These Lemon Baby Potatoes are a Quick and Easy Side Dish

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

Vertical image of a black plate with halved and browned small spuds, with text on the top and bottom of the image.

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.

Vertical top-down image of a black plate with browned small potatoes with seasonings on a black and white towel next to herbs and lemon wedges.

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.

Vertical image of crispy small spuds with seasoning on white plates on a gray surface with a towel, herbs, and a lemon wedge.

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.

Vertical image of a black tray of browned baby spuds with seasonings.

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.

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Horizontal image of cooked small potatoes on a black plate on a white and black towel next to fresh herbs.

Lemon Baby Potatoes


  • Author: Shanna Mallon
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 5 servings 1x

Description

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


Scale

Ingredients

  • 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

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.

  • 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

Horizontal image of a blue bowl with potatoes and square and round glass bowls with various ingredients on a gray surface.

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

Horizontal image of a pan with water and whole small spuds.

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.

Horizontal image of uncooked halved small spuds on a black cutting board.

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

Horizontal image of a pan with oil and uncooked halved spuds.

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.

Horizontal image of a pan with oil and browned small spuds cut in half.

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.

Horizontal image of two plates with chicken, potatoes, and tomatoes next to a black plate with more potatoes on a towel next to lemon wedges and fresh herbs sprigs.

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

Make Sure You Use the Right Potatoes

When it comes to this recipe, you want to make sure you use the correct type of potatoes. This recipe works so well in large part because of the type that you use.

Horizontal image of cooked small potatoes on a black plate on a white and black towel next to fresh herbs.

The tender golden potatoes have the best texture because they get all golden and crispy on the outside, while staying tender and soft on the inside. Potatoes come in waxy and starchy varieties, and you definitely want to go with small, waxy, golden ones for this type of dish.

Got a thing for spuds? Here are some additional Foodal recipes to try out next:

What entree will you pair these lemon baby potatoes with? Tell us in the comments below, and be sure to rate the recipe after you’ve given it a try!

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on February 5, 2009. Last updated: September 27, 2020 at 19:59 pm. With additional writing and editing by Nikki Cervone and Meghan Yager.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

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.

10 thoughts on “These Lemon Baby Potatoes are a Quick and Easy Side Dish”

  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.

    Reply
  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…

    Reply
  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!

    Reply
  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) 😉

    Reply
  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. 🙂

    Reply
  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!

    Reply

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