A Foodcentric Life

  • Memorial Day
  • Meet Sally
  • Recipe Index
  • Subscribe
menu icon
go to homepage
  • Memorial Day
  • Meet Sally
  • Recipe Index
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
  • search icon
    Homepage link
    • Memorial Day
    • Meet Sally
    • Recipe Index
    • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
  • ×
    Home » Recipes » Vegetables & Side Dishes

    Buttery Baby Dutch Yellow Potatoes

    Published: Mar 29, 2023 · Modified: May 5, 2025 by Sally Cameron · This post may contain affiliate links · 16 Comments

    2975 shares
    ↓ Jump to Recipe

    Looking for a delicious and easy side dish that the whole family will love? Savor the delightful taste of baby Dutch yellow potatoes, made in just 25 minutes. These golden orbs are enjoyed with their skins on, providing a satisfying crunch and creamy texture that melts in your mouth. A perfect side dish, these little gems offer a tasty and nutritious addition to any meal.

    Baby Dutch yellow potatoes with herbs and parmesan.

    Baby Dutch Yellow Potatoes are an easy, favorite potato recipe for simple weeknight dinners or holiday celebrations. They are terrific for breakfast or brunch.

    These beautiful little potatoes are sometimes called Dutch cream potatoes and creamy they are. Because they are yellow potatoes, they are velvety, slightly waxy, and moist with a buttery flavor.

    Jump to:
    • Why You'll Like This Recipe
    • Recipe Ingredients
    • Substitutions and Variations
    • Recipe Instructions
    • Serving Suggestions
    • Leftovers
    • Recipe FAQs
    • More Simple Side Dish Recipes
    • ⭐️Did you Make This Recipe?
    • 📖 Recipe
    • 💬 Comments

    Why You'll Like This Recipe

    • Who doesn't love baby potatoes?
    • Serve hot or cold (and yummy leftovers)
    • Made in 1 pot.
    • It's an easy and delicious baby potato recipe that can be made ahead.

    Recipe Ingredients

    Ingredients for Baby dutch yellow potatoes on the counter.
    • Potatoes: Get a bag of the Melissas Baby Dutch Yellow Potatoes as they are a special, delicious breed of Dutch potatoes. Find them in the produce section of your grocery store in yellow netted bags. Just remember yellow potatoes, yellow bags.
    • Butter: Use unsalted butter or plant butter for a dairy-free recipe
    • Olive oil: Olive oil is nice to finish the potatoes (along with the butter). The flavor of butter and olive oil together is terrific.
    • Seasoning: Sea salt, black pepper, granulated garlic or garlic powder.
    • Fresh herbs: Start with fresh parsley and add what you'd like; chives, fresh thyme, oregano, fresh rosemary, mix and match.

    Please see the recipe card for measurements.

    Substitutions and Variations

    • If you can't find Melissas's Baby Dutch Yellow Potatoes at your local market, there are two options: either use very small gold potatoes or other bite sized potatoes. The "pee wee" size potatoes (like large marbles) work great too and often come in multi-colored bags of gold, red and purple.
    • Use a plant-based butter for dairy-free or vegan.
    • Mix up the herbs that you use.
    • Add a little red chili pepper flakes for a kick.

    For a delicious variation, gently smash them after cooking then bake them briefly in a hot oven (or under the broiler) sprinkled with parmesan cheese and serve with a little sour cream or Greek yogurt on the side. So good. Sprinkle the herbs over the top for color. Chives work well for this.

    If you love potatoes, here's another delicious recipe for baked Parmesan potato wedges made with larger yellow potatoes.

    Recipe Instructions

    Potato Prep

    • How do you clean Dutch potatoes? Scrub them with a soft vegetable brush. A produce wash like this does more than just water.
    • Do you have to peel Baby Dutch Yellow Potatoes? No, you eat them with the peel on. Those peels are good for you with fiber, potassium, and vitamin C, plus the skins are tender.

    Cooking Potatoes

    Cooking baby dutch potatoes in a gray pot.

    Step 1: Place potatoes in cold water (salted) and bring to a simmer over medium heat. Cook until they are tender when pierced with the tip of a paring knife. Cooking time is about 10 minutes. Why salted water for potatoes? Because it brings out the flavor of the potatoes.

    Baby gold potatoes in a colander after cooking.

