13 Inspiring Ways to Cook with Tiny Red Potatoes

Between their creamy texture and buttery flavor, tiny red potatoes are a weeknight hero. These 13 inspiring recipes turn this humble spud into everything from crispy smashies to tender roasts. Ready to get cooking? Let’s dive in!

Garlic Herb Roasted Tiny Red Potatoes

The quiet ritual of roasting potatoes on a weekday evening never fails to soothe. Tiny red potatoes, halved and tossed with garlic and fresh herbs, become something tender yet crisp inside, catching golden edges along the pan. It's a simple dish that feels like a small victory.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Potatoes

• 1.5 lbs tiny red potatoes, halved
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Garlic Herb Seasoning

• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat the oven to 425°F.
2. Wash the tiny red potatoes thoroughly and pat them dry with a clean towel. (Tip: Drier potatoes yield crispier skins.)
3. In a large mixing bowl, combine the olive oil, minced garlic, chopped rosemary, thyme leaves, salt, and pepper.
4. Add the halved potatoes to the bowl and toss well until every piece is evenly coated.
5. Spread the potatoes in a single layer on a rimmed baking sheet, leaving space between each piece. (Tip: Overcrowding creates steam, so use two sheets if needed.)
6. Roast for 25 minutes, flipping the potatoes halfway through with a spatula, until they are golden brown and crisp on the outside, and tender when pierced with a fork. (Tip: For extra crispiness, broil for the last 2 minutes.)
7. Remove from the oven and let rest for 2 minutes before serving.

Keen-eyed cooks will notice the crispy edges and fluffy insides, a contrast that makes each bite a little discovery. Serve these potatoes alongside roasted chicken or a simple green salad, or scatter them over a bed of arugula for a warm side that steals the show.

Creamy Mashed Tiny Red Potatoes

Lately, I've been finding comfort in the simplest of sides, and these creamy mashed tiny red potatoes have become my quiet kitchen companion. There's something so soothing about the soft, buttery texture that seems to slow down a busy evening.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the potatoes

• 2 lbs tiny red potatoes
• 1 tbsp salt (for boiling water)

For mashing

• 1/2 cup unsalted butter, cut into pieces
• 1/2 cup heavy cream, warmed
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh chives (optional, for garnish)

Instructions

1. Wash the tiny red potatoes thoroughly and cut any larger ones in half so they cook evenly.
2. Place the potatoes in a large pot and cover with cold water by about an inch. Add 1 tbsp salt to the water.
3. Bring the water to a boil over high heat, then reduce to a gentle simmer. Cook for 15–20 minutes, until the potatoes are fork-tender (a knife should slide in easily). Tip: Starting in cold water helps the potatoes cook evenly from the inside out.
4. Drain the potatoes in a colander and return them to the hot pot. Let them sit for 1–2 minutes to allow excess steam to escape—this helps avoid watery mash.
5. Add the butter pieces to the hot potatoes and let them melt slowly, about 1 minute. Tip: Using room-temperature butter speeds up melting and keeps the potatoes warm.
6. Pour the warmed heavy cream over the potatoes. Using a potato masher, mash gently until smooth and creamy, but stop before they become gluey. Tip: Warm the cream beforehand so the mash stays hot and the texture remains velvety.
7. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir gently to combine, then taste and adjust if needed. Avoid overmixing to keep the mash light.
8. If desired, sprinkle with chopped fresh chives just before serving for a mild oniony pop of color.

How wonderful it is to scoop up a spoonful of these creamy red potatoes—the richness of butter and cream melds into a silky, comforting bite. They pair beautifully with roasted chicken or a simple seared steak, or even on their own as a cozy side to a weeknight dinner.

Spicy Red Potato Salad

Here’s a quiet afternoon in my kitchen, where I found myself drawn to the comfort of red potatoes and the warmth of a little heat. This spicy red potato salad is a gentle twist on a classic, dressed in a creamy, zesty mayo that lingers on the tongue. It’s the kind of dish that feels both familiar and new, perfect for a slow summer supper.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the potatoes

• 2 lbs red potatoes, scrubbed and cut into 1-inch cubes
• 1 tablespoon salt
• Water for boiling

For the spicy mayo dressing

• 1/2 cup mayonnaise
• 1 tablespoon hot sauce (such as Sriracha)
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

For garnish (optional)

