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4 Teeny Tiny Potato Recipes

With more time on my hands than usual, my kitchen is getting a lot more attention these days so I'm constantly looking for a new recipe to try. Now that I've mastered the infamous Whipped Coffee and attempted the viral mini pancake cereal, I've set out to get as creative as possible with my pantry. So when I entered my bustling, local Trader Joe's last weekend to grab a few of the usuals: vegan mac, dill pickle hummus, etc., I couldn't help but notice these little spuds nestled in over by the  purple sweet potatoes (cue the sounds of the pearly white gates opening to the heavens). I thought to myself, "I literally have nothing better to do. I'm pretty sure I can pull this off... plus it doesn't require yeast. Let's do this!". Even though it would have been much simpler to just toss the Teeny Tiny Potatoes into some olive oil and pop them into the oven at 400 degrees for a golden roast, the tiny outcome made for a big laugh and great entertainment. Will I ever eat those enormous Yukons and Russets again?!...ok, not quite but I'll definitely be sharing these tiny taters with friends and family soon because they are seriously so cute! From the innovative, Swedish Hasselback to the classic American baked potato, here are four ways to enjoy Trader Joe's Teeny Tiny Potatoes. 
The great thing about baked potatoes is that they're extremely versatile. Keep it plain Jane and just add salt and butter or smother it with chili and cheese! Seriously the options are endless, so feel free to mix it up! For my vegan-friendly baked potatoes I added: 
Trader Joe's Teeny Tiny Potatoes
Sweet Earth's Benevolent Bacon
Garlic Powder
Fresh Green Onions
Before cooking, I soaked all potatoes in cold water for about an hour to help reduce any starchiness. While the potatoes are in the soak, cook the Benevolent bacon and chop green onions (you can also throw the bacon into the air fryer for a crispier texture).
The key to successful baked potatoes is to boil them for 5-ish minutes before air frying them for a crispy finish (400 degrees on roast for about ten minutes). I also opened the air fryer a few times to check on the potatoes to make sure they weren't burning & gave them a quick toss. Once the potatoes have gone through the boiling and air frying process, set them out to cool on a dry surface. Once they've cooled down, take a sharp knife and carve out a small bowl into the top to add your fixins. Viola! Note: it's better to do this when they are still warm so the butter melts.
Hasselbacks might look super fancy, but they're actual quite simple to make. All you need is a sharp knife and any toppings your heart desires. As I mentioned before, soaking the potatoes to reduce starch and boiling them for 5-ish minutes made the process much easier. Because of their size, I waited to cut them after they boiled and cooled off making the process less tedious but you can definitely get to slicing before the boil. Once you have made very thin slices into the potato (never fully cutting through to the bottom), melt your butter to drizzle over them before adding your seasoning. For the Teeny Tiny Hasselback Potatoes I used: 
Trader Joe's Teeny Tiny Potatoes
Earth Balance Organic Whipped Buttery Spread
Minced Garlic
Trader Joe's Chicken-Less Seasoning Salt
Once they have been thoroughly seasoned, place in the air fryer to roast at 400 degrees for 10 minutes (just like the baked potatoes). Despite how appetizing they look, make sure to let them cool down before dipping them into your favorite vegan ranch dip or aioli. 
One of my absolute favorite dishes in the world is Tortilla de Patata. For years I've been trying to master this simple yet intricate Spanish, culinary masterpiece but my success ends at the first flip, resulting in a scramble. Every. Single. Time. But no worries, this mini version of Spain's favorite tapa is much easier when you're baking it in a muffin pan...Hah!
Unlike the first two recipes, the tortilla has more steps but doesn't require the masterful cutlery skills we've now conquered. For this classic Tortilla de Patata with a tiny twist I used: 
1 bag of Trader Joe's Teeny Tiny Potatoes
Olive Oil
1/2 Yellow Onion
1 Tbs Minced Garlic
10 Eggs
Salt to taste
Trader Joe's Soy Chorizo (for serving)
Mixed Olives (for serving)
Start by preheating the oven to 400 degrees, then begin slicing the potatoes thin like you would if you were making scalloped potatoes. Mince the garlic (or cheat and buy Trader Joe's already-minced garlic like me), mince the onion and throw both into a frying pan over medium heath with about 2 tbs of olive oil and salt. Let these guys simmer for a few minutes before adding the potatoes then cook until the potatoes are almost cooked through but all the way because they still have to go into the oven. Add your pan ingredients to a large mixing bowl and then add 10 scrambled eggs. Once everything is mixed together, add to a muffin pan filling each cup a little more than half way (the tortilla won't rise like muffins do). The mixture should fill all 12 cups pretty evenly and if not, your cups may be uneven. Cook in oven for approximately 20 minutes (no flip required) and remember that ovens often vary in temperature so keep an eye on these little tapas. Allow to cool, then serve with your favorite chorizo and olives for a Spanish-style late afternoon snack. 
Out of all of the tiny recipes I made using Trader Joe's Teeny Tiny Potatoes, this take on the classic potato chip is by far my favorite. I actually bought my Ninja air fryer about a month ago with the idea that I'd make healthy potato chips when the craving came around so I thought, why not make them tiny? The key to the Teeny Tiny Potato Chips is cutting them as thin as possible (I do not recommend a mandolin because of their size). Once you have sliced your baby potatoes, place them into a bowl of cold water for about an hour to help reduce starchiness. To dry them off, strain then use a towel to pat them dry, keeping in mind that the less moisture, the better. Drizzle with a little bit of olive oil to help crisp, then add your favorite seasoning. I kept them classic this time but can't wait to try salt & vinegar and BBQ! For classic, salted potato chips I: 
1. Added a f*&% ton of salt
2. Dehydrated them at 195 degrees for 30 minutes
3. Air fried them at 400 just under 10 minutes
Make sure to give them a toss or two, once they're nice, crispy golden brown color, remove from air fryer and enjoy as is or with your favorite french onion dip. 

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