Delightfully versatile and wonderfully creamy, baby Dutch yellow potatoes are the unsung heroes of quick weeknight dinners and cozy comfort meals. Whether you’re roasting, mashing, or tossing them into salads, these little gems promise big flavor with minimal fuss. Get ready to fall in love with these 18 delicious ideas that’ll make these potatoes a staple in your kitchen!
Creamy Garlic Baby Dutch Yellow Potatoes
Ready for a side dish that steals the show? These creamy garlic potatoes deliver big flavor with minimal effort. Perfectly tender and infused with aromatic garlic, they’re a crowd-pleaser every time.
Ingredients
– 2 pounds baby Dutch yellow potatoes
– 4 tablespoons unsalted butter
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons fresh parsley, chopped
Instructions
1. Rinse 2 pounds baby Dutch yellow potatoes under cold water and pat dry.
2. Place potatoes in a large pot and cover with cold water by 1 inch.
3. Bring water to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes until potatoes are fork-tender.
4. Drain potatoes thoroughly and let them steam dry for 2 minutes to prevent sogginess.
5. In a large skillet, melt 4 tablespoons unsalted butter over medium heat.
6. Add 4 cloves minced garlic and sauté for 1 minute until fragrant but not browned.
7. Pour in 1 cup heavy cream and bring to a gentle simmer.
8. Add cooked potatoes to the skillet and toss to coat evenly in the cream mixture.
9. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, stirring gently.
10. Cook for 3–5 minutes, stirring occasionally, until the sauce thickens slightly and clings to the potatoes.
11. Remove from heat and stir in 2 tablespoons chopped fresh parsley.
12. Serve immediately while hot.
Keep these potatoes creamy and luxurious with a velvety sauce that clings to each tender bite. The garlic infuses every morsel without overpowering, making them ideal alongside roasted meats or as a standalone comfort dish. For a twist, top with crispy bacon bits or a sprinkle of grated Parmesan right before serving.
Roasted Baby Dutch Yellow Potatoes with Herbs
Kick off your meal with these golden, herb-infused potatoes that deliver crispy exteriors and creamy centers. They’re versatile enough for weeknights yet elegant for entertaining. Simple prep leads to impressive results every time.
Ingredients
– 2 pounds baby Dutch yellow potatoes
– 3 tablespoons olive oil
– 1 tablespoon fresh rosemary, chopped
– 1 tablespoon fresh thyme, chopped
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
Instructions
1. Preheat oven to 425°F.
2. Wash and dry potatoes thoroughly.
3. Halve any larger potatoes to ensure even cooking.
4. In a large bowl, toss potatoes with olive oil.
5. Add rosemary, thyme, salt, and pepper to the bowl.
6. Toss until potatoes are evenly coated with herbs and oil.
7. Spread potatoes in a single layer on a baking sheet.
8. Roast for 25-30 minutes until golden brown and crispy.
9. Flip potatoes halfway through cooking for even browning.
10. Test doneness by piercing with a fork; they should be tender.
11. Remove from oven and let rest for 2 minutes before serving.
Zesty and aromatic, these potatoes boast a perfect crunch outside with a buttery-soft interior. Serve them alongside grilled meats or fold into a breakfast hash for a flavorful twist.
Smashed Baby Dutch Yellow Potatoes with Lemon
Grab those small potatoes and get ready for a crispy, tangy side dish. Smashing them creates maximum surface area for browning. Lemon zest brightens everything up at the end.
Ingredients
– 2 lbs baby Dutch yellow potatoes
– 3 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 lemon
– 2 tbsp fresh parsley, chopped
Instructions
1. Place potatoes in a large pot and cover with cold water by 1 inch.
2. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until fork-tender.
3. Drain potatoes thoroughly and let them steam dry for 5 minutes to remove excess moisture.
4. Preheat oven to 425°F and line a baking sheet with parchment paper.
5. Arrange potatoes on the baking sheet in a single layer, leaving space between each.
6. Use the bottom of a glass or measuring cup to gently smash each potato to about 1/2-inch thickness.
7. Drizzle olive oil evenly over all potatoes, ensuring each one is coated.
8. Season uniformly with kosher salt and black pepper.
9. Roast in preheated oven for 25-30 minutes until edges are golden brown and crispy.
10. While potatoes roast, zest the lemon using a microplane and chop fresh parsley.
11. Remove potatoes from oven and immediately sprinkle with lemon zest and chopped parsley.
12. Squeeze fresh lemon juice over the top just before serving.
Bright and zesty with a perfect contrast of crispy edges and fluffy centers. Serve alongside grilled chicken or fish for a complete meal, or top with a fried egg for a hearty breakfast twist.
