Mini potatoes are exquisitely small and cook in half the time of full-size potatoes. They're also extra high in natural sugars with creamy, delicate flesh. You can pan sauté the tiniest ones whole, while the slightly larger ones should be cut in half. Sizing and availability are always consistent and, because they are petite, cooking is fast and easy. These baby spuds are grown in Bakersfield, California year-round. Washed once, but we recommend rinsing again before using.
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