The Ultimate Guide to Baby Potato Recipes

The Ultimate Guide to Perfect Baby Potatoes

Before we get to the recipes, a little prep work makes all the difference. Here’s our simple guide to choosing and preparing your potatoes.

How to Choose the Best Baby Potatoes

• Look for Firmness: Gently squeeze them. They should be very firm with no soft spots.
• Smooth Skin: Avoid potatoes with wrinkled skin, dark spots, or green patches. The skin should be smooth and vibrant.
• Variety Matters: Red baby potatoes hold their shape well and are great for roasting and salads. Yukon Golds are creamier and perfect for smashing or mashing.

The Only Prep You’ll Ever Need

This is the beauty of baby potatoes: it’s incredibly simple.

1. Wash Thoroughly: Since you’re eating the skin, give them a good scrub under cold water to remove any dirt.
2. Pat Completely Dry: This is the most important step for crispy potatoes! Use a clean kitchen towel or paper towels to dry them thoroughly. Moisture is the enemy of a crispy finish.
3. Chop (or Don’t): For most recipes, simply halving them is perfect. If they are extra small, you can even leave them whole.

15 Best Baby Potato Recipes from Our Kitchen

1. Garlic Butter Roasted Baby Potatoes

This is our go-to crowd-pleaser. The potatoes get incredibly crispy, and the garlic butter is simply irresistible. It reminds us of the amazing sides you get in little European bistros.

Ingredients

• 1.5 lbs baby potatoes, washed and halved
• 3 tbsp butter, melted
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Cooking Method

1. Preheat oven to 400°F (200°C).
2. Toss potatoes with melted butter, garlic, salt, and pepper in a large bowl.
3. Spread in a single layer on a baking sheet and roast for 35 minutes, flipping halfway.
4. Garnish with fresh parsley before serving.

2. Air Fryer Crispy Baby Potatoes

When we need crispy potatoes fast, the air fryer is our best friend. This method uses less oil and creates the most amazing golden, crunchy finish. For more air fryer ideas, check out our Instant Pot Air Fryer recipes.

Ingredients

• 1.5 lbs baby potatoes, halved or quartered
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste

Cooking Method

1. In a bowl, toss the potatoes with olive oil and seasonings until well-coated.
2. Air fry at 400°F (200°C) for 18-20 minutes, shaking the basket halfway through for even crisping.

3. Creamy (No-Mayo) Baby Potato Salad

We love a refreshing potato salad, but not the heavy mayo. Our version uses Greek yogurt for a tangy, creamy dressing that’s much lighter. Perfect for a warm day in Thailand!

Ingredients

• 1.5 lbs baby potatoes, boiled and cooled
• ½ cup Greek yogurt
• 1 tbsp Dijon mustard
• ¼ cup green onions, chopped
• 2 tbsp fresh dill, chopped
• Salt and pepper to taste

Cooking Method

1. Boil whole baby potatoes until fork-tender, then let them cool and slice in half.
2. In a large bowl, whisk together the Greek yogurt, Dijon mustard, green onions, and fresh dill.
3. Gently fold in the cooled potatoes and season with salt and pepper to your liking. Chill before serving.

4. Cheesy Parmesan Baby Potatoes

Golden, crispy baby potatoes coated in buttery Parmesan and herbs—a cheesy delight perfect for any meal. Victor calls these “potato candy.”

Ingredients

• 1.5 lbs baby potatoes, halved
• 3 tbsp butter, melted
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• Salt and pepper to taste

Cooking Method

1. Preheat oven to 400°F (200°C).
2. Toss the potatoes with melted butter, Parmesan, and all seasonings.
3. Arrange cut-side down on a baking sheet and roast for 30-35 minutes until the cheese is crispy and golden.

5. Spicy Roasted Baby Potatoes

For those who love heat, this bold and spicy recipe adds a kick inspired by our travels. It’s simple but packed with flavor. For more heat, check out our guide to Guajillo Peppers.

Ingredients

• 1.5 lbs baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (or to taste)
• 1 tsp garlic powder
• Salt and pepper to taste

Cooking Method

1. Toss the potatoes with olive oil and all the spices until evenly coated.
2. Roast at 400°F (200°C) for 30-35 minutes until golden and crispy, flipping halfway.

