When I say mini, I mean MINI. Heck, minifig Obi-Wan who is guarding the tiny potatoes is just under 2″ tall.
The kids and I like to pretend that a ray gun has shrunk our dinner into tiny bite sized meals, but of course these adorable potatoes also make great party appetizers for those adults who don’t believe in shrink rays.
1 dozen mini potatoes
baby greens, salsa, cheese, bacon, sour cream
Sometimes you can find a sack of these potatoes at the supermarket, but I usually get mine at local Farmer’s Markets.
Preheat the oven to 400 degrees. Prep a sheet pan with a silpat.
Wash and dry the little potatoes. They can be a little dirty, so scrub right in there, but make sure they are good and dry.
Toss the potatoes with olive oil and salt and spread evenly on the baking sheet. Bake for 35-40 minutes.
While the potatoes are baking gather your toppings together. Really, anything goes – my favorites are a salad of greens with olive oil and balsamic vinegar, surprisingly refreshing! Another is cheese and fresh salsa. You just can’t go wrong with that combo. But the all time fave is definitely what you would call a classic baked potato – cheddar cheese, crispy bacon, sour cream and chives.
When the potatoes are done, cut an ‘X’ in the top and push them open – careful, they will be hot! Top with the toppings of your choice and serve!
In the world’s tiniest form, you can eat one of these and be totally satisfied! Yeah right. Just try and control yourself. Somehow they taste even better when they are mini…