4 Baby Potato Recipes That Never Disappoint

Small, creamy inside and perfect for soaking up flavour, baby potatoes can do far more than simply get roasted with salt and pepper. From buttery garlic potatoes and fragrant rosemary roasties to sweet-tangy honey mustard potatoes and a chatpata chaat-style salad, these four recipes give the humble baby potato four delicious personalities.

Whether you’re looking for an easy side dish, a party snack or something to serve alongside a hearty meal, there’s a baby potato recipe here for every craving.

1. Garlic Butter Baby Potatoes

Tender baby potatoes tossed in fragrant garlic butter, with a little seasoning and fresh herbs to finish. Simple, buttery and the kind of side dish that disappears before the main course does.

Prep time: 10 mins | Cook time: 25 mins | Servings: 4

Ingredients

• 500g baby potatoes
• 3 tbsp butter
• 4 garlic cloves, finely chopped
• 1 tbsp olive oil
• ½ tsp black pepper
• Salt, to taste
• 1 tbsp chopped fresh parsley
• 1 tsp lemon juice

Get the ingredients here

Method

1. Wash the baby potatoes well. If some are larger than the others, halve them so they cook evenly.
2. Place the potatoes in a saucepan, cover with water and add a little salt. Bring to a boil and cook until just fork-tender, about 10-12 minutes.
3. Drain the potatoes thoroughly and let them steam-dry for a minute.
4. Heat the olive oil and 1 tbsp butter in a large pan. Add the potatoes and cook over medium-high heat until lightly golden.
5. Add the remaining butter and chopped garlic. Toss gently for 1-2 minutes until the garlic becomes fragrant.
6. Season with salt and black pepper and toss again.
7. Turn off the heat, add lemon juice and chopped parsley, and mix gently.
8. Serve hot.

Tip: Don’t add the garlic too early. Let the potatoes brown first, then add the garlic towards the end so it becomes fragrant without burning.

2. Baby Potato Chaat-Style Salad

Boiled baby potatoes get a chatpata makeover with yoghurt, tangy tamarind chutney, fresh coriander, onions and crunchy toppings. It’s part salad, part chaat and entirely addictive.

Prep time: 15 mins | Cook time: 15 mins | Servings: 4

Ingredients

• 500g baby potatoes
• ½ cup thick yoghurt
• 2 tbsp tamarind chutney
• 1 tbsp green chutney
• 1 small onion, finely chopped
• 2 tbsp chopped coriander
• ½ tsp roasted cumin powder
• ½ tsp chaat masala
• ¼ tsp red chilli powder
• Black salt, to taste
• 2 tbsp pomegranate seeds
• ¼ cup sev
• 1 tbsp lemon juice

Get the ingredients here

Method

1. Boil the baby potatoes until fork-tender. Drain, cool slightly and halve them.
2. Place the potatoes in a large bowl and season with roasted cumin powder, chaat masala, chilli powder and black salt.
3. Add the chopped onion and coriander.
4. Whisk the yoghurt until smooth and spoon it over the potatoes.
5. Drizzle with tamarind chutney, green chutney and lemon juice.
6. Toss gently so the potatoes are coated without breaking apart.
7. Top with pomegranate seeds and sev just before serving.
8. Serve immediately.

Tip: Add the sev only at the last minute so it stays crunchy.

3. Crispy Smashed Baby Potatoes

Prep Time: 10 mins | Cook Time: 45 mins |  Serves: 4

Ingredients

• 500 g baby potatoes
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried mixed herbs
• ½ tsp black pepper powder
• Salt, to taste
• 2 tbsp chopped fresh coriander or parsley
• 1 tbsp grated Parmesan, optional

Get the ingredients here

Method

1. Wash the baby potatoes thoroughly and place them in a large saucepan. Cover with cold water, add salt and bring to a boil.
2. Cook for 12–15 minutes, or until the potatoes are just tender and a knife or fork can pierce through them easily without the potatoes falling apart.
3. Drain the potatoes well and leave them uncovered for 5 minutes to steam-dry. This helps remove excess moisture and improves crisping during roasting.
4. Preheat the oven to 220°C. Arrange the potatoes on a large baking tray, leaving enough space between them. 
5. Don’t overcrowd the baking tray. The potatoes need enough space around them so they roast 
6. Using the bottom of a glass, measuring cup or potato masher, gently press each potato until flattened but still holding together. 
7. Smashing increases the surface area, which creates more crispy edges.
8. Drizzle with olive oil and sprinkle with garlic powder, mixed herbs, black pepper and salt. Gently rub or brush the seasoning over the potatoes.
9. Roast for 25–30 minutes, or until the potatoes are golden brown and crisp around the edges. High-temperature roasting around 220°C is commonly used for crispy smashed potatoes.
10. Garnish with chopped coriander or parsley and Parmesan, if using. Serve hot.

Tip: Serve them as a side with grilled vegetables, roasted chicken, fish or a fresh salad. They can also be served as a snack with a creamy dip.

4. Honey-Mustard Roasted Baby Potatoes

Crispy roasted baby potatoes coated in a sweet, tangy honey-mustard dressing. The glaze caramelises in the oven, giving the potatoes golden edges and a deliciously sticky finish.

Prep time: 10 mins | Cook time: 25 mins | Servings: 4

Ingredients

• 500g baby potatoes, halved
• 1 tbsp Dijon mustard
• 1 tbsp wholegrain mustard
• 2 tbsp honey
• 2 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt, to taste
• ¼ tsp black pepper
• 1 tbsp fresh thyme, optional

Get the ingredients here

Method

1. Preheat the oven to 220°C.
2. In a bowl, whisk together Dijon mustard, wholegrain mustard, honey, olive oil, garlic powder and onion powder.
3. Add the halved baby potatoes and toss to coat evenly.
4. Spread the potatoes in a single layer on a baking tray. Season with salt and black pepper.
5. Roast for 20-25 minutes, stirring once halfway through, until golden and tender.
6. Remove from the oven and let them cool for a minute.
7. Sprinkle with fresh thyme before serving.

Tip: Honey can caramelise quickly, so watch the potatoes toward the end of cooking.

From buttery and herby to sweet-tangy and chatpata, baby potatoes clearly know how to keep things interesting. Pick your favourite, stock up on the essentials and bring these little potatoes to the table in a whole new way.

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