Buttery Baby Dutch Yellow Potatoes Recipes

ROASTED BABY DUTCH POTATOES

Steps:

• Preheat oven to 425°
• Line a rimmed baking sheet with parchment paper or aluminum foil
• Rinse potatoes and pat dry. Slice potatoes in half
• Place potatoes in mixing bowl, and add olive oil, sea salt, pepper, garlic powder, onion powder and dried parsley. Mix until well coated
• Place potatoes in single layer, spaced evenly on baking sheet
• Bake for 30 minutes or until golden brown and fork tender
• Remove from oven, sprinkle with Parmesan cheese and fresh parsley if desired

BUTTERY BABY DUTCH YELLOW POTATOES

Steps:

• 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.

ROASTED BABY POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
• Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.

BOILED POTATOES WITH BUTTER

Steps:

• Put the potatoes, garlic, bay leaf, and peppercorns in a large saucepan, add cold water to cover by about an inch and season generously with salt,. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size.
• Drain and discard the garlic, bay leaves, and peppercorns. Halve the potatoes, if large, toss with the butter and season with salt, and pepper, to taste. Keep warm.
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LEMON GARLIC BABY DUTCH YELLOW POTATOES RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°. Place potatoes in an 8" X 8" baking dish. In a small bowl, combine melted butter, garlic, salt and lemon juice. Pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes. Bake, covered, for 30 minutes. Uncover and bake and additional 10 minutes or until golden brown

LEMON GARLIC BABY DUTCH YELLOW POTATOES

Steps:

• Preheat oven to 350°.
• Place potatoes in an 8" X 8" baking dish.
• In a small bowl, combine melted butter, garlic, salt and lemon juice. Pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
• Bake, covered, for 30 minutes. Uncover and bake and additional 10 minutes or until golden brown.