Anonymous wrote:Look up peewee potatoes, OP. Are these them?

YES! Thank you - I am going to try to make this.

Anonymous wrote:

Anonymous wrote:Skin on or off?

I leave skin on, remove any large eyes or spots. You can peel if you want. I buy small ones because you don’t have to peel them.

I was asking OP which kind she wants.

I steam tiny whole potatoes in the microwave, or toss them with oil and roast them, or smash them and then broil. All of those have skin, but I've also seen canned potato balls which are more uniformly soft, so I don't know which OP is looking for.

Baby yukon gold potatoes. They are always in the grocery store where they sell potatoes. Sometimes they even come in ready-to-steam bags for the microwave. Just follow the directions on the back of the bag. There are also baby red potatoes which are also delicious.

I call these baby potatoes. Toss with oil and salt and bake in a hot oven

Sounds like new potatoes

Look up peewee potatoes, OP. Are these them?

Round like a sphere, or sliced into flat rounds?

If the former, I roast them (usually the gold variety- Little Potato Co is a good brand, I’ve found them at Aldi, Target, and Costco). Leave them whole, maybe cut the biggest ones in half. Toss in olive/avocado oil, salt, pepper, and garlic powder. Roast in oven at 425 until fork tender (around 20 minutes).

Anonymous wrote:Skin on or off?

I leave skin on, remove any large eyes or spots. You can peel if you want. I buy small ones because you don’t have to peel them.

Skin on or off?

If they are small you can throw some oil or butter or bacon grease on top of them. Add whatever seasoning you want. Roast them in casserole dish or baking sheet in the oven on 300-350 until they’re done. Probably 1 hr, maybe more if you add other vegetables with them. If they aren’t that small or you need them quicker you can halve or quarter them before baking and don’t cook as long. Stir about halfway through so they don’t burn.

If cooking with meat put them in a baking dish with oil and seasoning and put meat on top. Slow cooking works best when meat and veg are combined, 250 until everything is done.

You can also boil in salted water until tender.

Anonymous wrote:Were they sort of yellow-y in color? Could be Yukon Gold.

This is what I would guess, too.

Were they sort of yellow-y in color? Could be Yukon Gold.

Baby gold (or red) potatoes?

Sounds like canned potatoes.

I don't know what they're called, but I want to have them at home. They're small-ish potatoes, generally perfectly round and generally served with red meat or chicken, and kind of soft. Any ideas what I mean? Because I don't know the words, I don't know what to look up to find a recipe to make them.