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Cutest Potatoes Ever

Cutest Potatoes Ever!

Usually, my food isn’t very pretty. I spend more time concerned with the taste than the looks. Wish I could do both, but I can’t. However, with these little potatoes, anyone can make “cute” and delicious food. To give you an idea of how tiny they are, the potatoes in the photo are in a 3-inch ramekin!

If you’ve been reading The Flaming Pot Holder lately, you know we like to grow our food when possible. Farmers markets are a great second choice for purchasing local food. However, sometimes you see something at a grocery store you must try. That happened a few weeks ago at the Whole Foods Market in Nashville. We found marble-sized red, white, and purple potatoes.

The company is Tasteful Selections and the Sunrise Medley Nibbles potatoes are from their Simply Amazing Potatoes line of products. They are tiny, but very flavorful and tender. When I emailed the company to ask permission to include them in the blog, I received a nice response from Melissa in their marketing department. I mentioned recently that I wanted to add a few reviews to the blog, so guess this is my first official one! I like the fact that this is still a family owned farm; it makes me feel better shopping at a big box store. If you want to give them a try, you should check out their website and Facebook page for other recipes, coupons, and even a sweepstakes. They also have a store locator so you can find where to buy them in your area.

To keep it vegan, you can use olive oil, coconut oil, margarine or your favorite oil. You just want something to help the salt, pepper, and herbs adhere. From start to finish, I think it only took about 10 minutes, so this really is a fast side dish. Hope you like these delicious and cute potatoes!

Cutest Potatoes Ever (Print recipe)

1 bag Sunrise Medley Nibbles potatoes (or other tiny potatoes)

1 teaspoon salt

1 tablespoon olive oil (margarine, oil of your choice, or butter)

Kosher salt, to taste

Pepper (I used ground black pepper and Aleppo pepper flakes)

Fresh chives and/or herbs, chopped (I used parsley and Greek basil)

Wash the potatoes. Put the potatoes in a large saucepan, add one teaspoon of salt, and enough water to cover the potatoes. Cover and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Test a potato, by piercing with a fork. Depending on the size, they might be done. Otherwise, they might need a few more minutes. Cook until tender. Drain. Add olive oil. Season with salt and pepper to taste. Sprinkle with fresh herbs. Enjoy! These are even delicious the next day cold! You can toss them into a salad.

Coming soon…my husband’s recipe for a Kitchen Sink Frittata that uses leftover potatoes as one of the ingredients!

 

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  1. September 17, 2012 at 5:15 pm

    You’re right. These are just darling.

    • September 17, 2012 at 5:26 pm

      “Darling” might be a better description – thanks :-)

  2. Susan Jane Phelan
    September 17, 2012 at 9:20 pm

    Always a treat to read your blog, Katie. Thanks so much!

    Susan

    • September 17, 2012 at 10:24 pm

      Thank you, Susan! I’m lucky to have such supportive friends :-)

  3. Cyndia
    September 18, 2012 at 12:12 am

    That picture is making my mouth water, Katie! And your food is always pretty to me!

    • September 18, 2012 at 8:22 am

      Another nice, biased friend :-) Thanks!

  4. Molly Pettis Reid
    September 18, 2012 at 5:22 pm

    Great Blog! I so love reading it. I thought of you last night when I set my pot holder on fire while making dinner. LOVE!

    • September 18, 2012 at 5:29 pm

      Thanks, Molly! Too funny, can’t tell you how many pot holders I’ve burned :)

  5. October 3, 2012 at 12:20 pm

    They are precious and look delicious, yum! xx

  6. October 16, 2012 at 4:54 pm

    I thought these were olives when I first saw them, they look like the best potatoes ever!

    • October 16, 2012 at 5:02 pm

      They do look like olives! :) Aside from homegrown potatoes, these were probably the best potatoes ever (definitely the easiest!).

  7. November 28, 2012 at 1:22 am

    You started the description with saying your food is generally not very pretty. Of course, I’ve just seen (and eaten) your soups and amazing chocolate pecan pie, so I disagree. In any case, I’ve made this tri-color potato combo and it IS just as “pretty” and fun as you show here. I call it “Patriotic Potatoes” ‘cuz they’re RED, WHITE, and BLUE. Great fun to make edible stuff colorful! Good job, Mz. Katy!!!

    • November 28, 2012 at 8:21 am

      Aw shucks, thanks Lloyd. I like the name “Patriotic Potatoes,” very fitting!

  8. Donna Kohoutek
    January 28, 2015 at 3:29 pm

    I just picked up these little potatoes….am having people over for dinner and wanted
    something different but easy ! This sounds great. I was just at Whole Foods in Naperville !
    Donna

  9. Donna Kohoutek
    January 31, 2015 at 10:12 am

    Do you think after boiling potatoes…you could put in oven for 10 minutes to crispen outside ?

    • January 31, 2015 at 5:31 pm

      Yes, I think you can. You could even smash them with a potato masher on a greased cookie sheet, sprinkle a bit of cheese on top, and then broil them. They would be super crispy.

  10. Helen
    July 6, 2016 at 1:43 pm

    What size bag are you talking about?

  1. October 4, 2012 at 1:32 pm

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