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.
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.
Herbed Baby Dutch Potatoes
- 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.