Quick & Easy Buttery Herbed Baby Dutch Yellow Potatoes: A Versatile Side Dish Recipe

Discover the ultimate simple yet sophisticated side dish that will delight your entire family: perfectly cooked baby Dutch yellow potatoes. Ready in just 25 minutes, these golden, bite-sized treasures are a staple for any meal. Enjoyed with their delicate skins on, they offer a wonderful contrast of a satisfyingly tender interior and a slightly firm, flavorful exterior, creating a creamy texture that truly melts in your mouth. More than just a side, these little gems are a tasty, versatile, and nutritious addition to both simple weeknight dinners and grand holiday celebrations, easily elevating any plate.

Baby Dutch Yellow Potatoes are a beloved choice for their ease of preparation and incredible flavor. Whether you’re planning a quick breakfast or brunch, or need a reliable dish for an elaborate holiday feast, these potatoes consistently deliver. Their buttery taste and velvety texture make them a go-to for home cooks seeking both convenience and deliciousness.

Often referred to as Dutch cream potatoes, these beautiful little spuds live up to their name with their inherently creamy nature. As yellow potatoes, they boast a naturally smooth, slightly waxy consistency and moist flesh. This distinct profile contributes to their rich, buttery flavor, making them stand out from other potato varieties. Their tender skins are not only edible but also contribute fiber, potassium, and vitamin C, adding a nutritional boost to your meal.

Why You’ll Love This Recipe

• Irresistibly Delicious Baby Potatoes: Who can resist the charm and taste of perfectly cooked baby potatoes? These tiny tubers are naturally sweet and absorb flavors beautifully, making them a crowd-pleaser every time. Their small size means more surface area for that delightful buttery herb coating, ensuring every bite is packed with flavor.
• Serve Hot or Cold with Delicious Leftovers: This recipe offers incredible flexibility. You can serve these buttery herbed potatoes warm straight from the pot, at room temperature for a buffet, or even chilled. What’s more, leftovers are fantastic! They can be enjoyed as is, or easily transformed into a delicious potato salad for the next day, minimizing food waste and maximizing flavor.
• Minimal Cleanup with One-Pot Cooking: Streamline your cooking process with this efficient one-pot method. The potatoes are boiled, drained, and then tossed with butter, oil, and herbs all in the same pot. This not only saves you time on washing up but also allows the flavors to meld beautifully without transferring dishes.
• Easy & Delicious Make-Ahead Option: This recipe is a dream for meal prep or entertaining. The baby Dutch yellow potatoes can be cooked up to 3-4 days in advance, then cooled and stored in the refrigerator. When you’re ready to serve, simply reheat them and toss with the fresh butter, oil, and herbs. This makes them an ideal choice for busy weeknights or when hosting a special gathering, allowing you to focus on other parts of your meal.

Recipe Ingredients

Crafting the perfect side dish starts with high-quality ingredients. Here’s what you’ll need to make these savory baby Dutch yellow potatoes truly shine:

• Potatoes: For the best results, look for Melissa’s Baby Dutch Yellow Potatoes. These are a specific and particularly delicious breed known for their buttery flavor and creamy texture. You’ll typically find them in the produce section of your local grocery store, often packaged in yellow netted bags. The rule of thumb: “yellow potatoes, yellow bags.” If Melissa’s brand isn’t available, simply opt for very small gold potatoes or other bite-sized varieties, ensuring they are firm and free from sprouts or green spots.
• Butter: We recommend using unsalted butter to control the overall sodium content of your dish. If you’re looking for a dairy-free or vegan option, a good quality plant-based butter works wonderfully and still imparts that rich, satisfying flavor. Butter is key to achieving that luxurious mouthfeel and golden finish.
• Olive Oil: A touch of olive oil is used to finish the potatoes alongside the butter. The combination of butter and olive oil creates a fantastic depth of flavor and a lovely sheen on the potatoes. While this pairing is exceptional, you can certainly use all butter if you prefer, adjusting the amount to your taste. Extra virgin olive oil will add a fruity, peppery note.
• Seasoning: A simple yet effective blend of seasonings is all you need. You’ll want sea salt for its clean taste, freshly ground black pepper for a subtle kick, and granulated garlic (or garlic powder) for a warm, aromatic base. These seasonings enhance the potato’s natural flavor without overpowering it. Remember, salting the cooking water is also crucial for seasoning the potatoes from the inside out.
• Fresh Herbs: Fresh herbs are what truly elevate this dish. Start with a generous amount of fresh parsley, which offers a bright, clean flavor. From there, feel free to add other fresh herbs you enjoy: chives for a mild oniony note, fresh thyme for an earthy aroma, oregano for a Mediterranean touch, or fresh rosemary for a more robust, piney flavor. Don’t be afraid to mix and match your favorites to create a custom herb blend. The vibrancy and aroma of fresh herbs are unparalleled compared to dried ones in this recipe.

