Recipes for Melissa’s Baby Dutch Yellow Potatoes

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Recipes for Melissa’s Baby Dutch Yellow Potatoes

As a food writer, companies always email me with details of new products, which is how I learned about Melissa’s Baby Dutch Yellow Potatoes.

Melissa’s has always carried different types of baby potatoes, but  the Dutch Yellow Potatoes stood apart from the rest and became our best selling specialty potato, emailed Robert Schueller, publicity director for Melissa’s public relations.

I had to try these potatoes that he described as  tasting “buttery” and moist.

The day I received them, I was brain-dead from intense contract negotiations so I tootled around the web looking for cooking ideas to spark my creativity.

I tripped over Heidi Swanson’s 101 Cookbooks site with a recipe for Lori’s Skillet Smashed Potatoes. (I met Heidi on a trip to Puglia, Italy, a few years ago.) I ogled her photos, recalling that she’s a photographer turned food writer — and a good one… both photographer and writer. That photo and the recipes I saw while surfing the web energized and sent me to the kitchen to being testing. Here’s some of my results:

Oven-Roasted Potatoes: Toss about 1 pound halved Baby Dutch Yellow Potatoes with 1 to 2 tablespoons olive oil and salt and freshly ground black pepper to taste. (If desired, add other seasonings — onion powder, garlic powder, smoked paprika, chili powder — to taste.) Spread in a single layer on a heavy sheet pan and into a preheated 425-degree F oven for 15 to 20 minutes until tender and golden.

Smashed Potatoes: What I like about these is that you can partially make them a day ahead, and cook them in about 10 minutes when you’re ready. A wonderful thing when you’re inviting friends to brunch.

Place 1 pound whole small potatoes in large pot, adding enough water to cover the potatoes. Add salt.  Bring to boil, reduce the heat and let simmer about 10 minutes, until the potatoes are tender. Drain, cool slightly and refrigerate until ready to cook.

Heat 1 tablespoon each olive oil and butter in a large skillet. Add the potatoes, smash with a potato masher (only once) and cook until golden and crisp, turning once. Season to taste with salt and freshly ground pepper.

Tomato-Chevre-Potato Frittata: Cook 1/2 pound diced potatoes in boiling salted water for 5 to 7 minutes until tender; drain. (This can be done the night before.) Cook in 2 teaspoons each butter and olive oil in a medium heavy-bottomed skillet with and ovenproof handle over medium-high heat  until potatoes golden, about 5 to 7 minutes. Add 3 minced shallots and cook until softened, about 2 minutes.  Meanwhile, beat 6 eggs, 1 tablespoon water,  some salt and lots of pepper together in a bowl; stir in 4 ounces crumbled chevre and 2 tablespoons freshly grated Parmesan cheese. Gently stir  eggs into skillet. Slice 2 tomatoes into rounds, lay rounds on top of eggs; sprinkle with remaining Parmesan cheese. Cook 3 minutes or until almost set.  Place under broiler until browned and puffed, about 2 minutes. Cut into wedges and serve.  Serves 4

By |2017-09-01T16:49:45+00:00March 26th, 2009|Breads, Sides & Salads, Entrees, Recipes|6 Comments

About the Author:

Blogger Bonnie Tandy Leblang has been covering food since before it was hip to do so! She’s penned magazine, newspaper and syndicated food columns in addition to cookbooks. Follow her on twitter @BonnieBOTB and on Instagram@BiteoftheBest and at @BonnieBOTB "I eat for a living!” is her mantra, sharing what she’s sampled so you’ll know where (or where not) to go, plus what food products and gadgets to try. For her full bio go to the about us page.

6 Comments

  1. marty heermann August 30, 2012 at 1:13 pm

    how to store the potato and the lenght of time on storage–fridge or open air??

  2. Melissa's Produce April 5, 2013 at 12:06 pm

    Marty – You want to store the Dutch Yellow Potatoes in a cool dark place. Typically in the pantry is where I like to store potatoes. If you could keep them in cool, dark, open air storage you should be able to keep them for 2-3 weeks

  3. Sharon March 16, 2014 at 1:49 pm

    Is it necessary to wash the potatoes before I use them in a recipe?

  4. Melissa's Produce March 17, 2014 at 8:48 am

    Sharon – Yes. We always recommend washing produce before eating.

  5. Rose January 3, 2015 at 7:17 pm

    Love these potatoes and everyone I cook them for loves them too. But they do have a short shelf life compared to a high starch potato. Also try with canola or safflower oil and add salt just before serving they are so perfect. Hard to find these but if you do just buy them – priced just under $4 for 1.5lb bag.

  6. Elsie Clees April 18, 2016 at 7:04 pm

    I boiled these potatoes until tender in highly salted water. Drained. Poured melted
    Butter over them. I did not do this, but you could sprinkle with parsley or chives or
    Anything else you prefer. If not salted to your liking you can add more salt when you
    Take a helping.

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