When it comes to cooking with little potatoes, there’s no shortage of delicious options. Whether you’re a seasoned chef or a culinary newbie, these tiny spuds are sure to bring a smile to your face and a twinkle to your taste buds. In this collection of 20 crispy little potato recipes, we’ve gathered some of the most mouthwatering and easy-to-make dishes that will make you wonder how you ever lived without them in your life.<\/p>\n
From classic roasted potatoes with garlic parmesan flavorings to innovative little potato tacos with chorizo and avocado, there’s something for everyone on this list. And don’t even get us started on the comforting, satisfying nature of a warm bowl of creamy little potato soup or the crunchy, cheesy goodness of little potato nachos – we think you’ll find that these recipes are sure to become new favorites in your kitchen.<\/p>\n
\nElevate your side dish game with this simple yet flavorful recipe that brings together the richness of parmesan cheese and the pungency of garlic. Perfect for a weeknight dinner or a special occasion, these roasted little potatoes are sure to please.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 pound little potatoes (about 8-10), halved Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 22-28 minutes<\/p>\n Ingredients:<\/p>\n – 1 lb small to medium-sized potatoes, peeled and halved Instructions:<\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound small Yukon gold potatoes, peeled and cut into 1\/2-inch cubes Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 large or 6 small potatoes Instructions:<\/strong><\/p>\n 1. Preheat the oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups small potatoes, peeled and thinly sliced Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound small red potatoes, halved Instructions:<\/strong><\/p>\n 1. Place the potato halves in a large pot of salted water. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until tender. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large bag of baby potatoes (about 12-15) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound little potatoes, peeled and diced Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cook Time: 25-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound small red potatoes (about 2-3 inches in diameter) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound little potatoes, peeled and sliced into 1\/4-inch thick rounds Instructions:<\/strong><\/p>\n 1. Heat the oil in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 bag of mini baked potatoes (about 20-25) Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 15-20 minutes<\/p>\n Enjoy your Loaded Little Potato Nachos!<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb little potatoes (about 2-3 medium-sized), peeled and diced Instructions:<\/strong><\/p>\n 1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound little potatoes, scrubbed and halved Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/p>\n – 4 small potatoes, peeled and diced Instructions:<\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound little potatoes (such as Yukon Gold or red bliss), scrubbed and halved Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 tablespoons butter Instructions:<\/strong><\/p>\n 1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened. Cooking Time:<\/strong> 30-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound little potatoes (such as baby Yukon golds), halved Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 22-28 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb small to medium-sized potatoes, halved Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound little potatoes, peeled and diced Instructions:<\/strong><\/p>\n 1. Preheat the oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Discover the simplicity and deliciousness of little potato recipes! This collection of 20 mouthwatering dishes showcases the versatility of these tiny tubers. From classic comfort foods to international twists, there’s something for everyone. Try Garlic Parmesan Roasted Little Potatoes or Herbed Butter Little Potato Skillet for a cozy night in. Or, get adventurous with Crispy Smashed Little Potatoes with Aioli or Spicy Cajun Little Potato Bites. Whatever your taste, these easy and flavorful recipes will have you hooked on little potatoes!<\/p>\n","protected":false},"excerpt":{"rendered":" When it comes to cooking with little potatoes, there’s no shortage of delicious options. Whether you’re a seasoned chef or a culinary newbie, these tiny spuds are sure to bring a smile to your face and a twinkle to your taste buds. In this collection of 20 crispy little potato recipes, we’ve gathered some of … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":23100,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-23601","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-casseroles"],"_links":{"self":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/23601","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/comments?post=23601"}],"version-history":[{"count":1,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/23601\/revisions"}],"predecessor-version":[{"id":23602,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/23601\/revisions\/23602"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media\/23100"}],"wp:attachment":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media?parent=23601"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/categories?post=23601"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/tags?post=23601"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 2 cloves garlic, minced
\n– 2 tablespoons olive oil
\n– 1\/4 cup grated Parmesan cheese
\n– Salt and pepper, to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a bowl, toss potatoes with garlic, olive oil, salt, and pepper until well coated.
\n3. Spread potatoes on a baking sheet in a single layer.
\n4. Roast for 20-25 minutes or until potatoes are tender and golden brown.
\n5. Sprinkle Parmesan cheese over the potatoes and return to oven for an additional 2-3 minutes or until melted.
\n6. Garnish with chopped parsley, if desired.
