little potatoes recipe
The Best little potatoes recipe
I love this recipe because it’s so versatile. You can make it for a casual weeknight dinner or a fancy-schmancy family gathering—just dress it up with a sprinkle of cheese, a drizzle of olive oil, or some herbs, and suddenly it feels special. My kids will eat it at the table, but they’ll also grab a handful to snack on while doing homework, and honestly, that’s the best part. Plus, little potatoes are packed with nutrients—fiber, vitamins, and minerals that keep you full and give you energy without the crash. It’s a no-fuss way to get a healthy meal on the table, and honestly, it’s one of those things that doesn’t even feel like a meal—just good, simple food that everyone can enjoy.
Little Potato Balls with Garlic Tomato Sauce
Delicious bite-sized potato balls coated in a savory garlic tomato sauce, perfect for a quick and flavorful meal. Light yet satisfying, these little potatoes are ideal for any occasion.
🥘Ingredients
- 1 lb (450g) baby potatoes, halved
- 1 cup all-purpose flour
- 1 tsp salt
- 1 egg, beaten
- 1/2 cup grated Parmesan cheese
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray with cooking spray. -
2
Boil the halved baby potatoes in salted water for 10-12 minutes until tender. Drain and let cool slightly. -
3
In a food processor, pulse the potatoes, flour, salt, egg, and Parmesan until they form a dough-like consistency. If too sticky, add a bit more flour. Transfer to a bowl and let rest for 10 minutes. -
4
Heat olive oil in a pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in tomato sauce, oregano, salt, and pepper. Simmer for 5 minutes. -
5
Roll the potato dough into 1-inch balls. Place them on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway, until golden brown. -
6
Pour the garlic tomato sauce into a small saucepan and heat until warm. Spoon the sauce over the baked potato balls and serve hot.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Food processor or rolling pin
- Fine-mesh sieve
- Cooking spray
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra crispiness, brush baked potato balls with a little olive oil before baking.
- Substitute whole wheat flour for a healthier option, though texture may vary.
- Add diced bell peppers or mushrooms to the dough for extra flavor and nutrients.
Variations
- Serve with a sprinkle of fresh parsley or basil for garnish.
- Use a mix of baby potatoes (e.g., Yukon Gold and red potatoes) for added variety.
Watch Video Of How Little Potato Balls with Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Little Potato Balls with Garlic Tomato Sauce
What is the best way to prepare Little Potatoes for baking?
Little Potatoes (also known as baby potatoes) are best prepared by parboiling them first. Start by boiling water in a pot, add the potatoes, and boil for about 5-7 minutes until they are tender but still hold their shape. After draining and cooling slightly, you can then bake them in the oven at 400°F (200°C) for about 20-25 minutes, turning halfway through, until they are golden and crispy.
Can I use regular potatoes instead of Little Potatoes for this recipe?
While regular potatoes can technically be used, Little Potatoes are specifically bred for their small size, tender texture, and ability to hold their shape well when baked. Regular potatoes might be too large or too starchy, leading to a less desirable texture. For the best results, stick to Little Potatoes.
How long should I bake Little Potatoes for crispiness?
For optimal crispiness, bake the pre-boiled Little Potatoes at 400°F (200°C) for about 20-25 minutes. If they seem too soft after this time, you can increase the baking time by 5-10 minutes, checking occasionally to avoid overcooking. Ensure they are golden and crisp on the edges.
Do I need to season Little Potatoes before baking?
Yes, seasoning enhances the flavor! After parboiling and draining, lightly coat the potatoes with a mixture of olive oil, salt, and your choice of herbs or spices (like rosemary, garlic powder, paprika, or even a sprinkle of Parmesan). You can also brush them with a little balsamic glaze for a sweet and tangy touch.
Can I make Little Potatoes ahead of time and reheat them?
While it’s best to bake Little Potatoes fresh for the crispiest texture, you can prep them ahead by parboiling and cooling them. Store them in an airtight container in the fridge for up to 2 days. To reheat, bake them at 375°F (190°C) for about 10-15 minutes until crispy again, or air-fry at 375°F (190°C) for 5-7 minutes. Avoid microwaving, as it can make them soggy.
