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7 baby potato recipes, featuring fingerlings, peewees, new potatoes and more

7 baby potato recipes, featuring fingerlings, peewees, new potatoes and more
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I’d like to chat with the person who decided that “little potatoes” would forever be synonymous with the trivial or unimportant. Small potatoes are great! Even important, if your culinary inclinations are anything like mine.

Sure, they’re fun to look at and eat, which is a big part of the appeal. Their size also means they can easily be handed out to multiple people — assuming you don’t eat them all yourself, a real risk in my case. They cook quickly and evenly, with less chance of a raw center and overcooked outside. They are suitable for a variety of preparations, including roasting, steaming and grilling.

You can’t go wrong with potatoes, but here’s how to choose the right one

There are plenty of small potatoes to choose from, such as spring new potatoes, fingerlings, peewees, and miniature reds and purples. Check out these recipes from our archives to remind yourself of their versatility and variety.

Fingerling Potato Salad With Black Lentils And Labneh This meatless dish has several elements of Egyptian cuisine, including lentils, labneh, and a lemony dressing. It makes a nice side or main dish.

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Roasted Radishes, Potatoes And Crispy Lentils† Here’s another vegetarian dish that combines potatoes and lentils, but in this case, creamy radishes and potatoes are offset by lentils roasted at a high heat until they get crispy and begin to blister.

6 recipes that showcase the small but mighty lentils

Sheet Pan Greek Roasted Chicken With Garlic Broccoli And Potatoes Featured in cookbook author Katie Workman’s article on intentional leftovers, this dish starts out like a sheet-style dinner. Then, on day 2, it turns into a cereal bowl made with chicken, broccoli, and a lemony dressing reserved from the original meal and filled with onion, zucchini, and feta.

Deliberate leftovers can be a cure for cooking fatigue

Baked Chicken Nuggets With Warm Potato Salad† This weeknight dinner from Ann Maloney is another take on the classic chicken and potato combo. Here, small new potatoes go in a salad made with tahini, a perfect pairing with the baked-not-fried chicken nuggets with a crispy panko breadcrumbs topped with dried herbs, spices, and Parmesan. For more potato salads, check out Japanese potato saladSpanish potato salad with chickpeas and Potato salad with kale pesto

Browse our Recipe Finder for over 9,700 back-tested recipes.

Red Chili Potatoes As cookbook author Priya Krishna shared with us a few years ago, potatoes are a bright star of Indian cuisine. In this dish, small new potatoes or red potatoes are cooked and simply flavored with red chili powder and chaat masala, a spice blend that is sweet, salty, and savory.

Potatoes – stuffed, roasted, baked and piled on buns – star of Indian cuisine

Green bean salad with potatoes, capers and eggs† Fingerlings or new potatoes are ideal in this spring dish that has a lot in common with the French Niçoise salad. Salad of smoked trout, egg and potato offers similar vibes.

Grilled Fingerling PotatoesAfter cooking, the potatoes are cooked on a medium-high grill until the flesh is charred and the skins are slightly crisp. Then they’re tossed with a herb butter, although you can skip this one if you want to use the potatoes in another dish. Plain or sweet potato fingerlings are showcased in Roasted Fingerling Sweet Potatoes With Garam Masala Butter