Dutch yellow potatoes are small, thin-skinned, golden potatoes with creamy, buttery flesh. They are sold in bags as baby Dutch yellow potatoes, and they are made for roasting. Halved, tossed with olive oil, salt and pepper and roasted cut side down in a hot oven, they turn deep golden and crisp on the flat side and stay soft and creamy in the middle. They take 10 minutes to get into the oven and go with nearly any dinner.
How to make roasted Dutch yellow potatoes: Heat the oven to 400°F. Wash and dry the potatoes and cut them in half. Toss with olive oil, salt and pepper, plus rosemary or thyme if you like. Arrange cut side down on a sheet pan, set it on the bottom oven rack and roast for 15 to 20 minutes, until golden and tender.
Why You’ll Love It
- No peeling. The skins are thin and tender.
- Crisp and creamy. A golden cut side and a soft center.
- Fast. About 30 minutes from the bag to the table.
- Two main ingredients. Potatoes and olive oil, plus seasoning.
- A side for everything. Chicken, steak, pork, fish or eggs.
Ingredient Notes
Baby Dutch yellow potatoes. One pound. They may also be labeled baby gold potatoes. Choose ones that are close in size so they cook evenly.
Olive oil. One tablespoon, enough to coat a pound of potatoes lightly.
Salt and black pepper. To taste.
Rosemary or thyme. Optional. A little fresh or dried herb is a classic match for roasted potatoes.
Ingredients
- 1 pound baby Dutch yellow potatoes, washed, dried and halved
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- Rosemary or thyme, optional
How to Make Roasted Dutch Yellow Potatoes
1. Heat the oven. Preheat the oven to 400°F.
2. Prepare the potatoes. Wash and dry the potatoes, then halve them. Toss with the olive oil, salt and pepper, adding rosemary or thyme if you are using it.
3. Arrange on the pan. Place the potatoes cut side down on a sheet pan. Put the pan on the bottom oven rack.
4. Roast and serve. Roast for about 15 to 20 minutes, until golden and tender. The cooking time may vary with the size of the potatoes and the oven. Serve immediately.
Do Baby Dutch Yellow Potatoes Need Peeling, and How Do You Get Them Brown?
No peeling. The skin on a baby Dutch yellow potato is thin, tender and good to eat, and it helps the potato hold together in the oven. All the potatoes need is a wash.
Getting them brown is about four small things, and each one is easy to miss.
| Step | What to do | Why |
|---|---|---|
| Dry | Pat the washed potatoes dry with a towel | Wet potatoes steam and do not brown as well |
| Halve | Cut each potato in half | A flat side gives the pan something to brown |
| Cut side down | Set every half flat on the sheet pan | The cut face sits right against the hot metal |
| Bottom rack | Roast on the lowest oven rack | The pan gets the most direct heat there |
| Space | Keep the potatoes in a single layer with room between them | Crowded potatoes steam |
Do not turn the potatoes while they roast. The cut side stays on the pan the whole time, and that is where the deep golden crust forms. When they are done, a fork slides in easily and the flat sides lift off the pan browned and crisp.
Tips for Success
How do I know they are done?
The cut sides are golden and a fork goes into the thickest potato with no resistance. Larger potatoes need the full 20 minutes or a little more.
What if my potatoes are different sizes?
Cut the bigger ones into quarters so all the pieces are about the same size.
Should I line the pan?
A bare metal sheet pan browns best. If you line it for easy cleanup, use foil, not parchment, at the bottom of a hot oven.
Should I bake potatoes at 350°F or 400°F?
For small halved potatoes like these, 400°F. The higher heat browns the outside in the time it takes the inside to turn tender.
When do the herbs go on?
Toss them with the potatoes and oil before roasting. If you are using tender fresh herbs, you can also scatter a little on at the end.
How Long Does It Take?
About 30 minutes: 10 minutes of prep and up to 20 minutes in the oven.
Are Dutch Yellow Potatoes the Same as Yukon Gold?
They are close relatives in the kitchen. Both are yellow-fleshed, thin-skinned and creamy. Baby Dutch yellow potatoes are small, about bite-size. Yukon Gold potatoes are larger. If you cannot find the baby ones, cut Yukon Golds or any small gold potatoes into bite-size pieces and roast them the same way.
Storage & Reheating
Refrigerate leftovers within 2 hours in a covered container and use them within 3 to 4 days. Reheat in the oven or an air fryer so the outsides crisp up again, until they reach 165°F. Leftover roasted potatoes are also very good chopped and fried with eggs.
What to Serve With It
These potatoes go with roast chicken, steak, pork chops or fish. For a full meat and potatoes dinner in one dish, try chicken and potatoes with Dijon cream sauce or pork chop supreme with potatoes. For other potato sides, there are garlic herb roasted potatoes, carrots and zucchini, slow cooker glazed herb baby potatoes, 3-ingredient slow cooker potatoes and Southern stewed potatoes.
Frequently Asked Questions
Do baby Dutch yellow potatoes need peeling?
No. The peels are thin, tender and edible. Just wash and dry them.
How should small potatoes be prepared to brown when roasted?
Dry them well, cut them in half and roast them cut side down in a single layer.
Are Dutch yellow potatoes the same as Yukon Gold?
They are similar yellow, creamy potatoes. Baby Dutch yellows are smaller. Cut-up Yukon Golds can be used in their place.
Should I bake potatoes at 350°F or 400°F?
Roast these at 400°F.
Final Notes
I dry the potatoes in a clean kitchen towel and leave them wrapped in it while the oven heats, so they go onto the pan with no water on them. If you make them, leave a comment to tell me how they turned out or ask a question.
Oven Roasted Baby Dutch Yellow Potatoes
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Ingredients
- 1 pound baby Dutch yellow potatoes washed, dried and halved
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- rosemary or thyme optional
Instructions
- Preheat the oven to 400°F.
- Wash and dry the potatoes, then halve them. Toss with the olive oil, salt and pepper, adding rosemary or thyme if you are using it.
- Place the potatoes cut side down on a sheet pan. Put the pan on the bottom oven rack.
- Roast for about 15 to 20 minutes, until golden and tender. The cooking time may vary with the size of the potatoes and the oven. Serve immediately.
Notes
Nutrition
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