Please refer to the recipe card below for exact measurements and quantities.

Substitutions and Variations

This recipe is incredibly adaptable, allowing you to tailor it to your preferences or what you have on hand. Don’t be afraid to experiment!

• Potato Alternatives: If Melissa’s Baby Dutch Yellow Potatoes aren’t available in your local market, don’t fret. You have excellent alternatives! Opt for very small gold potatoes, often labeled as “Yukon Gold Babies,” or other bite-sized potatoes. “Pee wee” size potatoes, which are about the size of large marbles, also work perfectly and are sometimes found in colorful bags containing a mix of gold, red, and purple varieties. Just ensure they are small enough to cook quickly and evenly.
• Dairy-Free/Vegan Option: Easily make this recipe suitable for those with dietary restrictions by using a plant-based butter instead of traditional unsalted butter. Many excellent vegan butter alternatives are available that deliver a similar rich, creamy texture and flavor.
• Herb Blends: The beauty of this recipe lies in its versatility with herbs. While fresh parsley is a wonderful starting point, feel free to experiment with different combinations. Try a blend of fresh chives and dill for a brighter, more spring-like flavor, or incorporate fresh oregano and basil for an Italian-inspired twist. Rosemary and thyme offer a classic, earthy profile that pairs exceptionally well with potatoes.
• Add a Spicy Kick: For those who enjoy a bit of heat, sprinkle in a small amount of red chili pepper flakes when tossing the potatoes with butter and oil. Start with a pinch and add more to achieve your desired level of spice.

For a delicious and impressive variation, consider making “smashed” potatoes. After cooking the baby Dutch yellow potatoes until tender, gently smash each potato with the back of a fork or a potato masher, just enough to flatten them slightly and expose more surface area. Transfer them to a baking sheet, drizzle with a little extra olive oil, and sprinkle generously with freshly grated Parmesan cheese. Bake them briefly in a hot oven (around 400°F / 200°C) or under the broiler until golden brown and crispy, about 10-15 minutes. Serve these crispy smashed potatoes with a dollop of sour cream or Greek yogurt on the side for a tangy counterpoint. A final sprinkle of fresh herbs, like finely chopped chives, over the top adds both color and a burst of fresh flavor. These are incredibly addictive!

If you’re a true potato lover, you might also enjoy this other fantastic recipe for baked Parmesan potato wedges, which uses larger yellow potatoes for a different textural experience.

Recipe Instructions

Preparing these buttery herbed baby Dutch yellow potatoes is straightforward and yields incredibly flavorful results. Follow these simple steps for a perfect side dish every time.

Potato Prep

• How do you clean Dutch potatoes? Since you’ll be enjoying these potatoes with their skins on, thorough cleaning is essential. Place the potatoes in a colander under cool running water and scrub them gently but firmly with a soft vegetable brush to remove any dirt or debris. For an extra clean, consider using a produce wash like this one, which can be more effective than water alone at removing residues.
• Do you have to peel Baby Dutch Yellow Potatoes? Absolutely not! One of the best qualities of these small potatoes is their tender, thin skin. Not only is the peel perfectly edible, but it also provides a delightful textural contrast and is packed with beneficial nutrients like fiber, potassium, and vitamin C. Eating them with the skin on saves time and adds to their overall health benefits.

Cooking Potatoes

Step 1: Boil until tender. Place the cleaned baby Dutch potatoes in a large pot or Dutch oven. Cover them with cold water by about an inch. Crucially, add a generous amount of sea salt to the water (about ¾ teaspoon per 1 ½ pounds of potatoes). This step is vital because it seasons the potatoes from the inside out, enhancing their natural flavor. Bring the water to a simmer over medium heat, then reduce the heat to medium-low and continue to cook until the potatoes are tender when pierced with the tip of a paring knife. The cooking time is approximately 10-15 minutes, depending on the size of your potatoes. Avoid overcooking, as they can become mushy.

Step 2: Drain thoroughly. Once the potatoes are perfectly tender, carefully drain them in a colander or strainer. Allow them to sit for a minute or two to ensure all excess water has evaporated. This step is important for achieving that lovely crisp-tender texture when you finish them.

