These Roasted Teeny Tiny Taters are such an easy, go to recipe. I make them often when I have the “I can’t think of anything creative” side dish blues. They are so simple and so tasty and go with just about anything.
Normally, I just dice up a few potatoes but during a recent trip to Omaha to visit the family, we stopped by Trader Joes so I could see what all the hype was about. It was as awesome as I dreamed. Great, organic product at amazing prices.
Since I was limited to what I could buy since we were going to have to travel back home with it, I selected these adorable teeny tiny potatoes, a soft pretzel stick (which Noah devoured), and lemon pepper pappardelle pasta. It was really really hard to resist the chocolate, I mean really hard. We are going to go back for another visit soon, I might not be able to keep it under control.
That was kind of a squirrel moment (if you don’t get this watch Up). Anyway, aren’t the taters just too stinkin’ cute? When I asked Joel, he looked at my kind of funny and said “if potatoes could be cute, I guess these would be.” He obviously wasn’t as excited. If you are near a Trader Joe’s I recommend you go pick up a bag. They aren’t just cute but also a time saver!
- 1 lb. teeny tiny taters
- 1 tsp. kosher salt
- 1/2 tsp. fresh black pepper
- 1/2 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. paprika
- 2-3 Tbsp. olive oil
Preheat oven to 400 degrees. Wash and dry potatoes. Combine all ingredients in a bowl and toss to coat. Bake for about 30 minutes, flipping halfway through cooking time.
You can cook the potatoes more or less depending on how brown and crispy you like them.