Baby Dutch Yellow Potato and Cheddar Cheese Bake
Unbelievably simple yet deeply satisfying, this potato bake delivers creamy comfort with minimal effort. Using baby Dutch yellow potatoes ensures even cooking and a buttery texture that pairs perfectly with sharp cheddar. It’s the ultimate side dish for busy weeknights or cozy gatherings.
Ingredients
– 2 pounds baby Dutch yellow potatoes
– 2 cups shredded sharp cheddar cheese
– 1 cup heavy cream
– 4 tablespoons unsalted butter
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt
Instructions
1. Preheat oven to 375°F.
2. Wash and scrub 2 pounds baby Dutch yellow potatoes thoroughly.
3. Slice potatoes into 1/4-inch thick rounds for even baking.
4. Tip: Soak sliced potatoes in cold water for 10 minutes to remove excess starch, then pat dry completely.
5. Grease a 9×13 inch baking dish with 1 tablespoon unsalted butter.
6. Arrange half of the potato slices in a single layer in the prepared dish.
7. Sprinkle 1 cup shredded sharp cheddar cheese evenly over the potatoes.
8. Layer remaining potato slices on top of the cheese.
9. In a small saucepan, combine 1 cup heavy cream, 3 tablespoons unsalted butter, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.
10. Heat cream mixture over medium heat until butter melts and ingredients are fully incorporated, about 3 minutes.
11. Tip: Warm the cream mixture to prevent curdling and ensure smooth sauce consistency.
12. Pour warmed cream mixture evenly over the layered potatoes.
13. Cover baking dish tightly with aluminum foil.
14. Bake covered at 375°F for 40 minutes.
15. Remove foil and sprinkle remaining 1 cup shredded sharp cheddar cheese over the top.
16. Tip: For extra crispy edges, arrange potatoes slightly overlapping rather than flat.
17. Return to oven uncovered and bake until cheese is golden brown and bubbly, about 15-20 minutes.
18. Let rest for 10 minutes before serving to allow sauce to thicken.
So rich and creamy with a golden, crispy cheese crust that crackles with each bite. The potatoes remain firm yet tender, soaking up the savory cream sauce beautifully. Serve alongside grilled meats or top with crispy bacon bits for added crunch.
Herb-Infused Baby Dutch Yellow Potato Salad
A simple yet sophisticated side dish perfect for gatherings. Herb-infused baby Dutch yellow potatoes create a memorable salad with minimal effort.
Ingredients
– 2 lbs baby Dutch yellow potatoes
– 1/4 cup olive oil
– 2 tbsp white wine vinegar
– 1 tbsp Dijon mustard
– 1/2 cup finely chopped red onion
– 1/4 cup chopped fresh dill
– 1/4 cup chopped fresh parsley
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Rinse 2 lbs baby Dutch yellow potatoes under cold water to remove any dirt.
2. Place potatoes in a large pot and cover with cold water by 1 inch.
3. Bring water to a boil over high heat, then reduce to a simmer.
4. Cook potatoes for 12-15 minutes until easily pierced with a fork but still firm.
5. Drain potatoes in a colander and let cool for 5 minutes until handleable.
6. Cut potatoes into halves or quarters while still warm to absorb dressing better.
7. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp white wine vinegar, and 1 tbsp Dijon mustard until emulsified.
8. Add 1/2 cup finely chopped red onion, 1/4 cup chopped fresh dill, and 1/4 cup chopped fresh parsley to the dressing.
9. Stir in 1 tsp salt and 1/2 tsp black pepper until well combined.
10. Gently fold warm potatoes into the dressing mixture until evenly coated.
11. Let salad sit at room temperature for 20 minutes to allow flavors to meld.
12. Serve immediately or refrigerate for up to 2 days. Great texture with creamy interiors and crisp herb accents. Garlic-roasted chicken pairs perfectly, or try it alongside grilled salmon for a complete meal.