6. Lemon Herb Baby Potatoes

A bright, citrusy take on roasted potatoes with fresh lemon and fragrant herbs that reminds us of sunny days in the Mediterranean.

Ingredients

• 1.5 lbs baby potatoes, halved
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Cooking Method

1. Preheat oven to 400°F (200°C).
2. Toss the potatoes with olive oil, lemon juice, fresh herbs, salt, and pepper.
3. Roast for 30-35 minutes until tender and fragrant, flipping once during cooking.

7. Garlic Mashed Baby Potatoes (Skin-On)

A creamy, buttery mash with roasted garlic for an extra depth of flavor. We leave the skins on for more texture and nutrients—it’s rustic and delicious.

Ingredients

• 1.5 lbs baby potatoes, boiled
• 4 tbsp butter
• ½ cup heavy cream, warmed
• 3 cloves roasted garlic, mashed into a paste
• Salt and pepper to taste
• 2 tbsp fresh chives, chopped

Cooking Method

1. Boil the baby potatoes whole until very fork-tender.
2. Drain and return to the pot. Mash them roughly with a potato masher, leaving some texture from the skins.
3. Stir in the butter, warm cream, and roasted garlic paste. Mix until just combined.
4. Season generously with salt and pepper, and fold in the fresh chives.

8. Baby Potato and Green Bean Salad

A light, healthy side dish featuring tender potatoes and crisp green beans in a tangy vinaigrette. It’s a French bistro classic we love to make.

Ingredients

• 1.5 lbs baby potatoes, boiled and cooled
• 1 cup green beans, blanched
• 3 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Cooking Method

1. Boil potatoes until tender. Blanch green beans for 2 minutes in boiling water, then transfer to an ice bath to keep them crisp.
2. In a small bowl, whisk together the olive oil, Dijon mustard, and vinegar to create the dressing.
3. In a large bowl, combine the cooled potatoes (halved), green beans, and parsley. Drizzle with the dressing and toss gently to combine.

9. Loaded Smashed Baby Potatoes

Think of these as mini loaded baked potatoes, but with an extra crispy texture. A guaranteed hit for game day or as a fun appetizer. Try swapping bacon for one of our favorite Spam recipes for a unique twist!

Ingredients

• 1.5 lbs baby potatoes
• ½ cup sour cream
• ½ cup shredded cheddar cheese
• ⅓ cup cooked bacon, crumbled
• 2 tbsp green onions, chopped
• Salt and pepper to taste

Cooking Method

1. Boil potatoes until fork-tender. Gently smash each potato with the bottom of a glass until flattened but still in one piece.
2. Roast at 425°F (220°C) for 20-25 minutes until the edges are crispy.
3. Top with cheddar cheese and return to the oven for 2-3 minutes to melt.
4. Serve immediately, topped with sour cream, crumbled bacon, and green onions.

10. Simple Herb Butter Baby Potatoes

A simple yet flavorful dish featuring boiled baby potatoes tossed in a rich, herby butter. Sometimes the simplest things are the most delicious.

Ingredients

• 1.5 lbs baby potatoes, boiled
• 4 tbsp butter
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking Method

1. Boil baby potatoes until tender and drain well.
2. In a large pan, melt the butter over medium heat and sauté the garlic for 1 minute until fragrant.
3. Add the boiled potatoes to the pan and toss to coat in the garlic butter.
4. Remove from heat and stir in the fresh parsley, dill, salt, and pepper.

11. Indian-Spiced Roasted Baby Potatoes

A warming, aromatic dish with earthy spices inspired by our travels in India. Perfect for adding a touch of the exotic to your meal, similar to our Massaman Curry Recipe.

Ingredients

• 1.5 lbs baby potatoes, halved
• 2 tbsp olive oil or ghee
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric powder
• Salt and pepper to taste

Cooking Method

1. Toss the potatoes with olive oil (or melted ghee) and all the spices.
2. Roast at 400°F (200°C) for 30-35 minutes until crispy and tender.
3. Garnish with fresh cilantro and serve with a side of yogurt or raita.

12. Creamy Dijon Baby Potatoes

A French-inspired dish featuring baby potatoes in a creamy, tangy mustard sauce. It feels elegant but is incredibly easy to make.