• 2 green onions, thinly sliced

Instructions

1. Place the potato cubes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt to the water to season the potatoes from within.
2. Bring the water to a boil over high heat, then reduce to a simmer. Cook for 12–15 minutes, or until the potatoes are fork-tender—test by piercing a cube with a fork; it should slide in easily but the potato should still hold its shape. Tip: Avoid overcooking, or the potatoes will become mushy when mixed.
3. Drain the potatoes in a colander and spread them out on a baking sheet in a single layer to cool for 10–15 minutes. This prevents steaming and helps the potatoes firm up slightly.
4. While the potatoes cool, prepare the dressing: In a small bowl, whisk together the mayonnaise, hot sauce, paprika, garlic powder, black pepper, and 1/4 teaspoon salt until smooth. Taste and adjust heat if desired, but remember the flavors will mellow as the salad chills.
5. Transfer the cooled potatoes to a large mixing bowl. Pour the dressing over the potatoes and gently fold with a rubber spatula until every cube is coated. Be careful not to mash the potatoes; fold gently to keep chunks intact.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld. Tip: For best results, chill overnight—the potatoes will absorb the spicy creaminess beautifully.
7. Just before serving, sprinkle the sliced green onions over the top for a fresh, mild onion crunch. Gently stir once more if desired.

For a cooler take, I love serving this salad alongside grilled chicken or smoky sausage, where the creamy heat balances the char. The potatoes stay tender yet firm, and the dressing clings to every bite with a subtle, lingering warmth—just enough to keep you coming back for more.

Grilled Tiny Red Potatoes with Rosemary

Lately, I've been finding solace in the simple ritual of grilling. There's something meditative about watching tiny red potatoes blister and char over the coals, their skins crisping while the insides turn creamy. This recipe, with just rosemary and olive oil, lets their natural sweetness shine.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Potatoes

• 1.5 lbs tiny red potatoes
• 3 tbsp olive oil
• 2 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Wash the potatoes and place them in a pot of salted water. Bring to a boil and cook for 10 minutes until just tender. Tip: Parboiling ensures even cooking on the grill.
2. Drain the potatoes and let them cool slightly. Cut any large ones in half to uniform size.
3. In a bowl, combine olive oil, rosemary, salt, and pepper. Add the potatoes and toss to coat evenly.
4. Preheat the grill to medium-high heat (about 400°F). Tip: Oil the grates to prevent sticking.
5. Place the potatoes directly on the grill grates or in a grill basket. Cook for 10-15 minutes, turning occasionally, until charred and fork-tender. Tip: Smaller potatoes may cook faster, so check after 10 minutes.
6. Remove from the grill and serve warm.

The result is a delightful contrast—crisp, smoky exteriors giving way to fluffy, buttery interiors. I love serving them alongside a juicy steak or simply with a dollop of herbed yogurt. These little potatoes feel like a warm embrace on a summer evening.

Lemon Garlic Sautéed Tiny Red Potatoes

Finding that perfect side dish can feel like a small triumph, and these lemon garlic sautéed tiny red potatoes are just that. I love how they come together in one pan, with bright citrus notes and mellow garlic.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Potatoes

• 1.5 lbs tiny red potatoes
• 1 tbsp salt (for boiling water)

For the Sauté

• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 cup vegetable broth
• 2 tbsp lemon juice
• 1/2 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Scrub the potatoes and halve any larger ones so they cook evenly.
2. Place the potatoes in a pot, cover with cold water, and add 1 tbsp salt. Bring to a boil over high heat.
3. Reduce heat to medium and boil for 10 minutes until fork-tender. Tip: Test with a paring knife – it should slide in easily.
4. Drain the potatoes and let them steam dry for 2 minutes. This prevents splattering in the skillet.
5. Heat 2 tbsp olive oil in a large skillet over medium heat.
6. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly.
7. Add the potatoes in a single layer and cook undisturbed for 3 minutes until golden brown on one side. Tip: Resist stirring to get a nice crust.
8. Flip the potatoes and cook another 3 minutes, until the second side is golden.
9. Pour in the vegetable broth and lemon juice, then add the black pepper. Stir gently to coat the potatoes.
10. Cook for 2 minutes until the liquid reduces to a glaze, stirring occasionally. Tip: The potatoes should glisten and the pan should be nearly dry.
11. Remove from heat, toss with the chopped parsley, and serve warm.

One bite and you'll understand why these potatoes are a favorite. The crispy edges give way to a creamy center, while the lemon-garlic glaze adds a refreshing brightness. Serve them alongside grilled chicken or roasted fish for a complete meal.

