Who does not like a baby version of something? Yes, they are all cute. Kittens, puppies, newborns, baby carrots and last but not least, baby potatoes. I find them naturally “al dente”; since they are younger and keep their crispness even when cooked. Whether baked, boiled or roasted; baby potatoes are likely to surprise you from the very first bite. I barely hold myself not to eat them raw. If digestion problems were off the table, I would’ve really tried.
Rather than consuming them raw, I hereby suggest you to try 2 unique recipes that you can perfectly fit your “baby potatoes” into.
Roasted Baby Potatoes Salad
2-3 Servings / Prep. Time: 15 min / Cook Time: 10 min
- 6-8 baby potatoes
- 1 cup boiled/canned chickpeas
- 2 cans tuna fish
- 2 cups lettuce
- 1 cucumber
- 2 red bell peppers
- 2 tbsp olive oil+juice of half lemon+salt
*Amounts could be applied to your preferences, just use as much as the amount you’d prefer to add to a bowl of salad.
- Prepare and cut all the vegetables then put them into a large bowl.
- Combine them with chickpeas and tuna fish, while roasting baby potatoes on one side.
- Pour the oil-lemon-salt dressing onto the salad and place the roasted baby potatoes at the top.
Swiss Style Baby Potatoes With Melted Cheese
2 Servings / Prep. Time: 10 min / Cook Time: 20 min
- 8-10 baby potatoes
- Melting cheese*
- 1 Onion
*Ideally “Raclette” is used but any other semi-hard melting cheeses, such as Gruyere or Emmental, would substitute.
- Boil baby potatoes, cut the onion into the layers and caramelize in a pan.
- After the cooking part, place the potatoes in a plate and melt the cheese onto them. Sprinkle with black pepper and a bit of salt.
- Serve with caramelized onions and cornichons at side.