heat until the potatoes are tender when pierced with a fork, about 20 minutes.
8. Finish with sherry vinegar and adjust seasoning with sea salt if necessary.
9. Garnish with freshly chopped parsley before serving.

The stew boasts a velvety texture with the potatoes meltingly tender against the spicy, smoky chorizo. Serve it with crusty bread to soak up the rich broth, or atop a bed of creamy polenta for an extra layer of comfort.

Parmesan Crusted Tiny Potatoes

On a bustling morning where time is of the essence, these Parmesan Crusted Tiny Potatoes emerge as a sublime choice, blending rustic charm with gourmet flair. Their golden, crispy exterior gives way to a tender, buttery interior, making them an irresistible side or snack.

Ingredients

• 1 pound petite potatoes, halved
• 2 tablespoons clarified butter, melted
• 1/2 cup finely grated Parmigiano-Reggiano cheese
• 1 teaspoon fresh thyme leaves, finely chopped
• 1/2 teaspoon sea salt flakes
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper for effortless cleanup.
2. In a large mixing bowl, toss the halved petite potatoes with melted clarified butter until evenly coated.
3. Combine the Parmigiano-Reggiano cheese, thyme, sea salt flakes, and black pepper in a separate bowl, then sprinkle this mixture over the potatoes, tossing gently to adhere.
4. Arrange the potatoes cut-side down on the prepared baking sheet, ensuring they are spaced apart for optimal crispiness.
5. Roast in the preheated oven for 25-30 minutes, or until the crust is golden and the potatoes are fork-tender.
6. For an extra crisp finish, broil on high for the final 2-3 minutes, watching closely to prevent burning.

Velvety on the inside with a shatteringly crisp cheese crust, these potatoes are a study in contrasts. Serve them atop a swipe of garlic aioli for a decadent twist or alongside a crisp green salad for balance.

Tiny Potato and Green Bean Stir Fry

Vibrant and verdant, this dish brings together the earthy sweetness of tiny potatoes with the crisp snap of green beans, all enveloped in a savory glaze that promises to delight the palate.

Ingredients

• 1 pound tiny potatoes, halved
• 1/2 pound green beans, trimmed
• 2 tablespoons clarified butter
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes
• Sea salt, to season

Instructions

1. Preheat a large skillet over medium-high heat and add the clarified butter and olive oil, swirling to coat the pan evenly.
2. Add the halved tiny potatoes to the skillet, cut side down, and cook undisturbed for 5 minutes to achieve a golden crust.
3. Flip the potatoes and continue cooking for another 5 minutes, until they are tender when pierced with a fork.
4. Introduce the green beans to the skillet, tossing gently to combine with the potatoes, and cook for 3 minutes until bright green and slightly tender.
5. Stir in the minced garlic, thyme leaves, smoked paprika, and crushed red pepper flakes, cooking for 1 minute until fragrant.
6. Season the stir fry with sea salt, tossing to ensure even distribution of flavors, and remove from heat.

Kaleidoscopic in its simplicity, this stir fry offers a harmonious blend of textures—from the creamy potatoes to the crisp-tender beans—and a depth of flavor that is both rustic and refined. Serve it as a standalone vegetarian delight or alongside a perfectly seared piece of salmon for a meal that sings of summer’s bounty.

Smoky Tiny Potato BBQ Bites

Delightfully crisp on the outside yet tender within, these Smoky Tiny Potato BBQ Bites are a testament to the beauty of simplicity and flavor. Infused with a rich, smoky essence and a hint of sweetness, they’re the perfect bite-sized indulgence for any gathering.