Step 3: Finish with butter, oil, and herbs. Return the drained, hot baby Dutch potatoes to the same warm pot. Add the butter and a little olive oil. Sprinkle with the remaining ¼ teaspoon of salt, black pepper, and granulated garlic. Finally, add 2-3 tablespoons of your fresh chopped herbs. Stir gently but thoroughly to coat all the potatoes evenly with the buttery, garlicky, herby goodness. The residual heat from the pot and potatoes will melt the butter and warm the herbs, releasing their aromas.

Your buttery herbed Dutch potatoes are now ready to serve! They are simply delicious whether enjoyed hot, warm, or even cold. Before serving, taste and adjust the seasoning if needed, adding any additional salt, pepper, or herbs. For an extra layer of flavor and richness, a sprinkle of grated Parmesan cheese (optional) over the top is highly recommended.

Chef’s Tip: For the best results, ensure your fresh herbs are completely dry before chopping. Wet herbs tend to clump together and are difficult to chop finely. After washing, roll them in paper towels and allow them to sit on the counter for a while to air dry, or use a salad spinner for quicker drying. This will make your chopping much easier and result in beautifully separated herb flecks throughout your potatoes.

How Else Can I Cook Dutch Potatoes?

While boiling and finishing in a pot is quick and easy, baby Dutch potatoes are incredibly versatile and lend themselves beautifully to other cooking methods:

• Oven Roasted: Toss them with olive oil, salt, pepper, and your favorite herbs (rosemary and thyme are excellent here) on a sheet pan and roast at 400°F (200°C) until golden brown and tender, about 20-30 minutes, flipping halfway. This method yields a wonderfully crispy exterior.
• Steamed: For a lighter approach, steam them in a steamer basket over a little boiling water until tender. You can then toss them with butter, oil, and herbs as described in the recipe.
• Grilled: Cook them until tender (either by boiling or steaming), then finish them on the grill in a grill basket, perhaps with some chopped onions or peppers, for a smoky flavor.
• Potato Salads: Oh, and did I mention they make terrific potato salads? Their waxy texture helps them hold their shape beautifully when mixed with dressings, making them ideal for creamy or vinaigrette-based potato salads. Their natural buttery flavor means they require less intervention to taste great.

Serving Suggestions

The beauty of these buttery herbed Dutch potatoes lies in their incredible adaptability to almost any meal. Their rich flavor and tender texture make them a welcome addition to diverse cuisines and occasions.

• Versatile Temperature: Dutch Potatoes can be served hot, at room temperature, or even chilled, making them perfect for buffets, picnics, or formal dinners.
• Classic Pairings: They are excellent with virtually any main course. Try them alongside baked chicken breast, providing a comforting and satisfying complement. They also pair beautifully with any kind of meat, such as a luxurious slow-roasted beef tenderloin or a smoky grilled steak.
• Breakfast and Brunch: Elevate your morning meal by serving them for brunch. They are particularly fantastic with softly scrambled eggs and some crisp bacon or sausage on the side. A sprinkle of fresh green onions or chives can add a final touch of freshness to your brunch plate.
• Holiday Feasts: During the holidays, these potatoes make an easy yet elegant alternative to mashed potatoes or heavier starches. Their simple preparation means less stress, and their delicious flavor is always a hit.
• Vegetarian Meals: For a hearty vegetarian meal, serve them alongside roasted vegetables, a lentil loaf, or a substantial green salad. Their creamy texture and herb-infused flavor stand well on their own.

Leftovers

One of the many great things about baby Dutch potatoes is how well they keep, and how versatile their leftovers are. Cooked Dutch potatoes will stay fresh and delicious for 4-5 days when stored in an airtight container in the refrigerator. This makes them an excellent option for meal prepping or simply ensuring you have a quick and easy side dish ready throughout the week.

For an inspired way to use leftovers, chop them up and transform them into a vibrant potato salad. Simply halve or quarter the cold potatoes, add some finely diced celery for crunch, a spoonful of creamy mayonnaise, a touch of Dijon mustard for tang, and a little finely chopped red onion or shallot for a subtle bite. Season generously with salt and freshly ground black pepper to taste. For an extra fresh twist, a sprinkle of lemon zest can brighten the flavors beautifully. This makes for a delightful and refreshing lunch or a perfect side for a summer barbecue. See more detailed notes on making potato salad in the recipe card.

Recipe FAQs

More Simple Side Dish Recipes

If you loved these versatile baby Dutch yellow potatoes and are looking for more delicious and easy-to-prepare accompaniments for your meals, be sure to explore our extensive side dishes category. You’ll find a variety of recipes designed to complement any main course and suit all tastes.

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