Wash and scrub the small potatoes. Boil them in salted water until they are tender but still firm, about 10-15 minutes. Drain and let them cool slightly.

Slice each potato in half and carefully scoop out a small portion of the center to create a little well for the toppings.

Heat a non-stick pan over medium heat and lightly oil it. Place the potato halves, cut side down, in the pan and cook until they are golden and crispy, about 5-7 minutes.

Flip the potatoes over and spoon a small amount of tomato sauce into each well. Top with a cherry tomato half and sprinkle with mozzarella cheese.

Cover the pan with a lid and cook on low heat until the cheese is melted and bubbly, about 3-5 minutes.

Remove the mini potato pizzas from the pan and serve hot.