Looking for a simple, flavorful side dish the whole family will enjoy? These baby Dutch yellow potatoes take about 25 minutes to make and are delicious served warm or chilled. Kept unpeeled, their thin skins add a bit of crunch while the flesh stays creamy and buttery. They make a versatile accompaniment for weeknight dinners, holiday meals, or a weekend brunch.
Often called Dutch cream potatoes, baby Dutch yellows are slightly waxy and moist with a naturally buttery flavor. Because of their texture, they hold together well when cooked and work beautifully in simple preparations or dressed up with cheese and herbs.
Why You’ll Love Them
- Small, tender baby potatoes everyone enjoys
- Serve hot, at room temperature, or chilled for tasty leftovers
- One-pot cooking for easy cleanup
- Can be made ahead for holiday menus or entertaining
They pair especially well with brunch dishes like a ham and cheese frittata or alongside roasted meats and grilled steaks.
Ingredients You’ll Need
- Baby Dutch yellow potatoes: Use a bag of small yellow potatoes or similar bite-sized varieties (pee wee, baby golds).
- Butter: Unsalted butter is recommended; use clarified butter or a plant-based butter for dairy-free versions.
- Olive oil: A splash of olive oil with butter adds depth, though you can use all butter if you prefer.
- Seasoning: Sea salt, black pepper, and granulated garlic or garlic powder.
- Fresh herbs: Parsley, chives, thyme, oregano, or a mix—use 2–3 tablespoons chopped.
See the recipe card below for exact measurements.
Substitutions and Variations
- If baby Dutch yellows aren’t available, use other small potatoes such as pee wee or small Yukon golds; multi-colored baby potatoes also work.
- Switch to plant-based butter for a vegan option.
- Vary the herbs: chives, dill, thyme, or rosemary each give a different character.
- Add red pepper flakes for a touch of heat.
Variation: After boiling, gently smash the potatoes and bake or broil briefly with grated Parmesan for crispy edges, then serve with sour cream or Greek yogurt and chopped chives.
How to Make Baby Dutch Yellow Potatoes
Potato Prep
- Scrub the potatoes with a soft brush under running water to remove any dirt.
- No need to peel—eat them with the skins on for extra fiber and nutrients; the skins are tender on baby potatoes.
Cooking Baby Potatoes
Step 1: Place the potatoes in a pot and cover with about an inch of cold, salted water. Bring to a gentle simmer over medium heat and cook until a paring knife pierces the potatoes easily—about 10–20 minutes depending on size. Salting the water seasons the potatoes as they cook.
Step 2: Drain the potatoes in a colander and return them to the warm pot.
Step 3: Add the butter and olive oil to the pot over low heat. Season with the remaining salt, pepper, and garlic, then toss the potatoes to coat. Stir in 2–3 tablespoons chopped herbs and serve. Optionally sprinkle with Parmesan before serving.
Chef’s Tip: Dry herbs chop better than wet herbs. After washing, dry them thoroughly with paper towels or a salad spinner before chopping.
Other Cooking Methods
Baby Dutch potatoes are also great roasted on a sheet pan, steamed in a basket, finished on the grill in a grill basket, or used cold in potato salads.
Serving Suggestions
Serve these potatoes hot or chilled with roasted or grilled proteins—roast chicken, beef, or steak—or alongside brunch favorites like softly scrambled eggs and crisp bacon. They complement almost any main dish.
Leftovers & Storage
Store leftovers in an airtight container in the refrigerator for 4–5 days. Chop and use in potato salad, or reheat gently on the stovetop with a lid or in the oven.
Recipe FAQs
Dutch potatoes are a waxy yellow variety that remains moist and holds its shape after cooking, unlike starchy russets.
Baby potatoes are harvested young and are smaller, with thinner skins and less starch than larger varieties. They cook quickly and are tender-skinned, making them ideal to cook and serve whole.
Yes. A typical serving provides carbohydrates, fiber, vitamin C, vitamin B6, potassium, and other minerals. As with any food, serve in balanced portions as part of a varied diet.
More Simple Side Dish Recipes
For additional side dish ideas, explore other simple vegetable recipes and roasted sides to complement your meals.
-
Creamy Cauliflower Puree with Fresh Herbs
-
Fresh Green Beans Almondine
-
Brussels Sprouts with Balsamic
-
Roasted Broccoli with Parmesan and Lemon
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📖 Recipe
Baby Dutch Yellow Potatoes
Use baby Dutch yellow potatoes, pee wee potatoes, or other very small potatoes for this easy side. They work hot or cold and are excellent as a simple side dish or chilled in potato salad.
Ingredients
- 1½ pounds baby Dutch potatoes (1 bag)
- 1 tablespoon unsalted butter or plant butter
- 1 tablespoon olive oil
- 1 teaspoon sea salt, divided
- ¼ teaspoon black pepper
- ¼ teaspoon granulated garlic
- 2–3 tablespoons fresh chopped herbs (parsley, chives, thyme, oregano, dill, etc.)
- 2 tablespoons grated Parmesan (optional garnish)
Instructions
Cook the Potatoes
- Place potatoes in a large pot and cover with about an inch of cold water. Add ¾ teaspoon salt to the water. Bring to a gentle boil, reduce heat, and simmer until tender when pierced with a sharp knife tip, about 20 minutes depending on size.
Drain the Potatoes
- Drain the cooked potatoes in a colander. Return them to the hot pot to finish.
Finish the Potatoes
- Add the butter and olive oil to the pot over medium-low heat. When warmed, add the remaining ¼ teaspoon salt, pepper, and garlic. Add the potatoes and stir to coat. Toss with chopped herbs and serve, optionally sprinkled with Parmesan.
Notes
If you plan to make potato salad the next day, refrigerate cooled leftovers in an airtight container. To make a simple potato salad, halve or chop the potatoes, add a little finely diced celery, mayonnaise, a touch of Dijon mustard, and finely chopped onion or shallot. Season with salt, pepper, and lemon zest for brightness.
Cooked potatoes can be prepared 3–4 days ahead, refrigerated, and finished with butter, oil, and herbs just before serving. Reheat gently on the stovetop with a lid or in the oven.
Nutrition (per serving)
- Calories: 213 kcal
- Carbohydrates: 40 g
- Protein: 5 g
- Fat: 4 g
- Fiber: 5 g
- Potassium: 965 mg
- Vitamin C: 46 mg