\n7. Serve hot and enjoy!<\/p>\nHerbed Butter Little Potato Skillet<\/h2>\n
\nA flavorful and healthy breakfast or brunch option that combines the natural sweetness of little potatoes with the savory flavors of herbs and butter.<\/p>\n
\n– 2 tbsp unsalted butter, softened
\n– 1 tsp chopped fresh parsley
\n– 1 tsp chopped fresh chives
\n– Salt and pepper to taste<\/p>\n
\n2. In a large skillet, melt the butter over medium heat.
\n3. Add the halved potatoes to the skillet, cut side down.
\n4. Sprinkle the parsley and chives evenly over the potatoes.
\n5. Season with salt and pepper to taste.
\n6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the potatoes are tender and golden brown.<\/p>\nCrispy Smashed Little Potatoes with Aioli<\/h2>\n
\nThis recipe yields a deliciously crispy exterior and fluffy interior, paired with a creamy aioli dipping sauce that’s sure to become a favorite. Perfect for a quick side dish or as a snack on its own.<\/p>\n
\n– 1 bag (about 20-25) small new potatoes
\n– 2 tablespoons olive oil
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1\/4 cup plain Greek yogurt
\n– 2 cloves garlic, minced
\n– 2 tablespoons freshly squeezed lemon juice<\/p>\n
\n2. Scrub the potatoes clean and pat dry with paper towels.
\n3. Smash each potato using a fork or a potato masher until they’re slightly flattened.
\n4. In a bowl, mix together olive oil, salt, and black pepper.
\n5. Toss the smashed potatoes in the oil mixture until evenly coated.
\n6. Spread the potatoes on a baking sheet lined with parchment paper.
\n7. Bake for 20-25 minutes or until crispy and golden brown.
\n8. Meanwhile, mix together yogurt, garlic, lemon juice, and salt to make the aioli.
\n9. Serve the smushed potatoes warm with the homemade aioli for dipping.<\/p>\nLittle Potato and Bacon Hash<\/h2>\n
\nA simple yet satisfying breakfast or brunch dish that combines the natural sweetness of small potatoes with the smoky flavor of crispy bacon.<\/p>\n
\n– 6 slices of thick-cut bacon, diced
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Optional: chopped fresh herbs like chives or parsley for garnish<\/p>\n
\n2. Line a baking sheet with parchment paper.
\n3. Toss potatoes with 1\/2 tablespoon of the olive oil, salt, and pepper. Spread on the prepared baking sheet in an even layer.
\n4. Roast potatoes for 20-25 minutes or until they’re tender and lightly browned.
\n5. While potatoes are roasting, cook bacon in a skillet over medium heat until crispy. Remove from heat and set aside.
\n6. In a large bowl, combine roasted potatoes and cooked bacon. Toss gently to combine.
\n7. Serve warm, garnished with chopped fresh herbs if desired.<\/p>\nRosemary Garlic Little Potato Wedges<\/h2>\n
\nTransform humble potatoes into a flavorful and aromatic side dish with this simple recipe. Fresh rosemary and garlic add a savory depth to these crispy little potato wedges, perfect for accompanying your favorite main courses.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1\/2 cup chopped fresh rosemary leaves
\n– 3 cloves garlic, minced
\n– Salt and pepper to taste<\/p>\n
\n2. Cut potatoes into wedges and place them on a baking sheet lined with parchment paper.
\n3. Drizzle olive oil over the potato wedges, then sprinkle chopped rosemary leaves and minced garlic evenly among them.
\n4. Season with salt and pepper as desired.
\n5. Bake for 20-25 minutes or until potato wedges are golden brown and crispy.<\/p>\nCheesy Little Potato Casserole<\/h2>\n
\nA comforting, creamy casserole perfect for a weeknight dinner or special occasion.<\/p>\n
\n– 1 cup shredded cheddar cheese
\n– 1\/2 cup milk
\n– 2 tablespoons butter
\n– 1 teaspoon paprika
\n– Salt and pepper to taste<\/p>\n
\n2. In a large bowl, combine potatoes, paprika, salt, and pepper. Toss gently.
\n3. Grease a 9×13-inch baking dish with butter.
\n4. Layer half of the potato mixture in the prepared dish.
\n5. Sprinkle with half of the cheddar cheese and half of the milk.
\n6. Repeat layers: potatoes, cheese, and milk.
\n7. Top with remaining cheddar cheese.
