How Many Calories Are In Small Potatoes? | Quick Facts Guide

How Many Calories Are In Small Potatoes: By Size And Cooking Method

Calories hinge on two things: weight and water loss. A raw small potato listed as “1 potato small” in USDA-based data weighs around 170 g. That lines up near 130 calories before any cooking. Bake that same spud and water boils off, so a “small baked” one is logged near 138 g with about 125–130 calories. Baby potatoes sit on the other end: each little piece runs 20–50 g, which is why a single baby potato can be only 20–40 calories.

Those reference sizes come from lab-based datasets that map common market sizes to gram weights. If you’re counting closely, weigh your portion before cooking, then use a per-100-gram figure to scale up. Raw potato sits near 77 calories per 100 g, while plain baked lands around 92 calories per 100 g. Boiled flesh comes in a touch lower per bite because water stays in the potato.

Quick Size And Calorie Benchmarks

This first table gives a broad, at-a-glance view so you can match what’s on your plate to a sensible estimate.

Portion	Typical Weight	Calories
Baby potato (each)	20–50 g	20–40 kcal
Small potato (raw)	~170 g	~130 kcal
Small baked potato (with skin)	~138 g	~125–130 kcal
100 g potatoes (any type)	100 g	77–92 kcal
1 cup baby potatoes	~150 g	~120–140 kcal

Cook method matters less than toppings. Pan-roasting with a slick of oil, tossing in pesto, or finishing with butter will nudge totals fast. For instance, olive oil clocks 119 calories per tablespoon, which spreads across a tray but still lifts each small potato.

Small Potato Calories By Cooking Style

Raw Weight Vs Cooked Weight

Raw weight includes a lot of water. Baking drives off moisture, which tightens the weight but doesn’t change starch grams much. That’s why baked shows a higher number per 100 g than raw. If your scale reads 200 g raw, expect a baked weight near 160–175 g, give or take skin thickness and oven time.

Boiled New Potatoes

New potatoes hold moisture nicely. A plain boiled batch sits near 87 calories per 100 g. Two baby pieces the size of golf-ball halves would land around 40–70 calories together. Salt, stock, or a butter gloss shifts the number. A simple trick: weigh the batch before and after boiling to see water gain, then apply the per-100-gram figure to your plate.

Baked With Skin

A medium baked potato shows 161 calories at 173 g; scale that down and a small baked around 138 g lands near the mid-120s. The skin delivers texture and some fiber. If you split small potatoes and bake face-down on a sheet, the weight after cooking will be close to the chart above; brush-on oil will lift the count, while a dry bake stays lean.

Roasted Cubes

Roasting brings crisp edges and a bit of oil uptake. A tablespoon per pound spreads across many pieces. If a pound yields twelve small halves or chunks, that’s roughly 10 kcal extra per piece from oil alone. Add a cheese dust or aioli and you’ll add more. When you want crunchy without a big bump, try a hot oven, parchment, and a spray bottle.

What The Numbers Come From

Per-100-gram entries are pulled from nutrient tables that compile test results for raw and cooked potatoes. You can cross-check a raw entry and a baked entry to see the spread. The small size codes on those tables give the handy 170 g raw and 138 g baked benchmarks used here. If you prefer a single anchor, use 100 g as your base and scale by your measured portion.

Cooling changes texture and starch type. When cooked potatoes cool, some starch shifts into resistant starch, which digests slowly. That swap doesn’t shave calories, but it can blunt spikes and aid satiety. Harvard’s overview of potato starch covers why chilled or reheated spuds feel steadier. See resistant starch details for a quick primer.

Nutrition Beyond Calories

Small potatoes bring potassium, vitamin C, and vitamin B6 along with carbs. Most of the potassium and vitamin C sit in the flesh; fiber bumps a bit with the skin on. That’s why a baked small potato with skin can feel more filling than a peeled mash of the same weight. If sodium is a concern, keep seasonings simple and lean on herbs, garlic, lemon, or vinegar.

