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    Home » Homemade Recipes » Dinner

    Dutch Oven Potatoes

    March 1, 2021 by Kristin @ Dirt & Dough 8 Comments

    Jump to Recipe Print Recipe
    Dutch oven potatoes with lemon garlic aioli and fresh parsley

    Super quick and easy dutch oven potatoes turn out perfect every time. The steam created by the dutch oven bakes the potatoes giving them the most tender texture. They make a great side dish for just about any steak and potato style dinner.

    *Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read full privacy policy here.

    A pile of cook yukon gold potatoes with a bowl of garlic aoili.

    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.

    Consider making a great dipping sauce for them as well. This lemon garlic aioli is what we prefer to smother our potatoes with. You will not be disappointed with this combo.

    Tips for Making Dutch Oven Potatoes

    The Potato

    For this cooking method, you will want to use Yukon or any gold potato. They tend to hold their shape better than russets and are also smaller so take a lot less time to cook.

    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.

    Yukon Gold Potatoes being washed in a collander under running water.

    This recipe calls for more medium-sized potatoes. Adjust cooking time as needed if using smaller ones.

    If there is a slight variance in size don't worry, they will cook just fine. The smaller ones will just be a lot more tender.

    Don't worry about peeling either. Just give them a really good wash before cooking. This is of the reasons this dish is so simple. And the skins are almost as good as the insides.

    Fresh Herbs

    Use fresh herbs to finish off your potatoes. Parsley, rosemary, and thyme are all really good options.

    Select your herbs based on your main dish. I typically just use some fresh parsley. It's what I always have on hand and goes well with just about everything.

    Yukon gold potatoes, fresh parsley and butter

    If you are pairing them with a steak consider using rosemary and thyme. Fish, maybe some dill and parsley or chives.

    The fun thing about these potatoes is you can get really creative and use the same things that you are using in your main dish to tie the two together.

    The Dutch Oven

    You will need a heavy bottom dutch oven for this recipe. Either a 5qt or larger. There is just no way around it. The even heat a dutch oven provides along with how it holds in the steam cannot be replicated by any other cookware.

    Dutch ovens are designed to retain heat and cook from all sides evenly. Resulting in the best potatoes.

    Do not overstuff your dutch oven. If your potatoes are slightly stacked they will still cook fine. Keep in mind that you will want them to move about freely so do not overstuff your pot. That is why I recommend a 5 qt or larger.

    This Lodge 6qt Dutch Oven also makes a great option and is at a lower price point.

    How to Make Dutch Oven Potatoes

    The process is very simple. It will feel like it just won't work but trust me! Turns out perfect every time.

    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.

    Add in the potatoes and salt and toss to combine.

    Yukon gold potatoes tossed in butter and salt in a dutch oven.

    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.

    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.

    Add in the parsley or any other fresh herbs and let cook for another 5 minutes.

    Cooked yukon gold potatoes with fresh herbs in a dutch oven.

    Serve warm with a side of Lemon Garlic Aioli.

    If you end up with leftovers these make great breakfast potatoes. Just dice up and fry with an egg in the morning.

    A pile of yukon gold potatoes with fresh herbs and butter.

    Tools you May Need

    Lodge 6qt Dutch Oven - Any dutch oven, 5qt or larger, will work.

    Other Recipes to Make in a Dutch Oven

    • Easy Overnight Sourdough Bread
    • Dutch Oven Corned Beef and Cabbage
    • Creamy Tomato Soup with Chicken and Veggies
    • Sausage Kale and Potato Soup

    Love this recipe? Please leave a 5-star rating in the recipe card and a comment below. Don't forget to tag me in social media if you make any of my recipes so I can see! Subscribe to join my email list for recipes right to your inbox. We can also connect on social media on Instagram, Pinterest and Facebook.

    Potatoes with fresh herbs and butter

    Dutch Oven Potatoes

    Super easy dutch oven potatoes turn out perfect every time. The steam created by the dutch oven bakes the potatoes giving them the most tender texture. They make a great side dish for just about any steak and potato style dinner.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Side Dish
    Cuisine American
    Servings 4 People

    Equipment

    Dutch Oven
    Collander

    Ingredients
      

    • 3 pounds Yukon Gold Potatoes
    • 4 tablespoons Butter ½ Stick, Cubed
    • 1 teaspoons Salt
    • ¼ Cup Fresh Parsley Or any other fresh herb

    Instructions
     

    • Thoroughly wash and scrub the potatoes and pat dry with a towel.
      Yukon Gold Potatoes being washed in a collander
    • 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.

    Notes

    ~ Use small to medium sized Yukon gold potatoes.
    ~ Do not overstuff the pot. The potatoes should be able to move around freely so they don't get stuck to the bottom.
    ~Cube butter first so it melts quickly.
    Keyword Potatoes
    Tried this recipe?Let us know how it was!
    « Easy Lemon Garlic Aioli
    Sourdough Starter Breakfast Bites »

    Reader Interactions

    Comments

    1. Debbie

      March 05, 2021 at 7:31 pm

      Oooo... these look and sound delicious. I’m putting gold potatoes on the shopping list!
      And I do have a Dutch oven but I’m slightly jealous of your wide one. Looks like a great investment. 😁

      Reply
    2. Michelle

      March 05, 2021 at 6:48 pm

      5 stars
      Ok so I'm making these right this second. What a great idea to serve aioli with it!!!

      Reply
    3. Ashly

      March 04, 2021 at 6:26 pm

      A combination of 2 things I love: my Dutch oven and potatoes. I need to try this. It looks delicious 🙂

      Reply
      • Kristin

        March 05, 2021 at 2:08 pm

        I love my dutch oven as well. I hope you enjoy them!

        Reply
    4. Abbey

      March 04, 2021 at 4:30 pm

      These sound incredible! Everything tastes better cooked in a dutch oven. The combination of potatoes, butter, and fresh herbs also cant be beat. I will definitely be trying these!

      Reply
      • Kristin

        March 05, 2021 at 2:08 pm

        I agree! A dutch oven is the best way to cook. I hope you enjoy them!

        Reply
    5. Sarah B.

      March 04, 2021 at 6:06 am

      Oh my gosh...with the lemon garlic aioli...these sound SO good. Bookmarking for later.

      Reply
      • Kristin

        March 04, 2021 at 3:13 pm

        It really is a good combo! Hope you enjoy them.

        Reply

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    My name is Kristin and this is Dirt & Dough, where I share my love for all things homemade and homegrown. I have a deep passion for food, not just preparing but also growing my own. My desire is to teach and inspire others to start cooking delicious meals at home while learning to grow fresh produce in the garden.

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