Super Easy Garlic Butter Baby Potatoes in Dutch Oven

This Garlic Butter Baby Potatoes recipe is a must-try if you love potatoes! It’s effortless to make, packed with flavor and offers a nutritious, healthier alternative to traditional French fries. You’ll love how simple and satisfying it is! 

Why You’ll Love These Garlic Butter Potatoes in Dutch Oven

• Nostalgic memories: Baby potatoes always take me back to childhood summers. I loved visiting the farmer’s market with my mom, where baby potatoes were everywhere, signaling the start of warm days. Now, as an adult, I still find joy in cooking them, and the smell of crispy roasted potatoes never fails to bring a smile to my face. There are many ways to enjoy them—fried, boiled, or roasted in the oven.
• Simple ingredients: This recipe uses everyday staples like potatoes, butter, garlic, and lemon—simple yet incredibly delicious!
• Quick and easy: This easy recipe saves time by boiling the potatoes first, making it ideal for busy weeknights.
• Full of flavor: The combination of buttery garlic and zesty lemon creates a dish that’s bursting with flavor.
• A perfect side dish: These potatoes pair beautifully with everything from grilled meats to roasted vegetables or fish, making them a great addition to any meal. 

Baby Potatoes vs. Regular Potatoes

• Some diets suggest avoiding potatoes because they’re high in carbohydrates, but I see it differently. Potatoes are a nutritious food with many health benefits—as long as we cook them correctly.
• While french fries are undeniably tasty, they shouldn’t be the only way we enjoy potatoes. The problem with french fries isn’t the potatoes but the oil they’re fried in. Similarly, bread is high in carbohydrates, too, but that doesn’t mean we should avoid it entirely. The key is moderation. I’ve shared more thoughts on how bread and potatoes affect blood sugar in another post—be sure to check it out!
• Now, let’s talk about baby potatoes. The main difference between baby potatoes and regular potatoes is when they’re harvested. Baby potatoes are picked before fully mature, so they’re smaller and have thinner skin—no peeling needed! But did you know they also have a slightly different nutritional profile than regular potatoes? Stick around, and I’ll explain the differences!

Nutritional Value of Baby Potatoes

Nutritional Value Comparison between Baby Potatoes and Regular Potatoes

• Baby potatoes offer slightly more benefits than regular potatoes, which are higher in vitamin C, iron, and protein. So, when baby potatoes are in season, don’t hesitate to give them a preference over regular potatoes!

Ingredients for Baby Potatoes

• 2 lbs baby potatoes: If you have larger potatoes, cut them in half to ensure they cook evenly. Keep the smaller ones whole for a nice mix of textures. Their thin skins add a special touch, so no peeling is needed.
• 2 garlic cloves, minced: Be sure to mince the garlic finely so it blends smoothly into the butter and doesn’t overpower the potatoes with large chunks.
• 3 tbsp butter: Butter gives the dish a rich, creamy flavor. For a different twist, you can use a plant-based butter alternative.
• 1/2 teaspoon of salt: Season with salt to taste, but be careful not to overdo it. You can always add more if necessary, so start with a little and adjust.
• 1/2 tsp black pepper
• Juice of 1/2 lemon: Fresh lemon juice brightens up the dish with a zesty, refreshing flavor. You can adjust the amount based on how tangy you like it.
• Fresh rosemary: Chop the rosemary finely to distribute it evenly throughout the dish. If you prefer a milder flavor, you can substitute it with fresh thyme or parsley.

Substitutions

• Baby potatoes: If baby potatoes aren’t available, try fingerling potatoes, Yukon Gold, or small red potatoes as substitutes.
• Butter: For a dairy-free option, use extra virgin olive oil or vegan butter if you prefer a plant-based alternative.
• Garlic: If you don’t have fresh garlic, substitute 1/4 teaspoon of garlic powder per clove. Shallots or minced onions can also provide a similar flavor.
• Lemon juice: Lime juice works well for a citrusy kick, or you can use a splash of apple cider vinegar for a tangy alternative.
• Salt and pepper: Replace table salt with sea salt, kosher salt, or pink Himalayan salt. For extra flavor, add smoked paprika or chili flakes alongside the pepper.
• Fresh herbs: If you don’t have fresh rosemary, substitute it with fresh parsley, thyme, chives, or fresh dill for a different but equally delicious flavor.

How to Prepare These Easy Garlic Butter Baby Potatoes in Dutch Oven

• Boil the potatoes: Place the baby potatoes in a large pot and cover them with cold water. Bring to a boil over medium-high heat and cook for 10–12 minutes or until fork tender. Drain and set aside.
• Brown the butter: Heat a Dutch oven over medium heat and add three tablespoons of butter. Let it melt, then cook for 3–4 minutes until it begins to brown, giving it a nutty aroma.

• Sauté the garlic: Add the minced garlic to the browned butter. Sauté for about 30 seconds, stirring constantly, until fragrant. Be careful not to overcook the garlic, as it can turn bitter.
• Add herbs and lemon: Stir 1–2 tablespoons of fresh rosemary and squeeze in the lemon juice. Let the mixture cook for 1–2 minutes, stirring gently, to combine the flavors.
• Add the potatoes: Carefully add the boiled potatoes to the Dutch oven—season with salt and pepper. Stir or toss gently to coat the potatoes in the flavorful butter mixture.
• Cook until golden: Cook the potatoes for about 10 minutes over medium heat, stirring occasionally, until they develop a beautiful golden-brown color, absorb the flavors, and achieve a crispy skin.