Ingredients

• 1 lb petite potatoes, halved
• 2 tbsp extra-virgin olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 cup high-quality BBQ sauce
• 1 tbsp apple cider vinegar
• 1 tsp raw honey

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper for effortless cleanup.
2. In a large mixing bowl, toss the halved petite potatoes with extra-virgin olive oil, ensuring each piece is lightly coated for optimal crispiness.
3. Sprinkle the potatoes with smoked paprika, garlic powder, and sea salt, tossing again to distribute the spices evenly.
4. Arrange the potatoes in a single layer on the prepared baking sheet, cut side down, to maximize the surface area for browning.
5. Roast for 25 minutes, or until the edges are golden and crispy, flipping halfway through to ensure even cooking.
6. While the potatoes roast, whisk together the BBQ sauce, apple cider vinegar, and raw honey in a small bowl until smooth.
7. Once the potatoes are roasted, drizzle them with the BBQ sauce mixture, tossing gently to coat without breaking the potatoes.
8. Return to the oven for an additional 5 minutes, allowing the sauce to caramelize slightly and adhere to the potatoes.

With a perfect balance of smoky, sweet, and tangy flavors, these BBQ bites offer a delightful contrast of textures. Serve them atop a rustic wooden board for a charming presentation, or skewer them with fresh herbs for an elegant appetizer.

Tiny Potato and Mushroom Gratin

Whispering of comfort and elegance, this Tiny Potato and Mushroom Gratin marries the earthy depth of mushrooms with the creamy, tender embrace of thinly sliced potatoes, all enveloped in a luxuriously golden crust. Perfect for a sophisticated side or a cozy main, this dish promises to elevate any table with its rustic charm and refined flavors.

Ingredients

• 1 lb tiny potatoes, thinly sliced to 1/8-inch thickness
• 8 oz wild mushrooms, such as chanterelles or morels, cleaned and sliced
• 2 cups heavy cream
• 1 cup Gruyère cheese, freshly grated
• 1/4 cup clarified butter
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish with clarified butter.
2. In a large skillet over medium heat, melt the remaining clarified butter and sauté the mushrooms until they release their moisture and begin to brown, about 5 minutes. Add the garlic and thyme, cooking for an additional minute until fragrant.
3. Layer half of the potato slices in the prepared baking dish, overlapping slightly. Season with half of the sea salt, black pepper, and nutmeg.
4. Spread the sautéed mushrooms evenly over the potatoes, then top with the remaining potato slices. Season with the remaining spices.
5. Pour the heavy cream over the layers, ensuring it seeps between the potatoes. Sprinkle the Gruyère cheese on top.
6. Bake for 45 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
7. Let the gratin rest for 10 minutes before serving to allow the layers to set.

The gratin emerges from the oven with a crisp, cheese-laden crust giving way to layers of velvety potatoes and umami-rich mushrooms. For an extra touch of luxury, serve alongside a crisp green salad dressed with a light vinaigrette to cut through the richness.

Lemon Pepper Tiny Potato Fries

Delightfully crisp and bursting with zesty flavor, these Lemon Pepper Tiny Potato Fries are a sophisticated twist on a classic side dish, perfect for elevating any meal with their golden perfection and aromatic seasoning.

Ingredients

• 1 pound petite potatoes, halved
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon freshly cracked black pepper
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon sea salt flakes
• 1/4 teaspoon garlic powder

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for effortless cleanup.
2. In a large mixing bowl, toss the halved petite potatoes with extra-virgin olive oil until each piece is lightly coated.
3. Combine freshly cracked black pepper, finely grated lemon zest, sea salt flakes, and garlic powder in a small bowl, then sprinkle this mixture over the potatoes, tossing to ensure even distribution.
4. Arrange the potatoes in a single layer on the prepared baking sheet, ensuring they are not touching to allow for optimal crispiness.
5. Roast in the preheated oven for 25-30 minutes, or until the edges are golden and crispy, flipping halfway through for uniform cooking.
6. Remove from the oven and let stand for 2 minutes to enhance crispiness before serving.

Unveil these Lemon Pepper Tiny Potato Fries to discover a harmonious blend of tangy lemon and bold pepper, with a texture that’s irresistibly crispy on the outside yet tender within. Serve them alongside a creamy aioli or atop a vibrant salad for a delightful contrast.

Conclusion

Unquestionably, these 16 tiny potato recipes are a treasure trove of culinary inspiration for any occasion! Whether you’re cooking for a crowd or a cozy night in, there’s something here to delight every palate. We’d love to hear which recipes become your favorites—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest!