Little golden orbs of buttery delight, that’s what I call 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
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.
Herbed Baby Dutch Potatoes
Ingredients
- 1/1 2 pounds baby Dutch potatoes cleaned and scrubbed
- 1 tablespoon unsalted butter or Earth Balance vegan sticks
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon granulated garlic
- 2-3 tablespoons fresh chopped herbs – parsley chives, thyme, oregano, chervil, rosemary, combine as you please
Instructions
- 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.
Those look amazing! I just picked up some beautiful little potatoes at the farmers market. I’ll have to give this a try! Thanks!
I have some baby potatoes on my counter right now. I think I’m going to make this recipe tonight. Thanks.
Glistening, herb-flecked potatoes — a true temptation that I can never turn down. Truly, I could eat these with every meal. 😉
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!
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!
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.
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.
Baby Dutch potatoes are actually from Colombia. We call them “papas criollas”.
[…] Dutch Baby Potatoes are wonderful rolled in fresh chopped parsley, a nice side dish for roast chicken and meats […]
We are making this recipe as we speak for a weekend lunch:)
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.
Thanks Rose! Love to hear that!
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!
Love to hear that Anna! Got to keep our guys happy!