Well, not ALL small things.
These baby potatoes are simple and quick to make – I serve them all the time and just change the herbs I use so they go with whatever I’m serving them with!
As per the usual, there is no need for any measurements with this recipe – just use as many teeny potatoes as you think you’ll need – in whatever color or type you like!
- small or baby potatoes – I use 4-6 potatoes per person depending on how big or small the potatoes are!
- herbs and toppings (get creative here, there are some suggestions at the bottom!)
- olive oil or butter
- chicken stock
You’ll need a pot with a lid – that’s important!
If the potatoes aren’t super duper clean, give them a nice scrub and put them in the bottom of a pan with a drizzle of olive oil. Turn the heat to medium and shake the potatoes around to coat them in the oil.
Then, add a sprinkle of salt to the potatoes.
See how the bottom is getting a little bit brown? That’s ok! It means your pan is hot. Add chicken stock to the pot so that it covers about HALF of the potatoes, then give them another quick stir.
Perfect! Now cover the pot with a lid and adjust the heat so that the stock is simmering but not boiling.
Let the potatoes simmer and steam for 10 minutes, then check them for doneness. The cooking time will REALLY depend on how big your potatoes are! Stick a fork in the potatoes – if it glides in and out easily they’re done!
These weren’t done. The pan was getting a little dry, so I added a little more chicken stock and gave the whole pot a nice shake to get some of the top potatoes to the bottom of the pot.
Look how cute! Keep cooking the potatoes, checking them with a fork and giving them a good shake every 4 or 5 minutes until they’re done. When they’re cooked through leave them uncovered until all the stock evaporates and the outsides get nice and crispy. Then, add a pat of butter and whatever seasonings you like!
Mmmmmm butter. These can go with SO many different things – here are a few of my ideas!
- Sprinkle with dill and lemon zest and serve with a light salad and homemade vinaigrette
- Add cumin, chili powder, and lime juice and serve with fish tacos
- Eat plain at breakfast with bacon and eggs!
These are served with chicken, pears, and BRIE. Yep, the cheese. I’ll show you how I made it coming up – it’s perfectly delicious and perfect for a weekend or a weeknight that needs fancifying!
Enjoy these potatoes, they’re easy and perfect every time!