Tiny Red Potato and Spinach Frittata

Under the soft glow of a Saturday morning, I find myself reaching for a bag of tiny red potatoes, their skins still dusted with earth. This frittata feels like a quiet celebration—a simple, nourishing dish that turns humble eggs and spinach into something golden and tender.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the frittata base

• 8 large eggs
• 1/4 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the vegetables and cheese

• 1 tablespoon olive oil
• 1/2 cup diced red onion (about 1 small)
• 8 ounces tiny red potatoes, halved (about 1 cup)
• 2 cups fresh baby spinach
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F. Position a rack in the middle.
2. In a medium bowl, whisk together eggs, milk, salt, and pepper until completely combined and slightly frothy. Set aside.
3. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add diced red onion and cook, stirring occasionally, for 3 minutes until softened.
4. Add halved tiny red potatoes to the skillet in a single layer. Cook undisturbed for 5 minutes until the bottoms are golden brown. Then stir and cook another 3 minutes. (Tip: Resist turning them too often—letting them brown builds flavor and texture.)
5. Add fresh spinach to the skillet and cook, stirring, for 1–2 minutes until just wilted. (Tip: The spinach will look like a lot at first but will shrink quickly. Don't overcook; you want it bright green.)
6. Spread the potato-spinach mixture evenly across the skillet. Pour the egg mixture over the top, tilting the pan to distribute evenly. Sprinkle shredded cheddar cheese on top. (Tip: For even baking, gently shake the pan to let eggs settle around the vegetables.)
7. Transfer the skillet to the preheated oven and bake for 20 minutes, until the center is set and the edges are golden brown. A knife inserted into the center should come out clean. Let rest for 3 minutes before slicing.

Just out of the oven, the frittata puffs slightly, then settles into a tender, custard-like texture. The tiny potatoes add little pockets of buttery softness, while the spinach keeps each bite bright. I love serving it with a simple side salad or a dollop of sour cream for extra creaminess.

Herbed Tiny Red Potato Skewers

With summer evenings stretching long and golden, I find myself drawn to simple pleasures—like tiny red potatoes, halved and threaded onto skewers, brushed with a fragrant herb butter that sizzles and crisps over the grill.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the herb butter

• 1/4 cup unsalted butter, melted
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the potatoes

• 1 1/2 pounds tiny red potatoes, scrubbed and halved
• 1 tablespoon salt (for boiling water)

Instructions

1. Fill a large pot with water and bring to a boil over high heat. Add the 1 tablespoon salt.
2. Add the halved tiny red potatoes and boil for 8 minutes, until just fork-tender but still firm.
3. Drain the potatoes and let them cool for 5 minutes.
4. Meanwhile, in a small bowl, combine the melted butter, chopped rosemary, thyme, minced garlic, 1/2 teaspoon salt, and black pepper. Stir to make herb butter.
5. Thread the cooled potato halves onto metal or soaked wooden skewers, about 5-6 halves per skewer, cut side facing the same direction.
6. Brush the skewered potatoes generously with the herb butter mixture, coating all sides.
7. Preheat an outdoor grill to medium-high heat (about 400°F). Tip: Oil the grates to prevent sticking.
8. Place the skewers on the grill and cook for 4 minutes per side, until golden brown and slightly charred, rotating once. Tip: Use a grill basket if skewers are delicate.
9. Remove from grill and brush with any remaining herb butter. Tip: Let rest 2 minutes before serving to allow flavors to meld.
10. Serve warm.

Fresh from the grill, these skewers are crisp-edged and tender inside, with a buttery herb perfume that lingers. I love serving them as a side with grilled salmon or tucking them into a warm pita with tzatziki for a simple summer meal.

Tiny Red Potato Curry

Holding a tiny red potato in my palm, I feel the weight of a simple, earthy promise. Today, we'll coax its sweetness into a rich, spicy curry sauce that warms from the inside out.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

For the curry base

• 2 tbsp coconut oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp cayenne pepper
• 1 cup crushed tomatoes
• 1 cup full-fat coconut milk

For the potatoes

• 1 lb tiny red potatoes, halved
• 1/2 cup water
• 1 tsp salt
• 1/2 tsp black pepper

For garnish

• 2 tbsp fresh cilantro, chopped

Instructions

1. Warm the coconut oil in a large skillet over medium heat until shimmering.
2. Add the diced onion and sauté for 5–6 minutes until softened and translucent.
3. Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.
4. Add the cumin, coriander, turmeric, and cayenne. Toast for 30 seconds, stirring constantly—this deepens the spice flavor.
5. Pour in the crushed tomatoes and coconut milk, stirring to combine. Bring the sauce to a gentle simmer.
6. Add the halved tiny red potatoes, water, salt, and pepper. Stir well to coat the potatoes.
7. Reduce the heat to low, cover, and let simmer for 20–25 minutes until the potatoes are fork-tender. Stir occasionally to prevent sticking.
8. Remove the lid and let the curry simmer uncovered for 5 minutes to thicken the sauce to a velvety consistency.
9. Taste and adjust salt if needed. Garnish with fresh cilantro before serving.

