Dutch Oven Potatoes

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.

If you love cooking in a Dutch Oven check out this Dutch Oven chicken noodle soup or a Dutch Oven corned beef and cabbage. Get my entire list of recipes to make in a Dutch Oven.

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.

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).

Serve warm with a side of lemon garlic aioli or a lemon dill sauce.

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.

Did you make it? If you loved this recipe or any others on Dirt & Dough, please leave a 5-🌟 in the recipe card below. Let me know how it went by leaving a comment below the recipe card. I love hearing from you!

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