Baby Potatoes

Baby potatoes are potatoes harvested while small. Their thin skins, creamy centers, and quick cooking time make them excellent for roasting, boiling, and smashing.

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How it compares to Baking potatoes

Baby potatoes are waxier than big baking potatoes, hold their shape better when cooked, and usually don't need peeling perfect for roasting or boiling whole.

Storage & handling

Scrub under running water and cut away sprouts, deep bruises, and green areas.
Discard potatoes that are extensively green, very bitter, rotten, or heavily sprouted.
Cook until tender and refrigerate cooked potatoes within two hours.

Good to know

Potatoes were the first vegetable ever grown in space NASA and the University of Wisconsin sprouted them aboard the Space Shuttle Columbia in 1995.
'Baby' potatoes aren't a variety; they're simply regular potatoes harvested young, before their skins toughen.
There are more than 4,000 varieties of potato, in colors from classic yellow to red, purple, and blue.

3 Ways to Cook Baby Potatoes

Garlic-Herb Roasted Baby PotatoesCrisp-edged baby potatoes with garlic and fresh herbs.+

Ingredients

1 1/2 pounds baby potatoes
2 tablespoons olive oil
3 minced garlic cloves
1 teaspoon rosemary or thyme
Salt
Black pepper

Instructions

Heat the oven to 425°F.
Scrub the potatoes and halve any larger ones.
Toss with oil, garlic, herbs, salt, and pepper.
Arrange cut-side down on a baking sheet.
Roast for 25 to 35 minutes until browned and easily pierced with a fork.

Recipe adapted from Serious Eats

Crispy Smashed Baby PotatoesBoiled potatoes flattened and roasted for a creamy center and crunchy edges.+

Ingredients

1 1/2 pounds baby potatoes
3 tablespoons olive oil
Salt
Black pepper
1/2 teaspoon garlic powder
Chopped parsley

Instructions

Boil the scrubbed potatoes in salted water until very tender, 15 to 20 minutes.
Drain and let them steam dry for 5 minutes.
Place on an oiled baking sheet and gently flatten each potato with a glass.
Brush with oil and season with salt, pepper, and garlic powder.
Roast at 450°F for 25 to 30 minutes until deeply crisp.
Sprinkle with parsley and serve.

Recipe adapted from Serious Eats

Warm Mustard Baby Potato SaladTender potatoes tossed warm with a tangy mustard-herb vinaigrette.+

Ingredients

1 1/2 pounds baby potatoes
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 minced shallot
1/4 cup chopped parsley or dill
Salt and pepper

Instructions

Halve the potatoes and simmer them in salted water until fork-tender.
Whisk oil, vinegar, mustard, shallot, salt, and pepper in a serving bowl.
Drain the potatoes well while they are still hot.
Add them directly to the dressing and toss gently.
Fold in the herbs, rest for 10 minutes, and serve warm.

Recipe adapted from Serious Eats

Want Baby Potatoes in your box?

Every Belle Nature CSA box is grown in Farmington, MN, harvested within 24 hours of delivery, and comes with recipes like these. Order one-time, weekly, or biweekly for the Twin Cities cancel anytime.

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A CSA farm in Farmington, MN delivering farm-fresh, seasonal vegetable boxes across Minneapolis, St. Paul & the Twin Cities metro.

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