Roasted Baby Yellow Dutch Potatoes

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Sometimes the simplest recipes are the best. Such is today’s recipe. There are no fancy ingredients or difficult steps to follow. Just a good ol’ recipe for delicious roasted vegetables! I found a bag of these cute baby yellow dutch potatoes at the store recently and just had to make them. They do not require peeling which is a major plus! Simply mix them up with a little bit of olive oil, salt, pepper, and garlic powder before baking them in the oven. They’re a perfect side dish to practically anything!

IMG_20140112_192224570 (1)You’ll notice the seasonings below all say “to taste.” What I did was just sprinkle an even layer of salt, pepper, and garlic powder over the potatoes. If you want to get creative and add additional herbs/spices, go for it! I think oregano would be great for an Italian flare, or some chili pepper flakes for kick. Enjoy! 


Roasted Baby Yellow Dutch Potatoes


  • 1 bag baby yellow dutch potatoes
  • 1 tbsp EVOO
  • freshly cracked sea salt and pepper, to taste
  • garlic powder, to taste
  • cooking spray

1). Preheat the oven to 400F. Coat a baking dish with cooking spray. Toss the potatoes with the olive oil, salt, pepper, and garlic powder.

2). Bake for 30-35 minutes, or until potatoes are soft when pierced with a fork. Enjoy!

Servings: 6. Nutritional Information per serving: 130 Carbs: 17g Fat: 7g Fiber: 3g WWPoints+: 3

Recipe courtesy of


4 thoughts on “Roasted Baby Yellow Dutch Potatoes

  1. This is the second time I’ve cooked baby potatoes in the oven and they’ve come out so dry :(( do you recommend how to keep them moist? Or is that just how they are?

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