Mellow and comforting, this curry pairs beautifully with buttery naan or a bed of steamed rice. The potatoes soak up every bit of spice, offering a creamy bite that lingers gently.

Stuffed Tiny Red Potatoes

A quiet afternoon in the kitchen calls for something simple yet satisfying. These stuffed tiny red potatoes, filled with a creamy herb cheese mixture, are just the thing to prepare while the world slows down outside.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the potatoes

• 1.5 pounds tiny red potatoes
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the filling

• 4 ounces cream cheese, softened
• 1/2 cup shredded sharp cheddar cheese
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Instructions

1. Preheat your oven to 400°F. While it heats, carefully wash the tiny red potatoes and slice each in half crosswise.
2. In a large bowl, toss the potato halves with the olive oil, salt, and black pepper until evenly coated. For best texture, make sure each potato half gets a thin sheen of oil.
3. Arrange the potatoes cut side down on a baking sheet lined with parchment paper. Roast for 20 minutes, until the skins are slightly wrinkled and a fork pierces the flesh easily.
4. Remove the potatoes from the oven and let them cool for about 5 minutes—long enough to handle without burning your fingers.
5. Once cool enough, use a small melon baller or a teaspoon to scoop a shallow well into the cut side of each potato half. Save the scooped potato for another use or snack.
6. In a small bowl, combine the softened cream cheese, shredded cheddar, chopped chives, chopped parsley, garlic powder, and onion powder. Stir until smooth and well blended.
7. Spoon the cheese mixture evenly into each potato well, mounding it slightly. A piping bag makes this neater, but a small spoon works beautifully too.
8. Return the filled potatoes to the oven and bake for another 5 minutes, until the cheese is melted and just beginning to brown at the edges.
9. Let the potatoes rest for 2 minutes before serving. Garnish with a few extra chives or parsley if desired.

Once out of the oven, these little bites are creamy, tangy, and perfectly bite-sized. I like to serve them on a wooden board with a sprinkle of fresh chives—they’re almost too pretty to eat, but trust me, you’ll want to.

Roasted Tiny Red Potatoes with Dijon Mustard

Perhaps there is something deeply comforting about the simple act of roasting potatoes—especially these tiny red ones, which turn caramelized and creamy. Tossing them with Dijon mustard adds a subtle tang that brightens the earthy flavor, making them a perfect side dish for any meal.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 35 minutes

Ingredients

For the potatoes

• 1 1/2 pounds tiny red potatoes, halved if larger than bite-sized
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme

Instructions

1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
2. Wash the potatoes thoroughly and pat dry. Halve any that are larger than a walnut for even cooking.
3. In a large bowl, whisk together the olive oil, Dijon mustard, salt, pepper, and dried thyme until smooth.
4. Add the potatoes to the bowl and toss gently to coat each piece evenly.
5. Spread the potatoes in a single layer on the prepared baking sheet. Avoid overcrowding so they crisp up nicely.
6. Roast for 35 minutes, flipping halfway through, until the potatoes are golden brown and fork-tender.
7. Remove from oven and let rest for 2 minutes before serving. The mustard coating will caramelize into a lovely glaze.

Delightfully crisp on the outside and tender within, these roasted potatoes carry a gentle mustard kick that lingers. Serve them warm alongside roasted chicken or a simple green salad—they're equally comforting enjoyed straight from the baking sheet.

Tiny Red Potatoes in Tomato Sauce

Rainy afternoons call for simple comfort, and this dish of tiny red potatoes simmered in a silky tomato sauce feels just right. There's something soothing about watching them slowly absorb the flavors, turning into little bites of warmth.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Potatoes

