Roasted baby Dutch yellow potatoes achieve the perfect texture via a genius hack that’s easier and saves time compared to pre-boiling. Top with an amazingly easy Greek yogurt sauce for an extra bit of protein and a refreshing zing.
Roasting potatoes can be tricky business to achieve the coveted soft and tender interior, slightly crispy and caramelized exterior. Most recipes call for pre-boiling the potatoes before roasting, but who’s got time for that?
My nifty little hack par-cooks the potato in 4-5 minutes in the microwave! It’s the same method I use for my beef and potato tacos, and it works perfectly in this recipe.
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Why you’ll love these roasted baby potatoes
- Delicious and nutritious – we don’t have to sacrifice flavor for healthy foods, and trust me, these taste just good if not better than French fries! Potatoes are filled with vitamins and minerals including potassium, vitamin C, vitamin B6, and fiber. And the protein rich Greek yogurt sauce adds flavor and nutrients without a ton of added fat.
- Quick and easy prep and ready in 30 minutes or less. Get the rest of dinner ready while these roast!
- Family friendly side dish that’s perfect for a weeknight dinner or even special enough for a hosted dinner.
ingredients needed
For the roasted baby potatoes
- 2 pounds waxy yellow potatoes like Yukon Gold or Dutch yellow baby potatoes, cut into 1″-2″ pieces and no need to peel.
- 1-2 tablespoons olive oil.
- 2 tablespoons kosher salt, divided, as well as ½ teaspoon black pepper.
- Additional herbs and spices if desired. I like to use any combination of garlic powder, onion powder, paprika, or dried thyme and rosemary.
for the tangy greek yogurt sauce
- 1 cup Greek yogurt, low-fat or nonfat is fine.
- 1 green onion finely chopped, and 1-2 tablespoons fresh herbs such as parsley.
- Juice of ½ lemon, and add more if desired, plus about 1 tablespoons of water if you’d like to thin the sauce out.
- Salt and pepper to taste.
how to cook baby dutch yellow potatoes
Yellow potatoes come in a couple of varieties including Yukon Gold and Dutch Yellow, but are almost identical in taste and texture. Known for their thin, light peel and yellow flesh, they are buttery and mildly sweet. They can be cooked a variety of ways, but one of my favorite ways is to roast them!
Prep and microwave
If your baby potatoes are small enough, leave them whole, otherwise cut in half to make 1″-2″ chunks. Add to a medium bowl and toss with 1 tablespoon of salt. Microwave for 2 minutes, stir, then microwave for another 2 minutes till barely fork tender.
Add oil and seasonings to the bowl and toss.
Roast Potatoes
Place seasoned potatoes on a baking sheet and roast in a 400 degree f preheated oven for at least 20 minutes, making sure to toss 1-2 times during roasting. If you would like a crispier, more golden texture, roast for an additional 10 minutes or so. The potatoes will not dry out, just get crispier!
Make the herby greek yogurt sauce
While the potatoes roast, make the super easy Greek yogurt sauce. Add all ingredients to a bowl and mix well. Season to taste with salt and pepper. If needed, add a bit more lemon juice and a splash of water if you’d like to thin the sauce without making it too tangy.
Plate, garnish and serve!
When the roasted Dutch yellow baby potatoes are cooked to your liking, remove from the oven and serve over a good dollop of the yogurt sauce. Garnish with fresh parsley and green onions and enjoy!
Recipe tips and faq’s
Yes, you can go ahead and parboil the potatoes. Simmer in salted water for 5–7 minutes until slightly tender but not fully cooked. Drain and let them steam-dry before roasting. This step helps achieve a crispier exterior.
Potatoes have gotten a bad reputation due to their carb content, but they can absolutely be part of a healthy, balanced diet—especially when prepared the right way. Think boiling or roasting versus deep fried or loaded with butter, cream and cheese.
They are super satiating (meaning they help you feel full), and rich in fiber, and vitamins and minerals like vitamin C and B6, as well as potassium.
Top Tips for perfect potatoes
To achieve a nice, crispy edges, do 2 things. First, after rinsing the potatoes thoroughly, make sure to dry them well—excess moisture can prevent crisping.
Second, don’t overcrowd the baking sheet. Spread them in a single layer on a parchment-lined baking sheet. Overcrowding traps steam, making them soggy.
baby Dutch yellow potatoes recipe
Baby Dutch Yellow Potatoes Recipe
Equipment
- Baking sheet
Ingredients
- 2 lbs Yellow potatoes
- 1 tablespoon Olive oil add a bit more if needed
- 2 tablespoon Kosher salt divided
- ¼ teaspoon Black pepper
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- ¼ teaspoon Paprika
For the tangy Greek Yogurt Sauce
- 1 cup Greek yogurt
- 1 Green onion thinly sliced
- 1 tablespoon Fresh parsley finely chopped
- 2 tablespoon Lemon juice from ½ lemon
- 1 teaspoon Kosher salt
- ⅛ teaspoon Black pepper
- 1 tablespoon Water as needed
Instructions
- Preheat oven to 400 degrees Fahrenheit. Wash and thoroughly dry potatoes, and if they are small enough, leave them whole, otherwise cut in half to make 1″-2″ chunks.
- Add baby potatoes to a medium bowl and toss with 1 tablespoon of Kosher salt. Microwave for 2 minutes, stir, then microwave for another 2 minutes till barely fork tender.
- Add oil, remaining salt and any additional seasonings to the bowl and toss. Place seasoned potatoes on a baking sheet and roast in a 400 degree f preheated oven for at least 20 minutes, making sure to toss 1-2 times during roasting. If you would like a crispier, more golden texture, roast for an additional 10 minutes or so.
To make the Greek yogurt sauce
- Add all ingredients to a bowl and mix well. Season to taste with salt and pepper. If needed, add a bit more lemon juice and a splash of water if you’d like to thin the sauce without making it too tangy.
- When the roasted Dutch yellow baby potatoes are cooked to your liking, remove from the oven and serve over a good dollop of the yogurt sauce. Garnish with fresh parsley and green onions and enjoy!
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