Small potatoes have a variety of colloquial and slang names that reflect their small size and humble nature. Some of the more common nicknames for small or new potatoes include baby potatoes, creamer potatoes, fingerling potatoes, marble potatoes, new potatoes, salad potatoes, and tiny potatoes.
What are some slang names for small potatoes?
Here are some of the more colorful slang terms used to refer to small or new potatoes:
- Tiddlers – A British term for tiny new potatoes.
- Spuds – A common slang word for potatoes of any size.
- Taters – Another slang term for potatoes in general.
- Pebbles – A descriptive term comparing small potatoes to pebbles.
- Munchkins – Referencing the small size of certain potato varieties.
- Spinners – Evoking the small, spiral shape of fingerling potatoes.
- Buttons – Describing the shape of small, round creamer potatoes.
- Potato babies – Likening tiny new potatoes to baby humans.
So in informal settings, you may hear small potatoes referred to by funny, descriptive terms like tiddlers, spuds, pebbles, munchkins, spinners, buttons, or potato babies.
Why are some potatoes described as “small” or “new”?
There are a few reasons why certain potato varieties are considered small or new:
- Some potato types are bred to naturally be small – Fingerling and creamer potatoes are examples of cultivars purposefully developed to yield small tubers.
- They are harvested early – Many potato varieties can be dug up prior to full maturity, when they are still quite tiny.
- They are younger tubers – Younger potatoes from recently planted crops will be petite compared to full-grown, mature potatoes.
- They come from small plant varieties – Some potato plants are compact bush varieties that grow tiny tubers even when fully mature.
- They are less developed tubers – Occasionally plants will produce potatoes that are undersized or less fully expanded.
So “new” and “small” potatoes may refer to young, immature spuds that are inherently petite varieties harvested early. Their diminutive size sets them apart from large, older potatoes left to reach full maturity.
What are some common small potato varieties?
Many potato varieties are specifically cultivated to produce small tubers. Here are some of the most popular small potato types:
Creamer Potatoes
- Round, small potatoes about the size of a golf ball
- Smooth, thin, delicate skin
- Subtle, creamy flavor
- Varieties include Yukon Gold, Rose Gold, Purple Viking, etc.
Fingerling Potatoes
- Long, slim, finger-shaped potatoes 2-4 inches long
- Nutty, robust potato flavor
- Varieties include French Fingerling, Russian Banana, Purple Peruvian, etc.
Marble Potatoes
- Bite-sized round potatoes about 1 inch wide
- Smooth, thin red, purple, or white skin
- Mild, waxy yellow flesh
- Varieties include Dark Red Norland, Purple Majesty, Keuka Gold, etc.
New Potatoes
- Any potato harvested before reaching maturity
- Small, 1-3 inch diameter tubers
- Thin, delicate skin
- Sweet, moist flesh
- Common varieties include Yukon Gold, Red Norland, Superior, etc.
What are some culinary uses for small potatoes?
Their petite size and tender texture make small potatoes perfectly suited for many cooking applications:
Roasting
- Whole baby potatoes roast up crispy on the outside and fluffy on the inside.
- Great for roasting with chicken or fish.
- Easily tossed in oil and spices.
- No need to cut or prepare them beforehand.
Sautéing
- Quickly sautéed in butter or oil on the stovetop.
- Tossed with veggies like green beans for a healthy side.
- Added to omelets, frittatas, and stir fries.
- Easily browned and crisped in a pan.
Steaming
- Steam small potatoes easily and quickly.
- Toss with herbs, oil, or cheese sauces.
- Serve warm as a side or appetizer.
- No peeling needed before steaming.
Boiling
- Perfect for boiling in stews, soups, and chowders.
- Helps thicken broths and adding heartiness.
- Toss boiled new potatoes with butter and dill.
- Cook faster than larger potatoes.
Frying
- Great for home fries, hash browns, and potato pancakes.
- Easily shredded and fried into latkes or rösti.
- Cube and fry into crispy croquettes.
- Thinly slice and fry into chips or french fries.
Are small potatoes healthier?
Some people believe smaller potatoes are more nutritious and lower in calories than larger potatoes, but there is little scientific research to support such claims. Here are some key considerations:
- Small potatoes have a lower overall carbohydrate content by weight because they are physically smaller.
- There are no major nutritional differences between small new potatoes and large mature potatoes of the same variety.
- New potatoes have slightly higher moisture content since they are less starchy.
- Small potatoes tend to have thinner skins which contain the majority of nutrients and fiber.
- Smaller potatoes may have a subtly sweeter flavor when freshly harvested.
- Nutrition content can vary more based on potato type than size alone.
So while the lower carbohydrate amount in petite potatoes may be preferable for some diets, their nutrition profiles are largely similar to their full-grown counterparts.
Are small potatoes better for certain recipes?
The diminutive size and tender flesh of little potatoes do make them ideal for cooking in certain ways:
- Roasting whole requires less time and crisp up nicely.
- Sauteeing cooks rapidly with lots of surface area to brown.
- Steaming and boiling is faster, especially if left unpeeled.
- No need to pre-cut before roasting or steaming.
- Thin skins are pleasant when new potatoes are eaten with skins on.
- Subtler flavor pairs well with lighter dishes.
- Easy to cook lots of small potatoes uniformly.
So small potatoes really shine in high heat sautéing, steaming, roasting, and quick boiling preparations where their size is an advantage. Their delicate texture also suits lighter cooking styles.
How can you tell when small potatoes are done cooking?
Determining doneness for tiny new potatoes only requires a quick poke with a fork or knife tip. Here’s what to check:
- Pierce the center with a utensil – There should be little resistance when fully cooked.
- Check the internal color – The middle should appear opaque versus translucent raw.
- Look for splitting skin – Properly cooked potatoes may split slightly on the surface.
- Feel the firmness – Potatoes should feel uniformly tender without crunchy bits.
- Taste test for texture – The flesh should feel smooth, not grainy when sampling.
With their small size, miniature potatoes cook through relatively quickly. Letting them rest a few minutes after cooking allows the insides to fully finish cooking. Then test doneness and enjoy!
What are the risks of eating undercooked small potatoes?
Eating raw or undercooked potatoes comes with certain risks:
- Contains higher amounts of solanine and chaconine, two natural toxins in potatoes.
- Can cause symptoms like nausea, vomiting, diarrhea and stomach cramps.
- Risk is higher in green potatoes, sprouts, and with prolonged storage.
- Cooking helps degrade these toxins to safe levels.
- Children, elderly, pregnant women, and immunocompromised most susceptible.
- Fully cook potatoes of any size to at least 140°F internally.
Small potatoes have the same natural toxins as full sized potatoes when raw. Ensure thorough cooking to safely destroy solanine, chaconine, and other anti-nutrients regardless of the spud size.
Conclusion
Small potatoes come by their humble, diminutive nature in various ways. From purposefully cultivated tiny tuber varieties to freshly harvested new potatoes, their petite size sets them apart. These little spuds answer to all sorts of quaint nicknames and lend themselves particularly well to quick cooking methods that highlight their delicate flavors and textures. While not necessarily more nutritious than their full-grown counterparts, so-called small potatoes offer versatility in the kitchen and a delightful bite-sized experience for meals of all kinds.