Butter-Garlic Baby Dutch Potatoes

Adapted from a recipe on the Melissa’s bag. I brought these potatoes to a breakfast potluck recently, and they were very popular. There was a lot of butter left in the bottom of the pan, though, so you could probably reduce the amount used. You may also wish to cut some of the larger potatoes in half.

1.5 lbs (24 oz) bag Baby Dutch Yellow Potatoes (such as Melissa’s brand)
1/2 cup (4 oz; 1 stick) unsalted butter, melted
2 tsp minced garlic
1 tsp kosher salt

Heat oven to 350F. Lightly coat an 8×8-inch pan with cooking spray. Combine melted butter, garlic, and salt. Toss potatoes with butter mix until they are well coated. Pour potatoes in prepared pan and cover with foil. Bake 30 minutes. Remove foil, stir potatoes, and bake and additional 10 to 15 minutes until golden brown.

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