Aren’t they adorable? I know it’s not an adjective we usually use for potatoes, but when 26 of them fit comfortably in a standard coffee mug, there’s no other word.
These teeny taters are about the size of pearl onions or grape tomatoes. A few might be larger or smaller and you might even have a little one with a delicate stem still attached, like cranberries.
They’re sold in 1-pound mesh bags and labeled Teeny Tiny Potatoes. My bag had 56. I found them at Trader Joe’s (other stores might have them too) and paid $1.99. The cuteness factor sold me and I bought them not knowing what I’d do with them. I knew they’d roast quickly because of their size so I seasoned half the bag and prepared them that way. And I didn’t need a big rimmed baking sheet; I lined my cast iron skillet with foil instead.
I loved them. Nearly all were tiny enough to pop into my mouth whole and it was a bit like eating grapes. The skin yielded the way it does on a grape, almost popping, and the flesh was amazingly creamy. These can certainly dress up a plate for guests the way fingerlings do.
I can also see them ending the drudgery of potato prep when making pot roast or stew; just rinse them off and toss them in. In summer, tiny tater salad seems like fun. The ideas go on and on and if you run across these, I hope you’ll try them.
They’re just adorable.
Ella’s Roasted Seasoned Mini Potatoes
1/2 pound/ 227g mini potatoes, rinsed clean and patted dry
1 TB light or extra-virgin olive oil, as you wish
coarse salt and fresh-ground pepper
2 tsp dried rosemary leaves, chopped or crushed in palm
Set a rack in the middle of the oven and preheat to 400F/205C/Gas 6. Line an oven-safe skillet or small baking dish with foil.
Drizzle about 1/4 of the olive oil onto the foil and spread to coat. Add the potatoes, drizzle with the remaining oil and toss to coat. Sprinkle on the salt, pepper and rosemary and toss well again.
Roast for 20 – 25 minutes, until a small paring knife slides into the potatoes with ease. (Mine needed 22.)
Serves 2 as a side dish or 1 for lunch.
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{ 12 comments… read them below or add one }
I just bought these on Saturday and now I know what I’m going to do with them tonight. Thanks!
Caroline´s last blog ..September 11 | StoryCorps
Hi, Caroline! Good timing, then. I hope you liked them. Their texture and the creamy mouthfeel are really wonderful.
I thought by now I’d have made the rounds of my favorite museums but I still haven’t gotten any closer to the District than the Container Store in Congressional Plaza. I should pitch a tent there. Storage in this new place is a real challenge. Must see the Herblock exhibit at the LoC.
Great to see you (and Sumi)!
They were great! Husband says make more please. I used fresh rosemary since I have a huge bush of it. I’m thinking I might add pearl onions next time.
If you come into town, try to stop by the Portrait Gallery to see our Portrait Competition exhibition as well as the Presidents in Waiting exhibition. The Obama portrait comes off view soon (next week, I think).
Caroline´s last blog ..September 11 | StoryCorps
I’m so happy to hear that! Thanks for letting me know. Fresh rosemary would, of course, be fabulous. I can almost smell it coming out of the oven. (edit to add: haricots verts or the thinnest, smallest regular green beans possible would be another good choice to add here. Green beans are especially happy when oven-roasted. A squeeze of lemon juice would not be out of the question with beans.)
I certainly will stop by. I’m trying to create a day when I don’t have to look at the clock or don’t have half-finished things gnawing at me to get them done. I’ve never been one to zip through galleries or museums; I’d rather see less but understand more.
Hi Ella!
My first thought was “I guess you don’t peel them.” LOL
They look great, and your description made my mouth water.
Now if only they were low carb…..
XOXOXOX
Sunny
{{{{{Sunny!!}}}}} Oh, happy dance to see you! I’m absolutely dog years behind in answering email and doing much of anything online.
I think of you every day.
I think anyone who could come up with a low-carb spud would become the richest person on earth. There really must be such a thing as genetic memory; it has to be my Irish blood that wants a party hat when potatoes are around!
So good to see you, my friend. I could hug you to bits!
Yummy, I love tiny potatoes.In Finland, where I come from,the tiny new potatoes every June are a much awaited thing, and incredibly delicious (and expensive).Here in Israel we have tiny potatoes as well , and I usually prepare them like you did,yummy!
Yaelian´s last blog ..Herkkuja kuivurilla
I can understand the Finnish wait for the tiny ones, Yaelian. These are worth the wait. I thought at first glance they were just new potatoes that are very new..but they’re not.
Lucky you to have those fabulous Israeli tomatoes all year!
speaking of pearl onions, I wonder if you could roast these potatoes with pearl onions. I bet that would be tasty.
Nate´s last blog ..Homemade Pho Ga (Chicken Pho Noodle Soup)
I don’t see why not, although I’d wait till the last 10 or 15 minutes so they don’t get scorched. It would be tasty and add some color too. Good idea for onion lovers!
Lov ely reading the warm friendly posts ,do you all know each other for a long time?. Maybe I am intruding, but its a cold rainy day here in Ireland so just felt the need to get into the warmth that comes from you all. Not a sad lonely person, I take care of my grandchildren five mornings a week. I cannot believe I came online for a recipe for my tiny spuds & end up writing this. Good luck to you all.
Hello, Anniemay and welcome! Jump into any thread any time, all my commenters are lovely people and are friends you just haven’t met yet.
I lived in Dublin for a time in the 1990s and loved it. In fact the mug holding the mini spuds is from Ireland. It was my own private joke to do that.
Thanks for stopping and don’t be a stranger. Slainte!