All About Baby Potatoes
Baby potatoes are small, thin-skinned potatoes harvested before reaching full maturity, typically 1 to 2 inches in diameter. Their waxy texture holds up well to roasting and boiling, making them ideal for salads, sheet pan dinners, and crispy side dishes. The thin, tender skin means no peeling required, saving prep time while adding extra nutrients and texture to your meal.
How to Select
Choose baby potatoes that feel firm with smooth, unbroken skin. Avoid any with green spots, soft patches, or sprouting eyes. A 1-pound bag should contain 12 to 15 potatoes of similar size. The skin should look dry, not shriveled or damp.
How to Store
Keep baby potatoes in a cool, dark place around 45°F to 50°F in a paper bag or ventilated container. They last 2 to 3 weeks stored properly. Never refrigerate raw potatoes, as cold temperatures convert starch to sugar. Once cooked, store leftovers in an airtight container in the fridge for up to 4 days.
How to Prep
Rinse baby potatoes under cold water, scrubbing gently to remove dirt. For even cooking, halve potatoes larger than 1.5 inches or quarter any over 2 inches. Pat completely dry before roasting to ensure crispy skin. Leave smaller ones whole. No peeling needed. For potato salads, cut into uniform 3/4-inch pieces after boiling.
Flavor Pairings
Baby potatoes pair beautifully with garlic, rosemary, and olive oil for roasting. Butter and fresh herbs like dill or chives complement boiled potatoes. Indian dishes often combine them with mustard seeds and curry leaves. For hearty meals, pair with bacon, leeks, or corn in chowders and sheet pan dinners.
Cooking Tips
Roast at 425°F for 25 to 30 minutes, tossing once halfway through for golden-brown edges.
Boil whole baby potatoes for 15 to 20 minutes until fork-tender, starting in cold salted water.
Use a 3:1 ratio of potatoes to oil when roasting. Too much oil makes them soggy.
Steam for 12 to 15 minutes to preserve nutrients and achieve a creamy interior texture.
Varieties
FAQ
Do I need to poke holes in baby potatoes before roasting?
No, you don't need to poke holes in baby potatoes for roasting. Their small size, typically 1 to 2 inches, allows heat to penetrate evenly without risk of bursting. Poking is only necessary for whole baking potatoes over 3 inches. Baby potatoes roast perfectly at 425°F without any piercing.
Why are my roasted baby potatoes not getting crispy?
Moisture is the enemy of crispy potatoes. Pat them completely dry after washing. Use only 2 to 3 tablespoons of oil per pound. Space them apart on the baking sheet. Roast at 425°F or higher. Overcrowding drops the oven temperature by 25°F and creates steam instead of crispiness.
Can I substitute baby potatoes for regular potatoes in recipes?
Yes, but adjust cooking times. Baby potatoes cook 30% to 40% faster than full-sized potatoes. A recipe calling for 45-minute roasted potato chunks needs only 25 to 30 minutes with baby potatoes. They work best in dishes where potatoes stay whole or halved, like roasts, salads, and sheet pan meals.
How many baby potatoes equal one pound?
A pound of baby potatoes typically contains 12 to 15 potatoes, depending on size. Smaller ones at 1 inch diameter yield about 15 per pound. Larger 2-inch potatoes give you closer to 10 per pound. Most recipes calling for 1 pound serve 3 to 4 people as a side dish.
Recipes with Baby Potatoes
Buttermilk Ranch Potato Salad with Fresh Herbs
30 min
Maple Bacon Corn Chowder with Cream
1 hr
Lemon Salmon with Leek and Broad Bean Purée
30 min
Sheet-Pan Chicken Shawarma with Lemon-Rosemary Potatoes
31 min
Shrimp Bacon Potato Chowder with Corn
40 min