Mini Potato Pizzas

Mini Potato Pizzas are the perfect easy & healthy party appetizer.

Mini Potato Pizzas

If there’s any vegetable that’s under-represented on this blog, it has to be the potato. If you take a glance at our recipe index, you’ll notice that I while I have a mild obsession with sweet potatoes, I often skip over other potato varieties. But I have to tell you, I’m in love with all potato varieties (russets, red, whites, blues, the list goes on…), which are especially great for entertaining. These little pizzas are SO delicious and so so easy. A perfect appetizer to serve this Sunday for the big game.

Mini Potato Pizzas

To make these, first seek out some colorful pretty petite potatoes. Ok, just kidding, if you can’t find this exact assortment (I found these at Whole Foods, btw) just choose the smallest new potatoes or fingerling potatoes you can find. It’s best to slice these on a mandoline so that the potatoes cook quickly and become lightly crisp around the edges.

Assemble the pizzas with garlic oil, cheese, rosemary and a drizzle of olive oil. If you’re entertaining, you can assemble these an hour (or so) ahead of time and pop them into the oven just before you’re ready to serve.

Mini Potato Pizzas

Ok, I’m drooling now because I just loved these way too much and can’t wait to make them again!

For the ultimate list of potato recipes, go check out

Mini Potato Pizzas

4.3 from 3 reviews

Mini Potato Pizzas

Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: serves 8
  • 8 to 12 baby multi-colored potatoes (or other small potato)
  • ½ small yellow onion
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 small garlic clove, minced
  • 8 mini naan or pita (I like this mini naan)
  • 2 cups grated cheese - mix of white cheddar and gruyère
  • 2 tablespoons minced rosemary
  • a few sage leaves (optional)
  • a few leaves of arugula (optional)
  • sea salt
  1. Preheat the oven to 400°F.
  2. Thinly slice the potatoes and onion on a mandoline. Set aside.
  3. In a small bowl, combine the olive oil and minced garlic and brush it onto the naan breads. Top with the grated cheese, onions, and potatoes so they overlap slightly and form a thin layer. Season with a pinch of salt and top with rosemary and the sage, if using. Lightly drizzle olive oil onto the pizzas and bake for 10 to 12 minutes, or until the potatoes are fully cooked.
  4. Remove from the oven and serve with arugula, if desired.

This post was created in partnership with The United States Potato Board. All images & thoughts are my own.


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Rate this recipe (after making it):  

  1. Annette

    These have been on my list to make, and finally got around to making them for dinner. They were just as delicious as I was hoping they would be. And so easy. With a brussel sprout salad, it was a yummy, easy dinner. Thanks so much.

    • Jeanine Donofrio

      Hi Annette – so glad you liked them!

  2. Jill

    I made these today and they were so delicious! The hardest part for me was using my fancy mandoline! I think I need more practice. But the flavors blended so well. Its a great Friday Lent lunch item! Did I mention I love this site!

  3. The little crispy edges on all the potato slices are the best! I have no doubt these are delicious

  4. britt

    these look divine! quick question, since i’m a very amateur cook ;)… you’re not pre-cooking the potatoes, right? just letting them cook while on the naan? thanks!

  5. Helen L

    Yum … I will add this to my other favourite … Potato tart where I slice cooked potatoes onto pastry and top with other veg and cheese.

  6. Sarah from

    These pizzas look delicious! I have never tried potato pizza before, but I might have to add this to my Super Bowl party menu:)

    XO – Sarah

  7. Liese

    Just curious but if you are assembling ahead of time how do you keep the potatoes from discoloring? I always cook potatoes immediately ever since I returned to find my potato pancake batter had turned pink! And I’m with Marie and will sub at half with sweet potatoes to lessen the carb load …the purple with orange should be pretty too.

    • Jeanine Donofrio

      Hi Liese, these were fine prepped an hour or two ahead of time, I imagine batter made ahead might react differently.

  8. Jesse from

    These are so pretty and sounds like they taste as good as they look. Could be a fun Super Bowl snack. Have some other ideas up now if you’re interested:)

  9. These are positively stunning, can’t help but love all that purple-yellow contrast. Most of all, love the idea of using naan as a base, makes life simple as it should be 🙂

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.