• 1.5 pounds tiny red potatoes
• 1 tablespoon salt
• Water for boiling

For the Tomato Sauce

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 (15-ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoon granulated sugar (optional, to balance acidity)
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Scrub the tiny red potatoes under cold water and halve any that are larger than a walnut. Keep the skin on for texture.
2. Place the potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt and bring to a boil over high heat.
3. Reduce the heat to medium and simmer the potatoes for 8 minutes, or until a knife slides in with slight resistance—they should not be fully tender yet.
4. Drain the potatoes in a colander and set aside. While they drain, start the sauce.
5. In a large skillet or Dutch oven, heat 2 tablespoons olive oil over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, for 4 minutes until softened and translucent.
6. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
7. Pour in the tomato sauce, then add dried oregano, dried basil, black pepper, and 1/2 teaspoon salt. Stir to combine. If the sauce tastes too acidic, stir in the sugar.
8. Bring the sauce to a gentle simmer, then reduce the heat to low. Add the parboiled potatoes in a single layer, spooning sauce over them.
9. Cover the skillet and let the potatoes simmer in the sauce for 15 minutes, stirring halfway through, until the potatoes are fork-tender and the sauce has thickened slightly.
10. Remove from heat and let rest for 2 minutes. Garnish with fresh chopped parsley before serving.
11. Tip: Parboiling the potatoes first ensures they stay creamy inside without becoming mushy in the sauce.
12. Tip: If you don't have tiny red potatoes, you can substitute baby Yukon Golds—just adjust cooking time slightly.
13. Tip: For a deeper flavor, toast the dried oregano and basil in the hot oil for 10 seconds before adding the tomato sauce.

Cradled in a rich, herb-flecked tomato sauce, these potatoes turn tender and full of savory sweetness. Serve them as a comforting side alongside roasted chicken or simply with crusty bread to soak up every last drop.

Baked Tiny Red Potatoes with Cheese

Perhaps the coziest side dish comes from the humblest of ingredients: tiny red potatoes, roasted until tender, then blanketed with melted cheese. I find myself reaching for this recipe on quiet evenings when I want something simple yet deeply satisfying.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 35 minutes

Ingredients

For the Potatoes

• 1.5 lbs tiny red potatoes
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder

For the Cheese Topping

• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh chives

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Wash the tiny red potatoes thoroughly and pat them completely dry with a kitchen towel; any moisture will prevent crisping.
3. Cut each potato in half, keeping any very small ones whole so they cook evenly.
4. In a large bowl, toss the potato halves with olive oil, salt, black pepper, and garlic powder until each piece is well coated.
5. Arrange the potatoes cut side down on the prepared baking sheet in a single layer, leaving a little space between them for air circulation.
6. Roast for 25 minutes, until the bottoms are golden and the potatoes are nearly fork-tender.
7. Remove the baking sheet from the oven and carefully flip each potato half cut side up using a spatula.
8. Sprinkle the shredded cheddar and grated Parmesan evenly over the potatoes, then return to the oven for 5-7 minutes, until the cheese is fully melted and bubbly.
9. Let the potatoes cool on the pan for 2 minutes, then transfer to a serving plate and garnish with fresh chives.

A gentle crunch gives way to a creamy, fluffy interior, while the melted cheese forms a savory crust that clings to every bite. I love serving these alongside a simple grilled steak or even as a comforting snack straight from the pan.

Tiny Red Potato Soup

Today, as the rain taps gently against the window, I find myself reaching for a bag of tiny red potatoes. They're perfect for a silky, velvety soup that warms from the inside out.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

For the soup base

• 1 lb tiny red potatoes, quartered
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup whole milk
• 1/2 cup heavy cream

For seasoning

• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 bay leaf

For garnish

• 2 tbsp fresh chives, chopped
• sour cream (optional)

Instructions

1. Wash and quarter the tiny red potatoes; no need to peel.
2. In a large pot over medium heat, melt butter. Add diced onion and cook until translucent, about 5 minutes.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Sprinkle flour over the onion mixture and stir constantly for 1 minute to cook off the raw flour taste. (Tip: This roux thickens the soup beautifully without lumps.)
5. Gradually pour in the broth while whisking to avoid clumps.
6. Add potatoes, salt, pepper, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer covered for 20 minutes, until potatoes are fork-tender.
7. Remove the bay leaf. Use an immersion blender to puree the soup until completely smooth. (Tip: If using a countertop blender, blend in batches and hold the lid with a towel to prevent splatters.)
8. Return pot to low heat. Stir in milk and cream, heating gently until warm but not boiling. (Tip: Heating gently prevents the cream from curdling.)
9. Taste and adjust salt if needed.
10. Ladle into bowls. Garnish with fresh chives and a dollop of sour cream if desired.

Rich and velvety, this soup hugs every spoonful with a delicate potato flavor. I love swirling in a bit of extra cream or topping it with crispy bacon bits for a playful crunch. Each bowl feels like a quiet hug on a rainy day.

Conclusion

Here’s hoping you found some new favorites among these 13 tiny red potato recipes. They’re perfect for any meal, from breakfast to dinner. Give one a try this week! I’d love to hear which recipe you’re most excited to make—drop a comment below. And if you enjoyed this collection, please share it on Pinterest. Happy cooking!

Lorraine Koller