Buttery Herbed Baby Dutch Potatoes

By Sally Cameron on April 03, 2011

the daniel plan, Vegan, Vegetables & Side Dishes, Vegetarian

Little golden orbs of buttery delight, that’s what I call herbed baby Dutch potatoes. You 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.

Dutch Baby Potatoes | AFoodCentricLife.com

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 eggs too.

Simmer Till Tender, Finish in a Pan

To prepare, 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

Find Baby Dutch potatoes in the produce section of most markets in yellow-netted bags from Los Angeles specialty produce supplier, Melissa’s. Check out their web page for all kinds of fun produce and cooked items that make meals easier, like their steamed lentils and beans.

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

Dutch Baby Potatoes | AFoodCentricLife.com
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Herbed Baby Dutch Potatoes

Simple and satisfying, these baby potatoes work beautifully as a side dish for many dinners, or cold the next day turned into potato salad…even with eggs for breakfast. If you want potato salad the next day, double the recipe. Halve cold potatoes, add finely diced celery, a little mayonnaise, and a little finely chopped onion or shallot. Season to taste with salt, pepper and a little lemon zest for a fresh twist if desired.
Course Side Dish
Cuisine American
Keyword Dutch Baby, Herbs, Potatoes
Servings 6 servings
Calories 213kcal


  • 1/1 2 pounds baby Dutch potatoes cleaned and scrubbed
  • 1 tablespoon unsalted butter or plant butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon granulated garlic
  • 3 tablespoons fresh chopped herbs – parsley chives, thyme, oregano, chervil, rosemary, combine as you please


  • Place potatoes in a large saucepan with salted cold water. Bring to almost a boil, turn down and simmer on low until tender with pierced with a sharp knife tip, about 18 minutes.
  • When potatoes are tender, drain and  set aside in a bowl. Potatoes can be done until this point and hour or two ahead. Keep at room temperature until ready to finish for serving.
  • To finish potatoes, warm olive oil and butter in a saute or fry pan over  medium heat. When the oil and butter is warm and bubbling, pour in potatoes and season with salt pepper and granulated garlic. As potatoes begin to brown, move the pan around so potatoes brown somewhat evenly. When they are hot and ready to serve, toss with the fresh herbs and serve.


Calories: 213kcal | Carbohydrates: 40g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 209mg | Potassium: 965mg | Fiber: 5g | Sugar: 2g | Vitamin A: 176IU | Vitamin C: 46mg | Calcium: 30mg | Iron: 2mg
  1. rachel - April 4th, 2011

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

  2. Janna M - April 4th, 2011

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

  3. Carolyn Jung - April 4th, 2011

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

  4. angela - April 7th, 2011

    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!

  5. Sally - April 8th, 2011

    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!

  6. diane and todd - April 7th, 2011

    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.

  7. Jenna - May 10th, 2011

    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.

  8. Carlos - June 9th, 2011

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

  9. Meatless Mushroom and Herb Pasta Sauce Recipe — A Food Centric Life - January 22nd, 2012

    […] Dutch Baby Potatoes are wonderful rolled in fresh chopped parsley, a nice side dish for roast chicken and meats […]

  10. Christine - March 1st, 2014

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

  11. Rose Theobald - April 3rd, 2015

    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.

  12. Sally Cameron - April 4th, 2015

    Thanks Rose! Love to hear that!

  13. Anna - August 30th, 2017

    I made these for dinner last night. So easy & so full of flavor! My husband said he just couldn’t stop eating them! Thank You so much for sharing your recipe. This ones a keeper!

  14. Sally Cameron - September 8th, 2017

    Love to hear that Anna! Got to keep our guys happy!

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