Garlic Butter Baby Potatoes in Dutch Oven (Edit recipe)

Boil the potatoes

1. Place the baby potatoes in a Place the baby potatoes in a large pot and cover them with cold water. Bring to a boil over medium-high heat and cook for 10–12 minutes or until fork tender. Drain and set aside.

Brown the butter

1. Heat a Dutch oven over medium heat and add three tablespoons of butter. Let it melt, then cook for 3–4 minutes until it begins to brown, giving it a nutty aroma.

Sauté the Garlic

1. Add the minced garlic to the browned butter. Sauté for about 30 seconds, stirring constantly, until fragrant. Be careful not to overcook the garlic, as it can turn bitter.

Add herbs and lemon

1. Stir 1–2 tablespoons of fresh rosemary and squeeze in the lemon juice. Let the mixture cook for 1–2 minutes, stirring gently, to combine the flavors.

Add the potatoes

1. Carefully add the boiled potatoes to the Dutch oven—season with salt and pepper. Stir or toss gently to coat the potatoes in the flavorful butter mixture.

Cook until golden

1. Cook the potatoes for about 10 minutes over medium heat, stirring occasionally, until they develop a beautiful golden-brown color, absorb the flavors, and achieve a crispy skin.
2. To serve, Transfer the garlic butter baby potatoes to a serving dish and garnish with more fresh rosemary or fresh chopped parsley.
3. Quick tip: No Dutch oven? Use a cast-iron skillet, deep sauté pan, or a wide stockpot.