Baby Dutch Yellow Potatoes

5 from 4 votes

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.

Prep Time5

Cook Time10

Water to boil10

Total Time25

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 213kcal

Author: Sally Cameron

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

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 20 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