Lemon Baby Potatoes: A Delicious Flavor Combination

Daylight hours, to me, are the ultimate luxury.

Getting to choose your activities in the middle of the day – particularly between the hours of nine and five – is the kind of freedom I dream about and the kind that makes me look out my office window longingly sometimes, wondering where the passing cars are headed to at 2:30 in the afternoon.

Lemon Baby Potatoes | Foodal

It’s a classic grass-is-greener lie I’m telling myself, I know, but nonetheless it’s there.

That’s why I really love having a day off in the middle of the week.

And today, there were plenty of things I could have done – my last haircut was October, people – but instead, I ambled around, going to the post office, calling and recalling my accountant, running to the library (and wasting too much time there) and going to the grocery store (really, who are all these people that shop in the middle of the day?).

Why is it that when I want time to pass quickly, it doesn’t, but when I want a day to linger, it disappears?

This was my day to enjoy hours of free time and my choice of leisure, but before I knew it, it was past 5 PM and the chickens in the oven hadn’t even finished roasting.

I’d also burned some kale, dropped everything from utensils to bits of garlic and developed a major strain in my neck from talking on the phone while trying to put together a recipe.

In many ways, this would have been a failed day.

But for the potatoes.

Top view of a bowl of lemon baby potatoes being held by a pair of hands on a light blue background | Foodal

You know how I feel about potatoes, of any kind, really.

I can still practically taste those roasted red ones 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, and, I’m serious, one bite in, you’ll forget anything that’s frustrating you, whether it’s the smell of burnt produce you’ve just caused or the fact that you have to go back to work tomorrow.

Popping them into my mouth, one by one while I iced some cookies and then did dishes and then tried to make gravy, I honestly found them excellent therapy, 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 dinner, the whole bowl of them was gone, every last one but a few I salvaged. And when I eat them in my lunch tomorrow, even if I’m looking out my window at the passing cars, it will be with contentment.

The Recipe

Adapted from Martha Stewart.

Top view of a bowl of lemon baby potatoes being held by a pair of hands on a light blue background | Foodal
Lemon Baby Potatoes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
5 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
5 people 10 minutes
Cook Time
30 minutes
Top view of a bowl of lemon baby potatoes being held by a pair of hands on a light blue background | Foodal
Lemon Baby Potatoes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
5 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
5 people 10 minutes
Cook Time
30 minutes
Ingredients
  • 1 1/2 pounds baby dutch gold potatoes
  • 1 tablespoon + 1/2 teaspoon kosher salt plus more to taste
  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • 1/4 cup chicken stock homemade or store bought
  • 2 tablespoons white wine
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon unsalted butter
  • 2 tablespoons fresh lemon juice
  • freshly ground pepper to taste
Servings: people
Units:
Instructions
  1. Cover potatoes with water in a pan. Add 1 tablespoon salt, and bring to a boil. Reduce heat, and simmer until tender, about 10 to 20 minutes. Drain potatoes and halve lengthwise.
  2. Heat oil in a large skillet over medium-low heat. Add garlic, and cook until soft, about 2 minutes. Add potatoes, cut sides down, and cook until golden brown, about 10 minutes.
  3. Stir in stock, white wine, and 1/2 teaspoon salt. Cook until liquid is reduced by a third, about 2 minutes.
  4. Remove from heat. Add thyme and butter, and stir until butter has melted. Stir in lemon juice. Add salt and pepper to taste.
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About Shanna Mallon

Shanna holds an MA in writing from DePaul University. Her mantra? Restoring order and celebrating beauty through creative content, photography, and food. Shanna's work has been featured in Bon Appetit, The Kitchn, MSN.com, Everyday Health, Better Homes & Gardens, Houzz.com, Food News Journal, Food52, Zeit Magazine, Chew the World, Mom.me, Babble, Delish.com, Parade, Foodista, Entrepreneur and Ragan PR.

10 thoughts on “Lemon Baby Potatoes: A Delicious Flavor Combination

  1. Sounds great, especially the thyme and lemon. Those are great flavors. And even if the day flies, maybe a tasty treat will make it worthwhile.

  2. Oh they sound delicious. My favourite potato season here is around June when Jersey Royals are in season. They really are the most delicious potatoes imaginable and just boiled, sprinkled with sea salt and dunked in mayonnaise or with a little olive oil I could eat them every day while they last, with just a little break for asparagus…

  3. OMG! for the love of deliciousness. when I come here and read your words and see your photos it makes me wish I cooked more. the eating part I have down..the cooking, not so much.
    😉 happy Sunday!

  4. Jacqui – Yes! Exactly!

    Lan: I think, with other vegetables, I’d miss the soft buttery insides like you get with Yukon golds. However, as every other veggie has its own cool texture and highlights, it’s worth a shot. The seasonings are SO GOOD. I’d love to hear if you do try with something else!

    DD: I would eat lemon and thyme on everything if I could. Or at least everything savory.

    Sara – They are!

    Belle, You know, I’ve never had mashed potatoes with anything but regular baking potatoes. I wonder if the texture/flavor changes significantly?

    Gosh, Gemma, Making my mouth water! I don’t think I’ve had Jersey Royals, but I can’t wait for June regardless.

    Chessa – Well, get to a kitchen, girl! (I mean, between all your Etsy and galleries and photographing other stuff) 😉

  5. We only had red potatoes, but we had to try these NOW, so we did. Wonderful! I don’t know what they tasted like with golden potatoes, but I assure you wouldn’t be disappointed in the red version. 🙂

  6. Thanks for letting me know, Kelley! I’ve decided you really can’t go wrong with lemon/thyme/garlic, and now I have to try this on red potatoes for comparison’s sake!

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