I’m shooting for a new theme this year and it’s called Happy Hassle Hosting. Family and friends coming over, no matter the amount, will always be a hassle – a happy hassle, though. I’m running around the house with my vacuum hitting floors that have already been cleaned, not properly prioritizing the menu no matter how many times I planned, and searching for the lighter for the ump-teenth time to light a candle. And soon enough, nieces and nephews will be running down the halls, ice ran out, and the speakers stopped syncing – but somehow the evening ends and the house is wrecked, but I wouldn’t change a thing.

I try to set myself up for success, though, as by now the “pre-hosting hectics” are a part of the process. This recipe, found in Ina Garten’s Barefoot in Paris cookbook is truly a game changer. A Dutch oven, stick of butter, and a little cooking magic make creamy potatoes with blistered salty herbed skins that will have guests craving for more and the chef praising the ease. Happy hosting, everybody.

Dutch Oven Herbed Potatoes (No Peel, No Boil, No Bake!)

0.0 from 0 votes

Cook Mode

Keep the screen of your device on

Servings

servings

Ingredients

1/2 stick unsalted butter
2 1/2 pounds small white or Yukon gold potatoes, scrubbed clean
2 teaspoons kosher salt, preferably with garlic
1/2 teaspoon fresh black pepper
3 tablespoons chopped assorted herbs, see notes

Directions

Melt the butter over medium heat in a 8-quart dutch oven.
Add the whole potatoes, salt, and pepper, and toss.
Cover the pot tightly and cook over low heat, 20-30 minutes until the potatoes are tender when poked with a fork or knife. Shake the pot every 5-or-so minutes to prevent the potatoes from sticking and burning.
Turn the heat off, leaving the lid on, and allow the potatoes to steam for another 5 minutes. Transfer to a bowl, toss with the herbs, and taste for more salt or pepper. Serve hot.

Notes

A Dutch oven is preferred to cook these, as the cast iron enamel will hold the heat, allowing these to cook and steam with the lid on in a short amount of time. I have always found great deals on Dutch ovens at Kohls, or even thrift stores.
You can use whatever herbs you have on hand, or would compliment your menu. For instance, a menu that features Salmon would go well with chives, dill, and parsley. A menu with beef would be delicious with chives, rosemary, and thyme. A menu with chicken would be great with dried herbs de provence!

Did you make this recipe?

Tag @vodkaandbiscuits on Instagram and hashtag it with

Like this recipe?

Follow @vabrecipes on Pinterest

Dutch Oven Herbed Potatoes (No Peel, No Boil, No Bake!)