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2 brown plates filled with roasted baby dutch yellow potatoes and layered with a savory Greek yogurt sauce

Baby Dutch Yellow Potatoes Recipe

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.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Author:Andrea

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!

Notes

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.
Also, don’t overcrowd the baking sheet. Spread them in a single layer on a parchment-lined baking sheet. Overcrowding traps steam, making them soggy.
Store leftover potatoes in an airtight container in the fridge for up to 5 days. Reheat in a 350 degree oven for 5-7 minutes, or in an air fryer for 3-5 minutes. 

Nutrition

Serving: 1serving | Calories: 161kcal | Carbohydrates: 29g | Protein: 7g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 2735mg | Potassium: 705mg | Fiber: 3g | Sugar: 2g | Vitamin A: 88IU | Vitamin C: 33mg | Calcium: 61mg | Iron: 1mg
Tried this Recipe? Connect with me and let me know by commenting below!