Grab a bag of teeny tiny taters from Trader Joe’s and make these Roasted Teeny Tiny Taters. All you need are a few pantry staple ingredients and 30 minutes to a delicious side dish.
UPDATE: Photos and text have been updated since the orginal post date in 2011. The recipe has not been altered in any way.
These Roasted Teeny Tiny Taters are a major go to side dish around here. They are so simple and only require a handful of pantry ingredients. Plus, what doesn’t go with tender, spiced roasted potatoes?!
This recipe features the ultra adorable teeny tiny taters from Trader Joe’s. I love that they are portioned out at a pound, making the perfect amount for a family dinner. I grab a bag almost every time I make a TJ’s run so I know I’ll always have an easy side dish option.
If you don’t have a Trader Joe’s around you though, no worries. You can use baby red or yukons and may just need to roast them a little longer.I kept the spice blend pretty basic so that you can pair it with just about anything. Garlic powder, onion powder, black pepper, paprika and of course there’s a good amount of crunchy kosher salt.
These teeny tiny taters are super customizable depending on what you are serving for dinner. If you have a Latin vibe going on toss in some chili powder and cumin. If you are going Italian use some dried basil, parsley and a sprinkle of parmesan cheese. So many options.
Let me tell you some of my favorite main dishes to serve with these potatoes. BBQ Turkey Meatloaf Muffins and Grilled Chimichurri Chicken are the best with these roasted potatoes. Oooh and this spicy steak. Because what goes better with potatoes than steak?!
Roasted Teeny Tiny Taters are a super simple and fun side dish perfect for busy weeknights. Simple pantry items make this even more approachable.
- 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.