Crispy Baby Dutch Yellow Potatoes with Sea Salt
Perfectly crispy potatoes are easier than you think. These baby Dutch yellows roast up golden and delicious. They make an ideal side for any meal.
Ingredients
– 2 lbs baby Dutch yellow potatoes
– 3 tbsp olive oil
– 1 tsp sea salt
– 1/4 tsp black pepper
Instructions
1. Preheat oven to 425°F.
2. Wash 2 lbs baby Dutch yellow potatoes thoroughly.
3. Pat potatoes completely dry with paper towels.
4. Place potatoes on a baking sheet.
5. Drizzle 3 tbsp olive oil evenly over potatoes.
6. Toss potatoes to coat them fully in oil.
7. Spread potatoes in a single layer with space between each.
8. Roast potatoes at 425°F for 20 minutes.
9. Flip each potato with tongs after 20 minutes.
10. Continue roasting for another 15-20 minutes.
11. Check for golden brown color and crisp edges.
12. Remove baking sheet from oven.
13. Immediately sprinkle 1 tsp sea salt and 1/4 tsp black pepper over hot potatoes.
14. Toss gently to distribute seasoning evenly.
15. Transfer potatoes to a serving dish. Outstanding texture with a crisp exterior and fluffy interior. The sea salt enhances their natural sweetness beautifully. Try serving them alongside grilled meats or topped with fresh herbs for extra flavor.
Honey-Glazed Baby Dutch Yellow Potatoes
Very few sides deliver such perfect balance of sweet and savory in under 30 minutes. These potatoes caramelize beautifully while staying tender inside, making them ideal for weeknights or entertaining.
Ingredients
– 2 lbs baby Dutch yellow potatoes
– 3 tbsp olive oil
– 1/4 cup honey
– 2 tbsp Dijon mustard
– 3 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp fresh parsley, chopped
Instructions
1. Preheat oven to 400°F.
2. Wash and halve potatoes.
3. Pat potatoes completely dry with paper towels.
4. Toss potatoes with olive oil, salt, and pepper in a large bowl.
5. Spread potatoes in a single layer on a parchment-lined baking sheet.
6. Roast for 20 minutes at 400°F until edges begin to brown.
7. Whisk together honey, Dijon mustard, and minced garlic in a small bowl.
8. Remove potatoes from oven and drizzle honey mixture evenly over them.
9. Toss gently to coat all potatoes.
10. Return to oven and roast for 8-10 more minutes until glaze bubbles and thickens.
11. Transfer potatoes to a serving dish.
12. Sprinkle with fresh parsley immediately before serving.
The glossy honey-Dijon glaze creates a sticky-sweet crust that contrasts with the creamy interior. Serve them alongside grilled chicken or pile them high on a platter for family-style dining—they disappear fast.
Baby Dutch Yellow Potatoes in Savory Dijon Sauce
Tender baby Dutch yellow potatoes shine in a creamy Dijon sauce that’s both elegant and easy. This side dish comes together quickly with pantry staples. Perfect for weeknights or entertaining guests.
Ingredients
– 2 pounds baby Dutch yellow potatoes
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 cup heavy cream
– 2 tablespoons Dijon mustard
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat oven to 400°F.
2. Wash and scrub 2 pounds baby Dutch yellow potatoes thoroughly; pat dry with a towel.
3. Tip: Leave skins on for extra texture and nutrients.
4. Toss potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl.
5. Spread potatoes in a single layer on a baking sheet.
6. Roast for 25–30 minutes, flipping halfway through, until golden and fork-tender.
7. Tip: Arrange potatoes cut-side down for better browning.
8. Melt 2 tablespoons unsalted butter in a skillet over medium heat.
9. Add 2 cloves minced garlic; sauté for 1 minute until fragrant.
10. Pour in 1 cup heavy cream and 2 tablespoons Dijon mustard; whisk to combine.
11. Simmer sauce for 3–5 minutes, stirring occasionally, until slightly thickened.
12. Stir in 1/4 cup grated Parmesan cheese until melted and smooth.
13. Add roasted potatoes to the skillet; toss gently to coat in the sauce.
14. Cook for 2 more minutes to let flavors meld.
15. Tip: Garnish immediately to keep parsley vibrant.
16. Sprinkle with 2 tablespoons chopped fresh parsley before serving.
Rich and velvety, the sauce clings to each potato with a tangy kick from the mustard. Serve alongside grilled chicken or as a standout side at potlucks for a crowd-pleasing touch.
