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.
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.Print
No matter what you are cooking this week, these lemon baby potatoes are the simple and quick side dish you need to make.
- 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
- 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.
- Drain potatoes in a colander. Transfer to a cutting board, and cut in half lengthwise.
- Heat the 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.
- Stir in stock, white wine, and 1/2 teaspoon salt. Cook until liquid is reduced by a third, about 2 minutes.
- 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
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.
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.
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.
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.