Bite-sized potatoes cook spectacularly in this savory, buttery seasoning. (Photo: Sarah F. Berkowitz)

Tiny potatoes with garlic butter

The spuds may be small, but the flavor is huge.

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The humble spud. Brown. Misshapen. Covered with dirt. Well, take another look – these potatoes are absolutely beautiful. Their gorgeous bright colors and cute little size make them attractive on their own, but coat them with a fragrant butter and some spices and herbs, and they’re just out of this world.

Last time I made these tiny potatoes, they were soft enough to spear on a toothpick and eat as a filling nosh while working on the rest of dinner. Kind of explains why I don’t have much appetite by the time dinner is ready.

Tiny potatoes with garlic butter recipe

Prep10 mins


  • 1 bag tiny (one bite) potatoes
  • 4-6 garlic cloves (minced)
  • 1/4 cup earth balance or butter
  • 1 tbsp parsley
  • 1 tsp sea salt
  • 1/4 tsp black pepper


  • Wash potatoes. Place in small pot, and cover with water. Bring to a boil, and then reduce heat and simmer 15-20 minutes or until potatoes can be easily pierced with a fork. (Time varies depending on size – be sure not to overcook potatoes or starch cells will burst and they will be mushy.)
  • When potatoes are cooked, quickly rinse with cold water and transfer to strainer.
  • In the same pot, melt the Earth Balance or butter. Add minced garlic and sauté for 5 minutes, or until golden and fragrant. Remove from heat.
  • Add potatoes and seasoning and toss to coat. Serve warm.
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