Oven-Roasted Baby Dutch Yellow Potatoes with Parmesan
Most home cooks overlook how simple roasted potatoes can be. These baby Dutch yellows transform with minimal effort. Just a few ingredients create crispy perfection.
Ingredients
– 2 pounds baby Dutch yellow potatoes
– 3 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1/2 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat oven to 425°F.
2. Wash and dry 2 pounds baby Dutch yellow potatoes thoroughly.
3. Cut potatoes into uniform 1-inch pieces for even cooking.
4. Toss potatoes with 3 tablespoons olive oil in a large bowl.
5. Sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
6. Spread potatoes in a single layer on a parchment-lined baking sheet.
7. Roast for 25 minutes at 425°F until bottoms are golden brown.
8. Flip potatoes using a spatula to ensure all sides crisp evenly.
9. Roast for another 20 minutes until deeply golden and tender when pierced with a fork.
10. Remove from oven and immediately sprinkle with 1/2 cup grated Parmesan cheese.
11. Let rest for 5 minutes to allow cheese to melt slightly from residual heat.
12. Garnish with 2 tablespoons chopped fresh parsley before serving.
Deliciously crispy exteriors give way to creamy, fluffy interiors in every bite. The Parmesan adds a salty, nutty depth that complements the potatoes’ natural sweetness. Serve alongside grilled meats or as a standout side at your next dinner party.
Baby Dutch Yellow Potato and Bacon Skillet
Mouthwatering and hearty, this skillet dish combines crispy bacon with tender potatoes. Perfect for breakfast or a simple dinner, it comes together quickly in one pan. The savory flavors meld beautifully with minimal effort.
Ingredients
– 1.5 lbs baby Dutch yellow potatoes
– 6 slices thick-cut bacon
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp chopped fresh parsley
Instructions
1. Cut the baby Dutch yellow potatoes into 1/2-inch cubes.
2. Cook 6 slices of thick-cut bacon in a large skillet over medium heat for 8–10 minutes until crispy.
3. Transfer the bacon to a paper towel-lined plate, leaving the bacon grease in the skillet.
4. Add 1 tbsp olive oil to the skillet with the bacon grease.
5. Add the cubed potatoes to the skillet, spreading them in a single layer.
6. Cook the potatoes for 15–20 minutes, stirring occasionally, until golden brown and tender.
7. Tip: Avoid overcrowding the skillet to ensure even browning.
8. Crumble the cooked bacon into small pieces.
9. Sprinkle 1/2 tsp salt and 1/4 tsp black pepper over the potatoes.
10. Add the crumbled bacon back to the skillet and stir to combine.
11. Tip: For extra crispiness, press the potatoes down lightly with a spatula during cooking.
12. Cook for an additional 2–3 minutes to heat through.
13. Remove the skillet from the heat and stir in 2 tbsp chopped fresh parsley.
14. Tip: Fresh parsley adds a bright finish; add it at the end to preserve its flavor.
The potatoes are crispy on the outside and creamy inside, with a smoky bacon richness. Serve it topped with a fried egg for a complete meal, or enjoy it as a flavorful side dish.
Mediterranean Baby Dutch Yellow Potato Bowl
Bold flavors and simple prep define this vibrant bowl. Roasted potatoes pair with fresh veggies for a satisfying meal. It’s perfect for busy weeknights or meal prep.
Ingredients
– 1.5 lbs baby Dutch yellow potatoes
– 3 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup cherry tomatoes, halved
– 1/2 cup cucumber, diced
– 1/4 cup red onion, thinly sliced
– 1/4 cup kalamata olives, pitted and halved
– 2 tbsp lemon juice
– 1 tbsp fresh dill, chopped
– 1/4 cup feta cheese, crumbled
Instructions
1. Preheat oven to 400°F.
2. Wash and halve 1.5 lbs baby Dutch yellow potatoes.
3. Toss potatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper in a bowl.
4. Spread potatoes in a single layer on a baking sheet.
5. Roast for 25-30 minutes until golden and crispy, flipping halfway through for even browning.
6. Let potatoes cool for 5 minutes to firm up texture.
7. In a large bowl, combine 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/4 cup sliced red onion, and 1/4 cup halved kalamata olives.