    Step 2: Drain cooked baby Dutch potatoes in a colander or strainer.

    Cooked baby potatoes covered in fresh herbs in a pot.

    Step 3: Add the butter and a little olive oil, plus cooked baby potatoes back to the warm pot. Sprinkle with the salt, pepper, and garlic, and 2-3 tablespoons of chopped herbs. Stir to coat the potatoes.

    Dutch potatoes are ready to serve. Either hot or cold, they are simply delicious. Sprinkle with any additional salt, pepper, herbs and Parmesan cheese (optional).

    Herbed baby potatoes in a white bowl at the table for serving.

    Chef's Tip: Dry herbs chop much better than wet herbs. Wash your herbs and dry them rolled in paper towels and allow them to sit on the counter for awhile to dry (or use a salad spinner).

    How Else Can I Cook Dutch Potatoes?

    Baby Dutch potatoes are delicious oven roasted on a sheet pan or steamed on the stovetop in a steamer basket over a little boiling water. I've even cooked them until tender and finished them on the grill in a grill basket. Oh, and did I say they make terrific potato salads?

    Serving Suggestions

    Dutch Potatoes can be served hot, room temperature or even chilled. They are great with baked chicken breast, and any kind of meat like roast beef or grilled steak. Almost any main dish. Try them for brunch with softly scrambled eggs and some crisp bacon on the side with a sprinkle of green onions.

    Leftovers

    Leftover Dutch potatoes will keep 4-5 days in the refrigerator in an airtight container. You can also chop them up and use them for potato salad. See notes in recipe card.

    At the table, a white bowl of golden herbed baby Dutch potatoes wtih herbs and Parmesan.

    Recipe FAQs

    What kind of potatoes are Dutch potatoes?

    They are categorized as waxy potatoes as they remain dense and moist when cooked and hold their shape versus starchy like russets. For more on potato varieties here's a fun article.

    What is the difference between baby potatoes and regular potatoes?

    Baby 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). The Baby Dutch Yellow Potato is naturally resistant to greening and sprouting (less light sensitive) so they have good shelf life.

    Are Baby Dutch Yellow potatoes healthy?

    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.

    More Simple Side Dish Recipes

    For more side dish ideas, please check out the side dishes category.

    • cauliflower puree
      Creamy Cauliflower Puree with Fresh Herbs
    • A bowl of bright green beans almondine with toasted buttered almonds.
      Fresh Green Beans Almondine Recipe
    • A bowl of burnished roasted Brussels sprouts glazed with Balsamic.
      Roasted Balsamic Glaze Brussels Sprouts

    ⭐️Did you Make This Recipe?

    If you make this recipe, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

    📖 Recipe

    Baby dutch yellow potatoes wtih herbs and Parmesan cheese.

    Buttery Dutch Potatoes

    Sally Cameron
    Buy the Melissas Baby Dutch Yellow Potatoes, pee wee potatoes or other very small baby potatoes for this recipe. Dutch potatoes work beautifully as a side dish for many dinners, or cold the next day turned into potato salad, even with eggs for breakfast and brunch.
    5 from 4 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Water to boil 10 minutes mins
    Total Time 25 minutes mins
    Course Side Dish
    Cuisine American
    Servings 6 servings
    Calories 213 kcal

    Ingredients
      

    • 1 ½ pounds baby Dutch potatoes 1 bag
    • 1 tablespoon unsalted butter or plant butter
    • 1 tablespoon olive oil
    • 1 teaspoon sea salt divided use
    • ¼ teaspoon black pepper
    • ¼ teaspoon granulated garlic
    • 2-3 tablespoons fresh chopped herbs parsley, chives, thyme, oregano, chervil, rosemary, combination, dill.
    • 2 tablespoons grated Parmesan cheese optional garnish

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    Instructions
     

    Cook the Potatoes

    • Place potatoes in a large pot like a Dutch oven and cover with an inch of cold water. Add ¾ teaspoon salt to the water to season the potatoes and bring out their flavor. Bring the water almost a boil, turn down and simmer on medium-low until tender with pierced with a sharp knife tip, about 10 minutes.

    Drain the Potatoes

    • When the potatoes are cooked to tender, drain in a colander or strainer. Add the potatoes back to the hot cooking pot to finish.