If you’re planning meals with targets in mind, potatoes fit well next to lean protein and greens. The goal is a balanced plate that lines up with your goals and day’s activity. For a fast mental model, anchor the plate with a palm of protein, add a cupped hand of small potatoes, then fill the rest with non-starchy veg.

How To Count Small Potatoes At Home

Weigh Once, Then Estimate

Weigh three pieces from the bag, average the grams, and use that as your “each” value. If your average is 30 g per baby potato, two of them are ~60 g, which is ~50–55 calories when boiled and ~55–60 when baked or roasted with a light spray.

Use A 100-Gram Anchor

Keep two anchors: 77 kcal per 100 g for raw, 87–92 kcal per 100 g for cooked. When you plate a handful, estimate mass against a known object, like a deck of cards (~100 g of cooked potato chunks). With practice, your eye gets close enough for everyday tracking.

Count The Extras

Extras swing the total more than any variety difference. Butter, oil, cheese, sour cream, bacon bits, even a thick spoon of pesto all add up. If you love toppings, portion first, add a measured spoon on the side, and drag bites through it. Flavor stays big while the spoon stays small.

Small Potatoes, Cooking Choices, And Add-Ins

Use the second table to see how common add-ins stack up. If you’re aiming for lighter sides, choose plain baked or boiled and lean on herbs, citrus, and yogurt-based sauces.

Add-In Or Swap	Serving	Calories
Olive oil drizzle	1 Tbsp over tray	119 kcal total
Butter pat	1 Tsp on two small	34 kcal
Sour cream	2 Tbsp	60 kcal
Cheddar shred	15 g	60 kcal
Greek yogurt	2 Tbsp	25–30 kcal
Fresh pesto	1 Tbsp	80–90 kcal

Portion context helps, too. When small potatoes ride along with protein and veg, their calories fit neatly into a day’s plan. If you need a refresher on targets, see your daily calorie needs to right-size sides and toppings.

Varieties, Skins, And Salt

Red, white, and gold baby potatoes all sit in the same calorie band for equal cooked weight. Texture shifts a bit by variety, which can change how much oil sticks. Skin-on brings a touch more fiber and flavor; peeled mash goes down smooth but usually invites butter or cream. If you’re watching sodium, salt the cooking water lightly, then finish with lemon and herbs.

Store small potatoes in a cool, dark spot, away from sunlight. Trim any sprouts and avoid green patches. Rinse well before cooking. Steam, boil, bake, or roast; air fryers make crisp shells with less oil, which keeps totals tidy for weeknight sides and lunch bowls.

Cook Once, Eat Twice

Cook a batch, chill, and turn leftovers into salad. That chill step raises resistant starch, which can help you feel steadier between meals. Toss cold halves with lemon, olive oil, chopped herbs, mustard, and a handful of crunchy veg. Add flaked tuna or sliced egg for protein and you’ve got a balanced bowl without heavy math.

Practical Serving Ideas

Light And Bright

Halve baby potatoes, boil until tender, and toss warm with lemon zest, dill, capers, and a spoon of yogurt. The sauce clings without a lot of fat, so the plate stays lean.

Oven-Crisp Bites

Smash par-boiled small potatoes on a sheet, mist with oil, and roast hot. You’ll get craggy edges that taste indulgent while keeping oil modest. Finish with chopped parsley and garlic.

One-Pan Dinner

Use a sheet of small potatoes, chicken thighs, and green beans. Season, roast, and you’ve got a balanced tray with an easy calorie story. Add a quick pan sauce with broth and lemon to keep flavor high and calories steady.

Bottom Line On Small Potato Calories

A raw small potato sits near 130 calories. A small baked sits close to the same, thanks to weight loss and a higher per-100-gram value. Baby potatoes are tiny but handy; two or three pieces bring a gentle 40–100 calories. Keep toppings measured and you’ll keep the side in line with your day. Want a fuller walkthrough on targets and meal building? Try our daily calorie needs guide.

Data checked against USDA-sourced entries for raw potato and baked potato; resistant starch overview from Harvard Nutrition Source.