These Dutch oven potatoes are quick and simple to make and turn out so soft and tender. The steam created by the Dutch oven bakes the potatoes giving them the most tender texture. Bake in the oven or cook right on the stove for an even faster side dish.
While I love cooking from scratch I also like to get dinner on the table quickly most nights. These Dutch oven potatoes are my go-to when I want a good side dish that takes little work.
Because they are so easy to make and require very little effort or ingredients, you can have a delicious, versatile side dish with very minimal effort.
Yukon Gold Potatoes: This is the preferred potato for this Dutch oven method. When selecting your potatoes use the small to medium-sized ones. Either size will work great. Just make sure your potatoes are roughly the same size so they cook consistently.
Parsley: Add fresh parsley at the end. Parsley does not hold up well to high cooking temps so add it right at the end.
Other fresh herbs can also be added. Rosemary and thyme are all really good options. If serving with fish consider also adding in some fresh dill.
See full information on ingredients and quantities in the recipe card.
📝Tips to Make Them Better
- Leave the skin on: No need to peel these potatoes. Just give them a good wash and pat dry. The skin is just as great as the insides.
- Use a Dutch oven: This is the only pot that will work with this stovetop method. It needs to be a heavy-bottomed cast iron Dutch oven to work right.
- Use a larger pot: While a 5 qt Dutch oven will work a larger pot is always better. The goal is to have a single layer of potatoes, however, if they are slightly stacked it will be fine.
- Cook on the stove top: While the Dutch oven can be transferred to the oven they are really simple to just cook right on the stove. That way the oven doesn't need to be preheated. This makes a great option for Thanksgiving leaving oven space for other things.
- Cut butter into cubes: Cut the butter to help it melt faster.
🔪How to Make
The process is very simple. It will feel like it just won't work but trust me! Turns out perfect every time.
Step 1: Wash and scrub the potatoes then pat dry with a towel. (Image 1).
Step 2: Start off with the butter and allow it to melt over medium-low heat on the stove. Be careful to not heat it too hot or the butter will burn.
Step 3: Add in the potatoes and salt and toss to combine. (Image 2).
Step 4: Place the lid on the Dutch oven and cook for 20-25 min. About every 5 min give the pot a good shake with the lid on.
💡Pro Tip: Do not be tempted to remove the lid. This will allow all the steam to escape.
The potatoes are ready when they can easily be pierced with a fork.
Step 5: Add in the parsley or any other fresh herbs and let cook for another 5 minutes. (Image 3).
If you end up with leftovers these make great breakfast potatoes. Just dice up and fry with an egg in the morning.
Oven baking method: These can also just be baked in the oven. Just keep in mind the skin will not get as crispy when baked in the oven. Here is how:
- Preheat the oven to 400 degrees.
- Start the potatoes on the stove. Melt the butter, add the potatoes and salt, and stir to coat.
- Transfer to the oven and bake for 30-40 minutes or until they are tender.
🍽Ways to Serve
Serve these potatoes alongside all kinds of dishes! Whether a quick weeknight meal or a Thanksgiving side dish. Here are some ideas.
🥘Other Dutch Oven Recipes
Dutch Oven Potatoes
- 3 pounds Yukon Gold Potatoes
- 4 tablespoons Butter - ½ Stick, Cubed
- 1 teaspoons Salt
- ¼ Cup Fresh Parsley - Or any other fresh herb
Stove Top - Preferred Method
- Thoroughly wash and scrub the potatoes and pat dry with a towel.
- On the stove over medium-low heat melt the butter in a large dutch oven. Don't heat too high or butter will burn.
- Add in potatoes, sprinkle with salt and toss to combine.
- Cover with lid and cook for 20-25 minutes.
- Every 5 min or so, give the pot a shake with the lid on. This keeps the potatoes from sticking to the pot
- Potatoes are done when they can be easily pierced with a fork.
- Add in the fresh herbs and let cook for a few more minutes.
Baking in the Oven
- Preheat oven to 400 degrees.
- Follow steps 1-3 on the stove top method.
- Place the lid on and carefully transfer the Dutch oven to the oven.
- Bake for 30-40 minutes or until the potatoes can easily be piecered with a fork.
- Mix in the fresh parsley and serve warm.