Dutch Yellow Potatoes | Baby Potatoes

Melissa's Dutch Yellow® Potatoes (DYP's®) are round with distinct yellowish-white skins. These baby potatoes can be cooked in almost any way imaginable and provide a delicious way to round out a healthy diet. They have a light, subtle flavor and a creamy texture. To preserve the nutrients in these wonderfully healthy treats, leave the skins on and simply scrub gently in water before using.

Baby Potatoes - All you need

photo via http://www.shutterbean.com/

Follow Melissas Produce's board Dutch Yellow® Potatoes! on Pinterest.

Dutch Yellow Potatoes - America's Favorite Potato

Our Baby Dutch Yellow Potatoes grow in soft, sandy volcanic earth. This gives them a steady flow of air, water, nutrients and minerals, so they grow to a consistent size and shape and develop thin, healthy skins, with few exterior defects.

Many baby potatoes are grown in hard, rocky soil become misshapen, water-logged and develop a thick skin to protect themselves from the rocks. 

Because DYPs aren’t stressed during the growing process, they resist greening and sprouting and have a great shelf-life. 

Choose potatoes that are firm with no soft or dark spots, cuts, or holes. Pass over any with a green-tinged hue; they contain toxic alkaloids that the potato develops when exposed to light. Avoid old potatoes that have started to sprout.

If you buy potatoes in bags, open them right away and discard any potatoes that are rotting; one bad potato can spoil a bagful. Store in a cool, dry space away from sunlight. New potatoes are more perishable than mature potatoes, and should be used within a few days.

Don't wash potatoes until you're ready to cook them. Scrub well with a vegetable brush under running water, and remove sprout buds or dark spots.

Smashed Dutch Yellow Potatoes
Yield: 6 servings
2 pounds Baby Dutch Yellow Potatoes
3/4 cup water
6 tablespoons extra-virgin olive oil, divided use
1 teaspoon chopped fresh thyme
Coarse salt (kosher or sea) and freshly ground pepper

1. Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Arrange potatoes on rimmed baking sheet, pour 3/4 cup water onto baking sheet, and wrap tightly with aluminum foil. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. Remove foil and cook 10 minutes. If any water remains on baking sheet, blot dry with paper towel.

2. Drizzle 3 tablespoons oil over potatoes and roll to coat. Space potatoes evenly on baking sheet and place a second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick. Sprinkle with thyme, season with salt and pepper to taste. Drizzle with remaining 3 tablespoons oil. Roast potatoes on top rack to 15 minutes, then transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.

Nutrition information (per serving): 140 calories, 40 percent of calories from fat, 7 g fat, 2 g saturated fat, 3 mg cholesterol, 14 g carbohydrates, 1.5 g protein, 220 mg sodium, 2 g fiber

Source: The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine (America’s Test Kitchen, $40)

How amazing do these #DutchYellowPotatoes look?! Boiled, smashed, and roasted in the oven... #betterthanfries #healthyoptions

A photo posted by www.Melissas.com (@melissasproduce) on

...and when we receive letters like this, how can we not share them with you?

"Hello Melissa's.
My name is Carol Lindsey and I wanted to send you a note to let you know how much my 17 yr old granddaughter Kayla LOVES your PeeWee Dutch yellow potatoes when I roast them with my blend of herbs, oils and spices.

K plays many sports so a few years ago I started bringing her snack bags for after her away games so she could eat healthy snacks on the long bus rides home.

She has always loved potatoes which is fine by me because she won't eat anything made of a bread dough, (not even pizza!), so they are a good source of energy for her.

Last year I started roasting the small red potatoes for her after her volleyball games which was a bit time consuming (but I'll go the extra mile for my sweet K), and then I happened to come across the peewees which take no time at all to roast.

Well, over the course of the last year and a half, the peewees became the post game tradition for the whole volleyball team and since she's a senior this year, one of the dad's said his daughter insisted that they had to keep the tradition going so he HAD to get Kayla's grandma's recipe! I even made her a cookie cake for her birthday that was on a game night and I put 17 peewees on it with a dollop of icing on each one. She loved it!

The reason I decided to let you know how much joy your potatoes give us is because she texted me from school last week to see if I would make the peewees for her holiday party at school! Most kids want cookies, candy,  etc. but she wanted potatoes.... and when word got around school that Kayla's grandma's potatoes were in the building, she was a popular girl :).

As you can tell, my Kay is very precious to me so when something makes her that happy, it makes her Nanna happy, too.

Thanks for providing us with one of life's little pleasures.

Carol L"

Popular Posts