Delightful golden orbs with a buttery flavor, that’s what I call Melissa's baby dutch yellow potatoes. You eat them with the skin on. When you bite into one of these little creamy gems, there is a soft crunch as your teeth break the tender skin, then the buttery-textured interior melts in your mouth. A satisfying, simple side dish for the whole family.
The smell of roasting chicken is in the air and the baby dutch potatoes are simmering. Roast chicken and baby dutch yellow potatoes for dinner tonight. They are an easy, favorite potato recipe for simple weeknight dinners, even holidays.
For 6 servings (leftovers are good!)
- 1/1 2 pounds baby Dutch potatoes
- Unsalted butter or plant butter
- Olive oil
- Salt (coarse sea salt is nice)
- Black pepper
- Garlic powder (or granulated)
- Fresh herbs (parsley, chives, thyme, oregano, rosemary)
To prepare, simmer potatoes in cold water with a little salt until tender when pierced through with a sharp paring knife (fork tender), then drain. Next, heat a saute or fry pan over medium heat with a little olive oil, butter, salt, pepper, and garlic and roll the potatoes around until browned.
Before serving, toss with lots of fresh chopped herbs for appetizing color, fragrance and flavor. Use at least 2 herbs: use Italian parsley and 1-2 others of your choice. For more flavor sprinkle with Parmesan cheese. That’s it.
For vegans or people who don’t use dairy, use part olive oil and plant-based butter.
Where to Find Them
Find Baby Dutch Yellow potatoes in the produce section of most markets in yellow-netted bags from Los Angeles specialty produce supplier, Melissa’s.
They will keep 4 days in the refrigerator in an airtight container. They are great for breakfast with eggs, cold with a salad, or reheat them. You can also chop them up and use them for potato salad.
They are categorized as a waxy potato.
No, you eat them with the peel on. They are tender potatoes.
Scrub them with a soft vegetable brush. A produce wash like this does more than just water.
Baby Dutch potatoes are very small potatoes, with thinner skins and less starch than their larger potato cousins like russet potatoes, Yukon gold or sweet potatoes. They are younger potatoes and harvested earlier (new potatoes). They are also the only potato variety that is not light sensitive, so they do not turn green when exposed to light for an extended time. They are one of a kind..
Yes, for most people they are. In a 4-ounce serving there is 90 kcals, 0 fat, 20 grams of carbs, 2 grams of fiber and 2 grams protein and 1 gram of natural sugar. As well, they provide vitamin C, vitamin B6, potassium and manganese.
They are delicious oven roasted on a sheet pan or steamed on the stovetop, just about any cooking method. Another way I've made them is simmered until tender, then smashed, topped with sour cream and fresh chopped chives. Yum!
Buttery Baby Dutch Yellow Potatoes
- 1 ½ pounds baby Dutch potatoes
- 1 tablespoon unsalted butter or plant butter
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon granulated garlic
- 3 tablespoons fresh chopped herbs parsley, chives, thyme, oregano, chervil, rosemary, combination.
Cook the Potatoes
- 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.
Drain the Potatoes
- 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.
Finish the Potatoes
- 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.
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!
Sally Cameron says
Love to hear that Anna! Got to keep our guys happy!
Rose Theobald says
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 says
Thanks Rose! Love to hear that!
We are making this recipe as we speak for a weekend lunch:)
Baby Dutch potatoes are actually from Colombia. We call them "papas criollas".
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.
diane and todd says
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.
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!
Carolyn Jung says
Glistening, herb-flecked potatoes -- a true temptation that I can never turn down. Truly, I could eat these with every meal. 😉
Janna M says
I have some baby potatoes on my counter right now. I think I'm going to make this recipe tonight. Thanks.
Those look amazing! I just picked up some beautiful little potatoes at the farmers market. I'll have to give this a try! Thanks!