Best 3 Baked Baby Potatoes Recipes

**Baked Baby Potatoes: A Medley of Crispy, Fluffy, and Flavorful Delights**

Crispy on the outside, fluffy on the inside, and bursting with flavor, baked baby potatoes are a versatile and delectable side dish that complements a wide range of main courses. Their compact size allows for even cooking, resulting in a tender and flavorful interior, while their crispy skin adds a delightful textural contrast. This article presents a collection of delectable baked baby potato recipes, each offering unique flavor combinations and cooking techniques to tantalize your taste buds. From classic herb-roasted potatoes to tantalizing variations featuring garlic, bacon, cheese, and more, these recipes cater to diverse palates and can be easily tailored to suit your preferences. Whether you're hosting a special occasion dinner or simply seeking a comforting weeknight side, these baked baby potato recipes are sure to impress and satisfy.

Let's cook with our recipes!

"TWICE BAKED" BABY POTATOES WITH CAVIAR

These special occasion-worthy bite-sized spuds are crowned with sour cream and caviar. Tip: these melt-in-your-mouth morsels pair especially well with a glass of bubbly-cheers!

Provided by Greg Lofts

Categories Food & Cooking Appetizers

Time 1h30m

Yield Makes about 35

Number Of Ingredients 8

Ingredients

1 1/2 pounds baby red potatoes (about the size of cherry tomatoes)
Kosher salt and freshly ground pepper
1/4 cup cream cheese, room temperature
2 tablespoons unsalted butter, melted
1/4 cup whole milk
2 tablespoons finely chopped chives, plus more for serving (optional)
Sour cream, for serving
Caviar or trout roe, for serving (optional)

Steps:

Preheat oven to 425°F. In a pot, cover potatoes with about 2 inches of cool water; bring to a boil. Season generously with salt and cook until potatoes are easily pierced with the tip of a knife but still holding their shape, 8 to 10 minutes; drain. When cool enough to handle, trim and discard 1/4 inch from top of each potato. (If necessary, trim bottoms flat so potatoes stand upright.)
Using a small paring knife, the smaller side of a melon baller, or a demitasse spoon, carefully scoop flesh from potatoes, leaving 1/4 inch flesh intact all around bottom and sides. Transfer hollowed potatoes to parchment-lined baking sheets.
For the smoothest texture, press potato flesh through a ricer into a bowl. Stir in cream cheese, butter, milk, and chives to thoroughly combine (or, if not using a ricer, mash to combine until smooth); season with salt and pepper.
Transfer potato mixture to a piping bag fitted with a plain tip, or a resealable plastic bag with a corner snipped. Pipe mixture into hollowed potatoes and bake until they are heated through and browned in places on top, 20 to 22 minutes. Let cool a few minutes; dollop with sour cream and top with caviar, trout roe, or more chives. Serve warm.

BABY BAKED FINGERLING POTATOES

Baby Baked Fingerling Potatoes image

Provided by Kelsey Nixon

Categories appetizer

Time 55m

Yield 12 servings as appetizers

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil, plus more for drizzling
5 slices bacon, cut into small dice
1 1/2 pounds small fingerling potatoes (about 2-inches in length), halved lengthwise
Kosher salt and freshly cracked black pepper
1 cup creme fraiche or sour cream
2 tablespoons minced fresh chives, plus more for garnish

Steps:

Preheat the oven to 400 degrees F. Brush a large rimmed sheet tray with 1 tablespoon olive oil.
Heat a heavy-bottomed skillet over medium-high heat and cook the bacon until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate.
Place the potatoes on the prepared sheet try, drizzle with olive oil and season liberally with salt and pepper.
Place the sheet try in the oven and roast until the potatoes are golden brown, 30 to 35 minutes.
In the meantime, in a small mixing bowl, combine the creme fraiche and chives and season with salt and pepper.
Remove the potatoes from the oven and transfer to a serving platter cut-side up. Dollop each roasted potato with the creme fraiche mixture and top with the crisp bacon bits and remaining chives.

KONA K'S OVEN-BAKED GARLIC BABY POTATOES

Kona K's Oven-Baked Garlic Baby Potatoes image

A delicious and easy way to serve colorful baby potatoes. You can in/decrease amount of garlic according to your own personal preferences.

Provided by Kona K

Categories Potato

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 5

Ingredients

5 -6 small baby potatoes, cubed
nonstick cooking spray
salt & pepper
2 teaspoons minced garlic
1 teaspoon paprika

Steps:

Pre-heat oven to 375 degrees.
Spray baking spray with non-stick cooking spray.
Throw potatoes into Ziploc baggie.
Spray liberally with non-stick cooking spray (at least 5-6 sprays).
Add salt, pepper, garlic and paprika. Shake well until potatoes are well-coated.
Place on baking tray, in single layer.
Bake for about 45-50 minutes, or until potatoes are tender.

Tips:

Choose small, uniform potatoes for even cooking.
Scrub the potatoes well to remove any dirt or debris.
Use a sharp knife to pierce the potatoes several times before baking. This will help the potatoes cook evenly and prevent them from bursting.
Toss the potatoes with olive oil, salt, and pepper before baking. This will help them brown and develop a crispy exterior.
Bake the potatoes at a high temperature (425°F) for about 30 minutes, or until they are tender and browned.
Serve the potatoes immediately with your favorite dipping sauce or topping.

Conclusion:

Baked baby potatoes are a delicious and versatile side dish that can be enjoyed with a variety of meals. They are easy to make and can be customized to your liking. With just a few simple ingredients, you can create a delicious and satisfying dish that the whole family will enjoy.