\n8. Bake for 35-40 minutes or until golden brown and bubbly.<\/p>\nLittle Potato and Green Bean Salad<\/h2>\n
\nThis refreshing salad is a perfect side dish or light lunch option, featuring tender little potatoes and crisp green beans. It’s easy to make and packed with flavor!<\/p>\n
\n– 2 cups fresh green beans, trimmed
\n– 2 tablespoons olive oil
\n– 2 tablespoons apple cider vinegar
\n– 1 tablespoon Dijon mustard
\n– Salt and pepper, to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the green beans and cook for 4-5 minutes or until slightly charred.
\n3. In a small bowl, whisk together the apple cider vinegar and Dijon mustard.
\n4. Drain the potatoes and add them to the skillet with the green beans. Pour in the vinegar-mustard mixture and toss to combine. Season with salt and pepper to taste.
\n5. Garnish with chopped parsley, if desired.<\/p>\nSpicy Cajun Little Potato Bites<\/h2>\n
\nGet ready to ignite your taste buds with these bite-sized potato treats infused with the bold flavors of Cajun spice!<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon Cajun seasoning
\n– 1\/2 teaspoon paprika
\n– Salt and pepper to taste
\n– 1 tablespoon butter, softened<\/p>\n
\n2. Scrub the potatoes clean and dry them with paper towels.
\n3. In a large bowl, mix together olive oil, chopped onion, minced garlic, Cajun seasoning, paprika, salt, and pepper.
\n4. Add the potatoes to the bowl and toss until they are evenly coated with the spice mixture.
\n5. Line a baking sheet with parchment paper and arrange the potatoes in a single layer.
\n6. Dot each potato with softened butter.
\n7. Bake for 20-25 minutes or until potatoes are tender and lightly browned.<\/p>\nLittle Potato and Chorizo Tacos<\/h2>\n
\nThis recipe combines the natural sweetness of little potatoes with the bold flavors of chorizo, all wrapped up in a crispy taco shell. Perfect for a quick and flavorful meal or snack.<\/p>\n
\n– 1\/2 pound Spanish chorizo, sliced
\n– 1 tablespoon olive oil
\n– 1 small onion, diced
\n– 1 clove garlic, minced
\n– 8-10 corn tortillas
\n– Salt and pepper to taste
\n– Optional toppings: shredded lettuce, diced tomatoes, sour cream, cilantro<\/p>\n
\n2. Toss potatoes with olive oil, onion, and garlic on a baking sheet. Roast for 20-25 minutes or until tender.
\n3. Cook chorizo in a skillet over medium-high heat for 5-7 minutes or until crispy.
\n4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
\n5. Assemble tacos by spooning roasted potatoes and chorizo onto a warmed tortilla, then top with desired toppings.<\/p>\nHoney Mustard Glazed Little Potatoes<\/h2>\n
\nElevate your side dish game with these tender and flavorful little potatoes, perfectly glazed with a sweet and tangy honey mustard sauce. This recipe is perfect for a quick weeknight dinner or as a special occasion addition to your holiday menu.<\/p>\n
\n– 2 tablespoons pure honey
\n– 1 tablespoon Dijon mustard
\n– 2 tablespoons olive oil
\n– Salt and pepper, to taste
\n– Fresh thyme leaves, for garnish (optional)<\/p>\n
\n2. Scrub the potatoes clean and dry them with a paper towel.
\n3. In a small bowl, whisk together honey, Dijon mustard, and salt until smooth.
\n4. Toss the potatoes with olive oil and brush with the honey mustard glaze.
\n5. Place the potatoes on a baking sheet lined with parchment paper and roast for 20-25 minutes, or until tender when pierced with a fork.
\n6. Garnish with fresh thyme leaves, if desired.<\/p>\nLittle Potato and Mushroom Stir-Fry<\/h2>\n
\nA flavorful and nutritious stir-fry that combines the natural sweetness of little potatoes with the earthy taste of mushrooms, perfect for a quick weeknight dinner.<\/p>\n
\n– 2 cups mixed mushrooms (such as cremini, shiitake, and button), cleaned and sliced
\n– 2 tablespoons vegetable oil
\n– 1 small onion, thinly sliced
\n– 2 cloves garlic, minced
\n– 1 teaspoon soy sauce
\n– Salt and pepper to taste<\/p>\n
\n2. Add the potatoes and cook for 3-4 minutes, or until they start to brown.