8. Whisk together remaining 1 tbsp olive oil and 2 tbsp lemon juice in a small bowl.
9. Pour dressing over vegetable mixture and toss gently to coat.
10. Add roasted potatoes to the bowl.
11. Sprinkle with 1 tbsp chopped fresh dill and 1/4 cup crumbled feta cheese.
12. Toss everything together until evenly combined.
Vibrant and hearty, this bowl offers a crisp texture from fresh veggies against tender potatoes. The tangy lemon and salty feta balance the earthy potatoes beautifully. Serve it chilled for a refreshing lunch or warm as a cozy dinner side.
Spicy Chili and Lime Baby Dutch Yellow Potatoes
Unbelievably simple yet packed with flavor, these potatoes deliver a perfect balance of heat and tang. They come together in under 30 minutes using basic pantry staples. Ideal for weeknight dinners or as a standout side dish.
Ingredients
– 1.5 lbs baby Dutch yellow potatoes
– 2 tbsp olive oil
– 1 tsp chili powder
– 0.5 tsp cayenne pepper
– 1 lime
– 0.25 cup chopped fresh cilantro
– 0.5 tsp salt
Instructions
1. Preheat oven to 425°F.
2. Wash and halve 1.5 lbs baby Dutch yellow potatoes.
3. Toss potatoes with 2 tbsp olive oil, 1 tsp chili powder, 0.5 tsp cayenne pepper, and 0.5 tsp salt in a large bowl.
4. Spread potatoes in a single layer on a baking sheet.
5. Roast for 20-25 minutes until crispy and golden brown.
6. Zest and juice 1 lime.
7. Transfer roasted potatoes to a serving bowl.
8. Toss potatoes with lime zest, lime juice, and 0.25 cup chopped fresh cilantro.
Wonderfully crispy on the outside and tender inside, these potatoes offer a zesty kick from the lime and a slow-building heat from the spices. Serve them alongside grilled chicken or fish for a complete meal, or enjoy them as a flavorful snack straight from the bowl.
Baby Dutch Yellow Potato Gratin with Gruyère
Rustic and rich, this potato gratin delivers creamy comfort with minimal fuss. Thinly sliced potatoes bake in a cheesy sauce until golden and bubbly. It’s a crowd-pleaser that pairs well with roasted meats or a simple salad.
Ingredients
– 2 pounds baby Dutch yellow potatoes
– 1 1/2 cups heavy cream
– 1 cup grated Gruyère cheese
– 2 cloves garlic
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons unsalted butter
Instructions
1. Preheat oven to 375°F.
2. Slice potatoes into 1/8-inch thick rounds using a mandoline for even cooking.
3. Mince garlic finely.
4. Grease a 9×13-inch baking dish with butter.
5. Layer half of the potato slices in the dish.
6. Sprinkle with half of the salt, pepper, and minced garlic.
7. Repeat with remaining potatoes, salt, pepper, and garlic.
8. Pour heavy cream evenly over the potatoes.
9. Top with grated Gruyère cheese.
10. Cover dish with foil and bake for 40 minutes.
11. Remove foil and bake for another 20 minutes until top is golden brown and potatoes are tender when pierced with a knife.
12. Let rest for 10 minutes before serving to allow the sauce to thicken.
Yielding a crisp, cheesy crust and tender interior, this gratin balances richness with earthy potato flavor. Serve it alongside a juicy roast or as a standalone dish garnished with fresh herbs for a touch of brightness.
Baby Dutch Yellow Potato and Green Bean Casserole
Never underestimate the power of simple ingredients combined with classic techniques. This casserole delivers comfort with minimal effort, making it perfect for weeknights or potlucks. Fresh vegetables and creamy sauce come together in one dish for maximum flavor.
Ingredients
– 2 pounds baby Dutch yellow potatoes, halved
– 1 pound green beans, trimmed
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 cup heavy cream
– 1/2 cup chicken broth
– 1/2 cup shredded Parmesan cheese
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat oven to 375°F.
2. Place halved potatoes and trimmed green beans in a 9×13 inch baking dish.
3. Drizzle olive oil over vegetables and toss to coat evenly.
4. Season with salt and black pepper, tossing again to distribute.
5. Roast vegetables in preheated oven for 25 minutes, stirring halfway through for even browning.
6. Remove baking dish from oven and pour heavy cream and chicken broth over roasted vegetables.
7. Sprinkle shredded Parmesan cheese evenly over the top.
8. Return to oven and bake for 15 additional minutes until cheese is golden and sauce is bubbling.
9. Remove from oven and let rest for 5 minutes to allow sauce to thicken slightly.
10. Stir in chopped fresh parsley just before serving.
Serve immediately while hot for the best texture and flavor. The potatoes become tender while the green beans retain a slight crunch, creating a pleasant contrast. For a creative twist, top with crispy fried onions or serve alongside grilled chicken for a complete meal.
Lemon and Thyme Baby Dutch Yellow Potatoes
Brighten up any meal with these zesty, herb-infused potatoes. Boasting crisp edges and tender centers, they’re a versatile side that pairs perfectly with grilled meats or roasted vegetables. Best of all, they come together in under 30 minutes with minimal effort.
Ingredients
– 1.5 lbs baby Dutch yellow potatoes
– 3 tbsp olive oil
– 2 tbsp fresh lemon juice
– 1 tbsp fresh thyme leaves
– 1 tsp kosher salt
– 0.5 tsp black pepper
Instructions
1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Wash and halve 1.5 lbs baby Dutch yellow potatoes, ensuring pieces are uniform for even cooking.
3. In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tbsp fresh thyme leaves, 1 tsp kosher salt, and 0.5 tsp black pepper.
4. Toss potatoes in the mixture until thoroughly coated.
5. Spread potatoes in a single layer on the prepared baking sheet, cut sides down for maximum crispness.
6. Roast for 20-25 minutes, flipping halfway through, until golden brown and fork-tender.
7. Remove from oven and let rest for 2 minutes before serving to allow flavors to meld.
Effortlessly elegant, these potatoes offer a delightful crunch outside with a buttery-soft interior. The bright lemon and earthy thyme create a refreshing balance that complements both casual weeknights and special occasions. Try sprinkling with extra fresh thyme before serving for an aromatic finish.
Grilled Baby Dutch Yellow Potatoes with Pesto
Savor these grilled potatoes, a perfect summer side that’s both easy and impressive. Their creamy interior and crispy skin pair wonderfully with vibrant pesto. This dish comes together quickly for any barbecue or weeknight dinner.
Ingredients
– 1.5 pounds baby Dutch yellow potatoes
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 0.5 teaspoon black pepper
– 0.25 cup basil pesto
Instructions
1. Preheat your grill to 400°F, setting up for direct heat cooking.
2. Wash and dry the potatoes thoroughly to ensure even grilling and prevent steaming.
3. Toss the potatoes with olive oil, salt, and pepper in a large bowl until evenly coated.
4. Place the potatoes directly on the grill grates, spacing them apart to allow proper air circulation.
5. Grill for 20-25 minutes, turning every 5 minutes with tongs to achieve uniform browning on all sides.
6. Check for doneness by piercing a potato with a fork; it should slide in easily without resistance.
7. Transfer the grilled potatoes to a clean bowl using a heatproof spatula or tongs.
8. Add the pesto to the hot potatoes and toss gently to coat evenly while they’re still warm.
9. Serve immediately for the best texture and flavor.
Fresh off the grill, these potatoes offer a delightful contrast of crispy exteriors and tender, fluffy insides. The herbaceous pesto adds a bright, garlicky note that complements the smoky char. For a creative twist, top with crumbled feta or serve alongside grilled chicken for a complete meal.
Conclusion
Excitingly, these 18 recipes showcase the versatility of baby Dutch yellow potatoes! We hope you’re inspired to try a few—they’re perfect for any meal. Share your favorites in the comments, and don’t forget to pin this article on Pinterest to save these delicious ideas for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