Ingredients

• 1.5 lbs baby potatoes, boiled
• ½ cup heavy cream
• 2 tbsp Dijon mustard
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Cooking Method

1. Boil baby potatoes until fork-tender and drain.
2. In a skillet, gently heat the heavy cream, Dijon mustard, and thyme.
3. Add the potatoes to the skillet and toss gently to coat them in the warm, creamy sauce. Season and serve immediately.

13. Baby Potatoes with Caramelized Onions

Soft baby potatoes tossed with sweet, golden caramelized onions for a rich, comforting side dish that takes a little patience but is worth every minute.

Ingredients

• 1.5 lbs baby potatoes, boiled
• 3 tbsp butter
• 1 tbsp olive oil
• 2 large yellow onions, thinly sliced
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Cooking Method

1. Boil baby potatoes until fork-tender.
2. While potatoes cook, melt butter and olive oil in a large skillet over low-medium heat. Add onions and cook for 25-30 minutes, stirring occasionally, until deeply golden and caramelized.
3. Stir in the balsamic vinegar and season with salt and pepper.
4. Toss the warm potatoes with the caramelized onions and serve.

14. Greek-Style Lemon Baby Potatoes

A Mediterranean-inspired dish featuring bright lemon, garlic, and oregano flavors that transport us straight to a Greek taverna.

Ingredients

• 1.5 lbs baby potatoes, halved
• 3 tbsp olive oil
• Juice and zest of 1 lemon
• 3 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Cooking Method

1. Preheat oven to 400°F (200°C).
2. Toss the potatoes with olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
3. Roast for 35 minutes, stirring halfway through, until golden and fragrant.
4. Optional: Garnish with crumbled feta cheese before serving.

15. Baby Potatoes with Spicy Tomato Sauce (Bravas-Style)

A bold, Spanish-inspired dish featuring crispy potatoes tossed in a smoky, spicy tomato sauce. It’s our simplified take on the classic patatas bravas we love.

Ingredients

• 1.5 lbs baby potatoes, roasted or air-fried
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• ½ tsp red pepper flakes
• Salt and pepper to taste

Cooking Method

1. First, cook the baby potatoes using the roasting or air frying method until crispy.
2. While they cook, heat olive oil in a small saucepan and sauté the garlic for 1 minute.
3. Stir in the tomato paste, smoked paprika, and red pepper flakes, cooking for another minute. Add a splash of water to create a smooth sauce.
4. Toss the hot, crispy potatoes in the sauce and serve immediately.

Find Your Perfect Potato Recipe

Not sure which to choose? Answer one question to get our family’s top recommendation!

Our Family’s Go-To Kitchen Tools for Perfect Potatoes

For Perfect Portions: Etekcity Food Scale

Whether you’re following a recipe or just trying to be consistent, a good scale is a must. We use this simple Etekcity digital scale to measure our potatoes by weight, which guarantees perfect results every time.

For Crispy Edges: Lodge Cast Iron Skillet

For the ultimate crispy, pan-seared potatoes, nothing beats a cast iron skillet. We love our Lodge skillet for its even heat distribution, which creates a perfect golden-brown crust.

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Frequently Asked Questions

Do I need to boil baby potatoes before roasting?
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You don’t have to, but it’s a great trick for an even creamier interior and an extra-crispy exterior. If you have an extra 10 minutes, boiling them until just fork-tender is a game-changer.

Are baby potatoes healthier than regular potatoes?
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They can be. Baby potatoes are often eaten with their skins on, which is where a significant amount of their fiber and nutrients are stored. The skin provides fiber that supports gut health and helps you feel full longer.

Do I need to peel baby potatoes before cooking?
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No, and that’s the best part! The skin on baby potatoes is very thin and tender, and it crisps up beautifully when roasted or air-fried. Just be sure to wash and scrub them well before cooking.

How do I store and reheat cooked baby potatoes?
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Store leftovers in an airtight container in the refrigerator for up to 4 days. For the best texture, reheat them in an air fryer or oven at 375°F (190°C) for 5-7 minutes. Microwaving tends to make them soft.

About the Author

Oliver is a family food storyteller who learned about global cuisine during his family’s travels to over 50 countries. With his wife Natalia and son Victor, he adapts authentic recipes for the modern family kitchen. Their journey is about connecting with cultures through food and making international flavors accessible for everyone. Currently calling Thailand home, they continue to explore the rich culinary landscape of Southeast Asia.

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