tiny potatoes with garlic butter tiny potatoes with garlic butter Israeli Kitchen 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.

  • Yield: Serves 4-6
  • Prep time: 10 minutes
  • Cook time: 25 minutes

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.


  • 1 bag tiny (one bite) potatoes
  • 4-6 cloves garlic, minced
  • 1/4 cup Earth Balance or butter
  • 1 tablespoon parsley
  • 1 teaspoon sea salt
  • 1/4 teaspoon 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.

tiny potatoes with garlic butterUse any color small, one-bite potato for this recipe. (Photo: Sarah F. Berkowitz)

Related Topics: Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen