Look no further for tonight's dinner side dish: an easy recipe for buttery, garlicky Baby Dutch Potatoes Recipe, perfectly seasoned and roasted to a crispy, golden brown. No chopping, no peeling necessary!
Baby Dutch Potatoes are creamy and perfectly sized to roast up perfectly golden-brown all around. Just the way a roasted potato should be! Pillowy soft and buttery on the inside, they pair as beautifully with any holiday meal as they do with simple weeknight dinners.
Simple aromatics like garlic and parsley give this recipe a little extra oomph, but if you're short on time, feel free to leave out those ingredients.
Oil, salt, pepper, and a bundle of Baby Dutch Yellow Potatoes are all it takes to make them golden-brown and crispy on the outside. We use these same, simple ingredients for our easy and delicious Roasted Carrots.
HOW TO MAKE BABY DUTCH YELLOW POTATOES
Have your oven preheated to 425°F and a baking sheet lined with nonstick aluminum foil or parchment paper. This will help with turning them half-way through the roasting process and make easy removal once they have finished cooking!
Cut the smaller potatoes into halves and the larger ones into fourths. All of the pieces should all be roughly the same size. This promotes even cooking and browning.
In a medium-sized mixing bowl, combine the Baby Dutch Yellow Potatoes, oil, garlic, parsley (if using), salt, and pepper. Toss to combine and then transfer the mix to the baking sheet.
Place in the oven and roast for 20 minutes. Carefully pull out the baking sheet, toss the potatoes with a spatula and return back to the oven for another 10-15 minutes, or until they are fork-tender and golden brown.
Try our Mashed Sweet Potatoes next!
An easy recipe for buttery, garlicky Baby Dutch Potatoes, perfectly seasoned and roasted to a crispy, golden-brown. No chopping, no peeling necessary!
- 1 ½ lbs Baby Dutch potatoes rinsed and dried
- 6 cloves of garlic left whole
- 1 tbsp freshly minced Italian Flat-Leafed parsley (optional)
- 2 tsp Kosher salt + extra for sprinkling
- 1 tsp black pepper
- 2 tbsp canola oil
Preheat the oven to 425° and have ready a large rimmed baking sheet lined with nonstick* aluminum foil.
Cut the smaller potatoes into halves and the larger ones into fourths. The pieces should all be roughly the same size.
In a medium sized mixing bowl, combine the potatoes along with the garlic, parsley, salt and pepper. Drizzle with canola oil and toss until well combined. Transfer mix to the baking sheet and sprinkle with a pinch of Kosher salt.
Place in the oven and roast for 20 minutes. Carefully pull out the baking sheet, toss the potatoes with a spatula and return back to the oven for another 10-15 minutes, or until they are fork tender and golden brown. Serve hot from the oven and enjoy.
*Nonstick aluminum foil can make all the difference in the world when it comes time to toss your potatoes, an important step within the recipe.