These Lemon Baby Potatoes are a Quick and Easy Side Dish

Nothing went as planned yesterday at home. Except for these potatoes.

It was supposed to be a leisurely day off. I was supposed to enjoy hours of free time, cooking and napping and reading. But before I knew it, it was already nine at night and the kitchen was a terrifying disaster.

I burned the chicken I was roasting (and set off the fire alarm), dropped everything from my phone (which cracked my screen) to the cupcake batter (it splattered everywhere), and pulled my back while trying to move my coffee table (which weighs practically nothing).

In many ways, today would have been a complete and total failure.

But the potatoes saved the day. My heroes.

You know how I feel about potatoes of any kind. I love cooking and eating them.

I can still practically taste those roasted red ones with rosemary from last week, with their crispy skins and soft, fleshy insides. And today, in some act of serendipity or redemption, I mindlessly grabbed a bag of Dutch baby golds, not with any plan.

Have you had baby Dutch gold potatoes?

Round and firm, with a light yellow skin, these small, creamy potatoes are hard not to love.

In this particular recipe, the creamy texture of the insides comes out beautifully, infused with woodsy thyme and fresh citrus. Bits of garlic and olive oil thrown all over add to the appeal.

One bite in, you’ll forget anything that’s frustrating you, whether it’s the smell of burnt chicken you’ve just caused or the fact that you have to buy a new phone to replace the one you shattered.

Popping them into my mouth one by one while I was cleaning up my messy kitchen, with an ice pack on my back, I honestly found them to be excellent therapy. They were a reminder that some things taste so close to perfection – so nicely seasoned and flavorful – that they make up for things that don’t.

By the end of the night, the whole bowl of them was just about gone, every last one but a few I purposefully salvaged.

And when I eat them in my lunch tomorrow, even when I’m trying to read the news on my cracked phone screen, it will be with contentment.

Lemon Baby Potatoes

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• Author: Shanna Mallon
• Total Time: 40 minutes
• Yield: 5 servings 1x

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Description

No matter what you are cooking this week, these lemon baby potatoes are the simple and quick side dish you need to make.

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Ingredients

Scale 1x2x3x

• 1 1/2 pounds baby Dutch gold potatoes
• 1 tablespoon plus 1/2 teaspoon kosher salt, plus more to taste
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1/4 cup homemade or low-sodium chicken stock
• 2 tablespoons white wine
• 1 tablespoon fresh thyme leaves
• 1 tablespoon unsalted butter
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon freshly ground black pepper, or more to taste

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Instructions

1. Cover potatoes with water in a large stockpot. Add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until tender, about 10-20 minutes.
2. Drain potatoes in a colander. Transfer to a cutting board, and cut in half lengthwise.
3. Heat the oil in a large skillet over medium-low heat. Add garlic and cook until soft, about 2 minutes.
4. Add potatoes, cut sides down, and cook until golden brown, about 10 minutes.
5. Stir in stock, white wine, and 1/2 teaspoon salt. Cook until liquid is reduced by a third, about 2 minutes.
6. Remove from heat. Add thyme and butter, and stir until butter has melted. Stir in lemon juice. Add salt and pepper to taste.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Vegetables
• Method: Stovetop
• Cuisine: Side Dish

Keywords: lemon, potato, white wine, chicken stock, garlic

Cooking By the Numbers…

Step 1 – Mince Garlic and Measure Remaining Ingredients

Peel 1 clove of garlic and mince it. You can also use a garlic press.

Measure out all of the remaining ingredients as listed on the ingredients list.

When selecting the wine you would like to use for this recipe, I recommend using a dry white wine like a sauvignon blanc, pinot grigio, or pinot blanc.

Step 2 – Par-Cook Potatoes

Add the potatoes to a large stockpot and cover with cold water. Stir in one tablespoon of salt, and bring to a boil over medium-high heat.

Once the water is boiling, reduce the heat to medium-low. Simmer until the potatoes are tender, about 10 to 20 minutes.

Drain in a colander, and place on a cutting board. Once they are cool enough to handle, cut the potatoes in half lengthwise.

Step 3 – Finish Potatoes

Add the oil to a large skillet and place it over medium-low heat. Once the oil is hot, add the garlic, and stir occasionally until it is soft and fragrant, about 2 minutes.

Add the potatoes, cut sides down, and cook until golden brown. This will take about 10 minutes.

Stir in the chicken stock, wine, and 1/2 teaspoon salt. Cook until the liquid is reduced by a third, about 2 minutes.

Remove from heat and stir in the fresh thyme and unsalted butter. Continue to stir until butter has melted.

Stir in the lemon juice. Taste and season with additional salt and freshly cracked pepper as desired.

About Shanna Mallon

Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.

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