Looking for a delicious and easy side dish that the whole family will love? Savor the delightful taste of buttery Dutch 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 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.
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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
- 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
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.
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Step 2: Drain cooked baby Dutch potatoes in a colander or strainer.
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).
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.
Recipe FAQs
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.
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.
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.
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📖 Recipe
Buttery Dutch Potatoes
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
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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.
Anna says
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!
Christine says
We are making this recipe as we speak for a weekend lunch:)
Carlos says
Baby Dutch potatoes are actually from Colombia. We call them "papas criollas".
Jenna says
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.
angela says
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 says
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.
rachel says
Those look amazing! I just picked up some beautiful little potatoes at the farmers market. I'll have to give this a try! Thanks!