\n3. Add the mushrooms, onion, and garlic, and stir-fry for an additional 5 minutes, or until the vegetables are tender-crisp.
\n4. Season with soy sauce, salt, and pepper to taste.
\n5. Serve hot, garnished with green onions if desired.<\/p>\nLoaded Little Potato Nachos<\/h2>\n
\nGet ready to level up your snack game with these bite-sized Loaded Little Potato Nachos! These adorable morsels pack a flavorful punch, featuring tender potatoes, creamy cheese, and savory toppings.<\/p>\n
\n– 1 cup shredded cheddar cheese
\n– 1\/2 cup sour cream
\n– 1 tablespoon chopped fresh cilantro
\n– 1 jalape\u00f1o pepper, seeded and finely chopped
\n– 1\/4 teaspoon paprika
\n– Salt to taste<\/p>\n
\n2. Slice the mini potatoes in half lengthwise.
\n3. Arrange the potatoes on a baking sheet lined with parchment paper.
\n4. Sprinkle shredded cheese, sour cream, cilantro, jalape\u00f1o, and paprika evenly over the potatoes.
\n5. Bake for 15-20 minutes or until the cheese is melted and bubbly.
\n6. Remove from oven and season with salt to taste.<\/p>\nLittle Potato and Leek Soup<\/h2>\n
\nThis creamy soup is a perfect blend of tender potatoes and sweet leeks, making it a comforting and delicious meal for any time of the year.<\/p>\n
\n– 2 large leeks, cleaned and chopped (white and light green parts only)
\n– 2 tablespoons butter
\n– 1 onion, chopped
\n– 4 cups chicken or vegetable broth
\n– 1 cup heavy cream or half-and-half
\n– Salt and pepper to taste
\n– Fresh parsley or chives for garnish (optional)<\/p>\n
\n2. Add the chopped leeks and cook for an additional 5 minutes, stirring occasionally, until they’re tender and lightly caramelized.
\n3. Add the diced potatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
\n4. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
\n5. Stir in the heavy cream or half-and-half. Taste and adjust seasoning as needed.
\n6. Serve hot, garnished with fresh parsley or chives if desired.<\/p>\nBalsamic Glazed Little Potatoes<\/h2>\n
\nTransform humble little potatoes into a show-stopping side dish with this simple yet impressive recipe. A drizzle of rich balsamic glaze elevates their natural sweetness, perfect for accompanying your favorite main courses.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1\/4 cup balsamic vinegar
\n– 1 tablespoon honey
\n– Salt and pepper to taste
\n– Fresh thyme leaves for garnish (optional)<\/p>\n
\n2. Line a baking sheet with parchment paper.
\n3. Toss potatoes with olive oil, salt, and pepper until evenly coated.
\n4. Roast potatoes in the preheated oven for 20-25 minutes or until tender.
\n5. While potatoes roast, whisk together balsamic vinegar and honey until smooth.
\n6. Remove potatoes from oven and brush with the balsamic glaze.
\n7. Garnish with fresh thyme leaves, if desired.
\n8. Serve warm and enjoy!<\/p>\nLittle Potato and Spinach Frittata<\/h2>\n
\nA delicious and healthy breakfast or brunch option that combines the sweetness of potatoes with the earthiness of spinach.<\/p>\n
\n– 1 bunch fresh spinach, chopped
\n– 6 eggs
\n– Salt and pepper to taste
\n– 2 tablespoons olive oil<\/p>\n
\n2. In a bowl, whisk together eggs and a pinch of salt.
\n3. In a large skillet, heat the olive oil over medium-high heat. Add diced potatoes and cook for 5-7 minutes, or until they start to soften.
\n4. Add chopped spinach to the skillet and cook until wilted.
\n5. Pour in the egg mixture and stir gently to combine with the potato and spinach mixture.
\n6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set.
\n7. Remove from the oven and let it cool slightly before serving.<\/p>\nPesto Roasted Little Potatoes<\/h2>\n
\nA flavorful twist on traditional roasted potatoes, this recipe combines the natural sweetness of small potatoes with the vibrant taste of pesto and parmesan cheese.<\/p>\n
\n– 2 tablespoons olive oil
\n– 2 cloves garlic, minced
\n– 1\/4 cup freshly made pesto
\n– 1\/4 cup grated Parmesan cheese
\n– Salt, to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Line a baking sheet with parchment paper.
\n3. Place the potato halves on the prepared baking sheet in a single layer.