    Finish the Potatoes

    • To finish potatoes, add the butter and oil to the pot over medium-low heat. When warm, add last ¼ teaspoon of salt, the pepper, and garlic, then add potatoes and turn them over with a large spoon to coat. Toss with the herbs and serve.

    Notes

    If you want potato salad the next day, refrigerate leftover potatoes in an airtight container. To make potato salad, halve cold potatoes, add a little finely diced celery,  mayonnaise, a little Dijon mustard, and a little finely chopped onion or shallot. Season to taste with salt, pepper and a lemon zest for a fresh twist if desired.
    Baby Dutch Yellow Potatoes can be cooked 3-4 days ahead of time, cooled and refrigerated until just before serving.  Finished with melted butter, oil, and herbs. Serve warm, room temperature or chilled. Reheat in a pot on the stovetop with a lid on or in the oven.

    Nutrition

    Calories: 213kcalCarbohydrates: 40gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 5mgSodium: 209mgPotassium: 965mgFiber: 5gSugar: 2gVitamin A: 176IUVitamin C: 46mgCalcium: 30mgIron: 2mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    « How to Make Simple Steamed Salmon
    Roast Pork Tenderloin with Dijon Mustard Sauce »
    2975 shares

    Comments

    1. Jen says

      May 05, 2025 at 3:54 pm

      5 stars
      YUM! Enough said. Great recipe.

      Reply
      • Sally Cameron says

        May 05, 2025 at 4:13 pm

        Thanks Jen! I love those little potatoes too!

        Reply
    2. Anna says

      August 30, 2017 at 7:23 am

      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!

      Reply
      • Sally Cameron says

        September 08, 2017 at 9:39 am

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

        Reply
    3. Rose Theobald says

      April 03, 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.

      Reply
      • Sally Cameron says

        April 04, 2015 at 8:55 pm

        Thanks Rose! Love to hear that!

        Reply
    4. Christine says

      March 01, 2014 at 7:43 pm

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

      Reply
    5. Carlos says

      June 09, 2011 at 9:32 pm

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

      Reply
    6. Jenna says

      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.

      Reply
    7. diane and todd says

      April 07, 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.

      Reply
    8. angela says

      April 07, 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!

      Reply
      • Sally says

        April 08, 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!

        Reply
    9. Carolyn Jung says

      April 04, 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. 😉

      Reply
    10. Janna M says

      April 04, 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.

      Reply
    11. rachel says

      April 04, 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!

      Reply

    Trackbacks

    1. Meatless Mushroom and Herb Pasta Sauce Recipe — A Food Centric Life says:
      01/22/2012 at 10:56 pm

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

      Reply
    5 from 4 votes (3 ratings without comment)

    Leave a Reply Cancel reply

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

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Chef Sally Cameron of aFoodcentricLife.com in her kitchen.

    Welcome! I'm Sally, a professionally trained chef, former personal chef and caterer, lover of fresh healthy food, and sharing it with others.

    More about me →

    Memorial Day Recipes

    • Gluten-free brownies with melted chocolate in a square pan after baking.
      Fudgy Gluten-Free Chocolate Brownies

    • Grilled chicken kabobs glazed with hoisin sauce on a baking sheet.
      Grilled Hoisin Chicken Skewers

    • Watermelon salad ready to serve with cucumber, feta, basil, shallots.
      Easy Watermelon Basil Salad with Feta Cheese

    • White shallow bowl stilled with green cabbage coleslaw, carrots, and parsley with a light dressing.
      Simple Easy Coleslaw Recipe

    • Oven baby back ribs glazed with rich brown hoisin sauce.
      Baby Back Ribs in the Oven

    • lemon ice cream
      Homemade Lemon Custard Ice Cream

    More Recipe Ideas

    • Smoked salsa in a tall jar and a small serving glass cup with corn chips
      Easy Smoked Salsa (pellet grill recipe)

    • Gluten-free pasta salad with tomatoes, cucumber, pine nuts, herbs, and more.
      Lemony Mediterranean Pasta Salad Recipe

    • greek salad
      Tossed Greek Green Salad

    • A single layer sweet cherry cake with golden top on white plate.
      Easy One-Pan Fresh Cherry Cake

    Footer

    as seen on

    Logos of Featured Publications

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility policy

    Newsletter

    • Sign Up! for emails and recipes.

    Menu

    • Home
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 aFoodcentricLife.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.