Herbed Baby Dutch Potatoes

By Sally Cameron on April 03, 2011

Side Dishes, the daniel plan, vegan, vegetables, vegetarian,


Herbed Baby Dutch Potatoes|AFoodCentricLife.com

Little golden orbs of buttery delight, that’s what I call these herbed baby dutch potatoes. Eat them with the skin on. When you bite into one of these little gems, there is a soft crunch as your teeth break the tender skin, then the buttery-textured interior melts in your mouth.  As a potato-lover, my mouth waters thinking about them.  Sometimes the simplest dishes are the most satisfying.

Herbed Baby Dutch Potatoes

Baby Dutch Potatoes make for an easy and irresistible side dish for roast chicken, grilled steak or pork. What you don’t finish for dinner, turn into potato salad for lunch the next day by adding a little finely diced celery, a spoonful of mayonnaise, a little diced shallot or onion, and a sprinkle of lemon zest. Cook once and enjoy twice. They are great for breakfast with an omelette too.

Simmer Till Tender, Finish in a Pan

To prepare them, simmer potatoes in salted water until tender when pierced through with a sharp paring knife, then drain. Heat a saute pan over medium heat with a little olive oil, butter, salt, pepper, and granulated garlic and roll the potatoes around until browned. Before serving, I toss with lots of fresh chopped herbs for appetizing color, fragrance and flavor. That’s it.

For vegans or people who don’t use dairy, use all olive oil or Earth Balance in the stick form.

Where to Find Them

Baby Dutch potatoes can be found in the produce section of most markets in yellow-netted bags. They are from Los Angeles, California specialty produce supplier, Melissa’s,

The smell of roasting chicken is in the air for dinner, and the potatoes are simmering. Roast chicken and herbed baby Dutch potatoes for dinner tonight. My hungry family is happily waiting.

More potato recipes for you too enjoy

Roasted New Potatoes from Simply Recipes

Use leftover potatoes in a Nicoise Salad

Roasted Klondike Rose Potatoes Recipe w/herbed goat cheese, thyme, from White on Rice Couple

Jacket Potatoes – The French Way, from La Tartine Gourmande

Potato Salad, also from La Tartine Gourmande

steak salad to go with these potatoes, from Recipe Renovator


Leave a Comment
rachel | April 4, 2011 at 8:00 am

Those look amazing! I just picked up some beautiful little potatoes at the farmers market. I’ll have to give this a try! Thanks!

Janna M | April 4, 2011 at 9:12 am

I have some baby potatoes on my counter right now. I think I’m going to make this recipe tonight. Thanks.

Carolyn Jung | April 4, 2011 at 9:12 am

Glistening, herb-flecked potatoes — a true temptation that I can never turn down. Truly, I could eat these with every meal. 😉

angela | April 7, 2011 at 7:03 am

Are these what we call ‘new’ potatoes? I love them. This recipe looks delicious, my mother used to do them with a herbed cream cheese (which she made herself from scratch, herbs out of the garden) on the side, some good quality ham and some fresh asparagus (picked from the local farm! Perfect Spring lunch! Love the way your site looks, very jealous and the photos as always…..fantastic!

    Sally | April 8, 2011 at 4:05 pm

    Sounds good Angela, and good memories. My mom used to do similar potatoes too. New potatoes are a little different than these baby Dutch golds, but you could do the same thing if, especially if they are nice and small. We are lucky to have had moms that cooked!

diane and todd | April 7, 2011 at 1:22 pm

these baby potatoes look fabulous, such gorgeous texture and photography!
and your new site is terrific, stunning and perfect! congrats to you both, you’re off to an amazing start.

Jenna | May 10, 2011 at 12:10 am

I made these for my mom for Mother’s Day and boy were they good! I undercooked them just a bit but other than that they were great.

Carlos | June 9, 2011 at 9:32 pm

Baby Dutch potatoes are actually from Colombia. We call them “papas criollas”.

Christine | March 1, 2014 at 7:43 pm

We are making this recipe as we speak for a weekend lunch:)

Rose Theobald | April 3, 2015 at 7:13 pm

I made these last night using Dutch baby yellow potatoes, there is not a word that will describe them accurately. They were so delicious. Thanks so much for the fast, easy, delicious recipe, I’ll be making these often.

    Sally Cameron | April 4, 2015 at 8:55 pm

    Thanks Rose! Love to hear that!

Leave a Reply

Your email address will not be published. Required fields are marked *