\n4. Drizzle the olive oil over the potatoes and sprinkle with minced garlic.
\n5. Spoon the pesto over the potatoes, making sure they’re all coated.
\n6. Sprinkle Parmesan cheese evenly over the top.
\n7. Season with salt to taste.
\n8. Roast for 20-25 minutes, or until the potatoes are tender and caramelized.<\/p>\nLittle Potato and Corn Chowder<\/h2>\n
\nA comforting and creamy soup perfect for a chilly evening, this Little Potato and Corn Chowder is a delightful twist on traditional potato soups.<\/p>\n
\n– 1 medium onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup frozen corn kernels
\n– 2 cups small red potatoes, peeled and diced
\n– 4 cups chicken broth
\n– 1\/2 cup milk
\n– Salt and pepper to taste
\n– Fresh chives or scallions for garnish (optional)<\/p>\n
\n2. Add corn kernels and cook for 2-3 minutes, stirring occasionally.
\n3. Add potatoes, chicken broth, and milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
\n4. Season with salt and pepper to taste.
\n5. Serve hot, garnished with chives or scallions if desired.<\/p>\nMaple Roasted Little Potatoes with Pecans<\/h2>\n
\nThis sweet and savory recipe combines tender little potatoes with crunchy pecans and a hint of maple syrup, perfect for a side dish or light snack. The natural sweetness of the potatoes pairs beautifully with the nutty flavor of the pecans.<\/p>\n
\n– 2 tablespoons pure maple syrup
\n– 1 tablespoon olive oil
\n– 1\/4 cup chopped pecans
\n– Salt and pepper to taste<\/p>\n
\n2. In a large bowl, toss potatoes with maple syrup, olive oil, salt, and pepper until coated.
\n3. Spread potatoes in a single layer on a baking sheet lined with parchment paper.
\n4. Roast for 20-25 minutes or until potatoes are tender and lightly caramelized.
\n5. Remove from oven and sprinkle with chopped pecans.
\n6. Return to oven and roast for an additional 2-3 minutes or until pecans are fragrant.
\n7. Serve warm.<\/p>\nLittle Potato and Sausage Sheet Pan Dinner<\/h2>\n
\nA hearty and flavorful one-pan dinner that’s perfect for a weeknight meal. This recipe combines tender potatoes, savory sausages, and crisp vegetables in a single sheet pan.<\/p>\n
\n– 4 Italian-style sausages (sweet or hot)
\n– 1 large red bell pepper, sliced
\n– 1 large yellow bell pepper, sliced
\n– 2 cloves garlic, minced
\n– 2 tbsp olive oil
\n– Salt and pepper, to taste
\n– Optional: chopped fresh parsley for garnish<\/p>\n
\n2. Line a sheet pan with parchment paper or aluminum foil.
\n3. Arrange the potatoes in a single layer on one half of the pan.
\n4. Place the sausages on top of the potatoes.
\n5. Add the bell peppers and garlic to the other half of the pan, tossing gently.
\n6. Drizzle olive oil over the vegetables and season with salt and pepper.
\n7. Roast in the preheated oven for 35-40 minutes, or until the potatoes are tender and the sausages are cooked through.
\n8. Serve hot, garnished with parsley if desired.<\/p>\nLittle Potato and Avocado Breakfast Hash<\/h2>\n
\nA flavorful and nutritious breakfast option that combines tender little potatoes, creamy avocado, and a hint of smokiness from the red pepper flakes. This recipe is perfect for a quick and delicious morning meal.<\/p>\n
\n– 1 ripe avocado, diced
\n– 2 tablespoons olive oil
\n– 1 small red onion, thinly sliced
\n– 1 clove garlic, minced
\n– 1 teaspoon smoked paprika (optional)
\n– Salt and pepper to taste<\/p>\n
\n2. In a large bowl, toss the potatoes with 1 tablespoon of olive oil, salt, and pepper until they’re evenly coated.
\n3. Spread the potatoes on a baking sheet lined with parchment paper and roast for 20-25 minutes or until tender.
\n4. While the potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
\n5. Add the red onion and garlic to the skillet and cook for 3-4 minutes or until softened.
\n6. Stir in the diced avocado and smoked paprika (if using).
\n7. Once the potatoes are done, add them to the skillet with the onion mixture and stir to combine.
\n8. Season with salt and pepper to taste.<\/p>\nSummary<\/h2>\n