These Dutch oven potatoes are fast, simple, and always tender. The sealed Dutch oven traps steam, gently cooking the potatoes until they’re soft inside. You can cook them on the stovetop for a quick side or finish them in the oven.
I like recipes that are made from scratch but don’t require much time—these Dutch oven potatoes fit the bill. They make a dependable side dish with minimal prep and just a few ingredients.
Because they’re so low-effort and flexible, they pair well with everything from weeknight dinners to holiday meals.
🥔 Ingredients
Yukon Gold potatoes: Small to medium Yukon Golds work best. Choose potatoes that are similar in size so they cook evenly.
Parsley: Stir in fresh parsley at the end of cooking; it won’t hold up to high heat. Other fresh herbs such as rosemary, thyme, or dill (with fish) also work well.
See the recipe card below for exact quantities.
📝 Tips to Make Them Better
- Leave the skin on: No peeling needed—wash and scrub instead. The skins add texture and flavor.
- Use a Dutch oven: A heavy cast-iron Dutch oven is necessary for the stovetop method to trap steam and cook evenly.
- Single layer if possible: Aim for one layer of potatoes, but a slight overlap is fine.
- Stovetop method saves oven space: Cook directly on the stove for a fast side dish—handy when the oven is full for holidays.
- Cube the butter to help it melt quickly and evenly.
🔪 How to Make
The method is straightforward and reliable—follow the steps and trust the process.
Step 1: Wash and scrub the potatoes, then pat them dry.
Step 2: Over medium-low heat, melt cubed butter in a large Dutch oven—keep the heat low so the butter doesn’t brown.
Step 3: Add the potatoes and sprinkle with salt, tossing to coat.
Step 4: Cover and cook for 20–25 minutes. Every 5 minutes or so, give the pot a good shake with the lid on to prevent sticking.
Pro tip: Keep the lid on during cooking so the steam remains inside.
Potatoes are done when a fork pierces them easily.
Step 5: Stir in fresh parsley or other herbs and cook for a few more minutes, then serve warm.
Leftovers make excellent breakfast potatoes—dice and pan-fry with an egg.
Oven baking method: If you prefer the oven, the skin will be less crisp but the potatoes will still be tender.
- Preheat the oven to 400°F (200°C).
- Start on the stove: melt butter, add potatoes and salt, and stir to coat.
- Cover and transfer the Dutch oven to the oven; bake 30–40 minutes or until tender.
🍽 Ways to Serve
These potatoes are versatile—serve them with seafood, poultry, or steak. A few pairing ideas:
- Steamed or baked salmon
- Smoked turkey or roasted turkey breast
- Grilled chicken
- Steak with sautéed mushroom sauce
- Lemon garlic aioli or lemon dill sauce for dipping
🥘 Other Dutch Oven Recipes
-
Overnight Sourdough Bread
-
Dutch Oven Corned Beef and Cabbage
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Chicken Tomato Soup
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Recipes to Make in a Dutch Oven
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📋 Recipe
Dutch Oven Potatoes
Equipment
- Dutch oven
- Colander
Ingredients
- 3 pounds Yukon Gold potatoes
- 4 tablespoons butter (1/2 stick), cubed
- 1 teaspoon salt
- 1/4 cup fresh parsley (or other fresh herbs)
Instructions
Stovetop – Preferred Method
- Thoroughly wash and scrub the potatoes; pat dry.
- Over medium-low heat, melt the cubed butter in a large Dutch oven—avoid high heat so the butter doesn’t burn.
- Add the potatoes, sprinkle with salt, and toss to coat.
- Cover and cook 20–25 minutes. Every 5 minutes, shake the pot with the lid on to prevent sticking.
- Potatoes are done when a fork pierces them easily. Stir in fresh herbs and cook a few minutes more. Serve warm.
Baking in the Oven
- Preheat oven to 400°F (200°C).
- Follow steps 1–3 from the stovetop method to coat the potatoes.
- Place the lid on the Dutch oven and transfer it carefully to the oven.
- Bake 30–40 minutes or until the potatoes are fork-tender. Stir in parsley and serve warm.
Notes
Cooking tips:
- Do not overfill the pot. Potatoes should be able to move to avoid sticking.
- Cube the butter so it melts evenly and quickly.
Ingredient notes:
- Yukon Gold potatoes: Small to medium sizes work best; match sizes for even cooking.
- Parsley: Add at the end to preserve fresh flavor. Substitute rosemary, thyme, or dill if desired.