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

7 baby potato recipes, using fingerlings, peewees, new potatoes and more
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I’d like to have a chat with the person who decided “small potatoes” would be forever 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’re easy to portion 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 exterior. They take well to a variety of preparations, including roasting, steaming and grilling.

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

There are plenty of small potatoes from which to choose, such as the new potatoes of spring, fingerlings, peewees, and miniature reds and purples. Have a look at these recipes from our archives to remind yourself of their versatility and variety.

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

A guide to lentils: How to choose and use the tiny, protein-packed powerhouses

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 that are roasted at a high temperature until they turn crispy and start to blister.

6 recipes that showcase the tiny but mighty lentil

Sheet Pan Greek Roasted Chicken With Garlic Broccoli and Potatoes. Featured in cookbook author Katie Workman’s article about intentional leftovers, this dish starts as a sheet-pan dinner. Then, on Day 2, it transforms into a grain bowl made with chicken, broccoli and a lemony dressing reserved from the original meal and bulked up with onion, zucchini and feta.

Intentional leftovers can be a remedy for cooking fatigue

Baked Chicken Nuggets With Warm Potato Salad. This weeknight-friendly dinner from Ann Maloney is another take on the classic chicken-and-potatoes combination. Here, small new potatoes go into a salad made with tahini, a perfect pairing with the baked-not-fried chicken nuggets featuring a crispy panko breading doctored with dried herbs, spices and Parmesan. For more potato salads, check out Japanese Potato Salad, Spanish Potato Salad With Chickpeas and Potato Salad With Kale Pesto.

Browse our Recipe Finder for more than 9,700 Post-tested recipes.

Red Chile 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 boiled and simply seasoned with red chili powder and chaat masala, a spice blend that’s sweet, salty and savory.

Potatoes — stuffed, roasted, pan-fried and piled on buns — star in Indian cooking

Green Bean Salad With Potatoes, Capers and Eggs. Fingerlings or new potatoes are ideal in this spring-appropriate dish that has a lot in common with the French Niçoise salad. Smoked Trout, Egg and Potato Salad offers similar vibes.

Grilled Fingerling Potatoes. After boiling, the potatoes are finished on a medium-high grill until the flesh is charred and the skins a little crisp. Then they’re tossed with a garlic butter, although you can skip it if you want to use the potatoes in a different dish. Regular or sweet potato fingerlings are showcased in Roasted Fingerling Sweet Potatoes With Garam Masala Butter.