• To serve, transfer the garlic butter baby potatoes to a serving dish and garnish with more fresh rosemary or fresh chopped parsley. 

Serving Suggestions

• Main Courses:
  • Pair these garlic butter baby potatoes with grilled or air fried chicken, pan fried or air fried salmon, or a juicy steak for a hearty meal.
  • Serve alongside turkey meatballs or turkey burgers.
• Vegetarian Pairings:
  • Pair with a lentil or chickpea dish for a balanced vegetarian meal.
• Breakfast or Brunch:
  • Serve as a savory side with scrambled eggs, omelets, or avocado toast.
• Sauces and Dips:
  • For added flavor, serve with garlic aioli, tzatziki, or a yogurt dip.

Storage and Reheating

• Let the potatoes cool completely before storing them. Then, put them in an airtight container and keep them in the fridge for 3–4 days.
• Reheating on the stovetop: Heat a little butter or oil in a pan over medium heat. Cook the potatoes for 5–7 minutes, stirring occasionally, until hot and crispy.
• Reheating in the oven: Preheat the oven to 375°F (190°C). Spread the potatoes on a baking sheet and bake for 10–12 minutes until heated.
• Reheating in the microwave: Place the potatoes in a microwave-safe dish, cover with a lid or damp paper towel, and heat in 30-second bursts until warm.

Wrapping Up

These garlic butter baby potatoes are a tasty and delicious side dish. They’re incredibly flavorful with tasty garlic butter sauce and a hint of lemon, and you can enjoy them with just about anything.

Baby potatoes are also nutritious and bring back those comforting, homey vibes. The recipe is quick and simple, with helpful tips for substitutions, storage, and reheating, so it’s easy to fit into your routine. Try it out—you’ll love how delicious and versatile these baby potatoes are!

Want more from my healthy dinner collection that the whole family will love? Try my popular chicken risotto recipe—you’ll love it!

​I’d love to hear your feedback and any creative twists you try. If this was your tonight’s meal, don’t be shy; share your thoughts in the comments below!

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5 from 1 vote

Garlic Butter Baby Potatoes in Dutch Oven

This Garlic Butter Baby Potatoes recipe is a must-try if you love potatoes! It’s effortless to make, packed with flavor and offers a nutritious, healthier alternative to traditional French fries. You’ll love how simple and satisfying it is! 

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course, Side Dish

Keyword: baby potatoes, baby potatoes recipe, garlic butter baby potatoes

Servings: 4 people

Calories: 226kcal

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Video

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Ingredients

• 2 lbs baby potatoes
• 2 cloves garlic minced
• 3 tbsp butter
• 1/2 teaspoon salt
• 1/2 tsp black pepper
• 1/2 lemon freshly squeezed juice
• 2 tbsp rosemary fresh

US Customary – Metric

Instructions

Boil the Potatoes

• Place the baby potatoes in a large pot and cover them with cold water. Bring to a boil over medium-high heat and cook for 10–12 minutes or until fork tender. Drain and set aside.
  

Brown the Butter

• Heat a Dutch oven over medium heat and add three tablespoons of butter. Let it melt, then cook for 3–4 minutes until it begins to brown, giving it a nutty aroma.

Sauté the Garlic

• Add the minced garlic to the browned butter. Sauté for about 30 seconds, stirring constantly, until fragrant. Be careful not to overcook the garlic, as it can turn bitter.

Add Herbs and Lemon

• Stir 1–2 tablespoons of fresh rosemary and squeeze in the lemon juice. Let the mixture cook for 1–2 minutes, stirring gently, to combine the flavors.
  

Add the Potatoes

• Carefully add the boiled potatoes to the Dutch oven—season with salt and pepper. Stir or toss gently to coat the potatoes in the flavorful butter mixture.

Cook Until Golden

• Cook the potatoes for about 10 minutes over medium heat, stirring occasionally, until they develop a beautiful golden-brown color, absorb the flavors, and achieve a crispy skin.
  
• To serve, Transfer the garlic butter baby potatoes to a serving dish and garnish with more fresh rosemary or fresh chopped parsley.
• Quick tip: No Dutch oven? Use a cast-iron skillet, deep sauté pan, or a wide stockpot.

Notes

• These are the nutrition facts for 1 serving of this recipe. Total servings for this recipe: 4-6 people.
• Refer to the post above for video instructions and other useful information.
• Nutrition information is an estimate and will depend on your specific ingredients.

 

Storage: Let the potatoes cool completely before storing them. Then, put them in an airtight container and keep them in the fridge for 3–4 days.

 

Reheating:

1. On the Stovetop:
   • Heat a little butter or oil in a pan over medium heat.
   • Cook the potatoes for 5–7 minutes, stirring occasionally, until hot and crispy.
2. In the Oven:
   • Preheat the oven to 375°F (190°C).
   • Spread the potatoes on a baking sheet and bake for 10–12 minutes until heated.
3. In the Microwave:
   • Place the potatoes in a microwave-safe dish, cover with a lid or damp paper towel, and heat in 30-second bursts until warm.

Nutrition

Calories: 226kcal | Carbohydrates: 51g | Protein: 5g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.03g | Sodium: 386mg | Potassium: 998mg | Fiber: 6g | Sugar: 7g | Vitamin A: 40IU | Vitamin C: 53mg | Calcium: 71mg | Iron: 2mg

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