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Sep 6, 2011 05:06 AM

What to do with baby yukon gold potatoes??

I have 2 lbs. of really cute baby yukon gold potatoes, and need help, idea's, recipes for what to do with them? I love roasted potatoes, but never roasted any that were small, or "baby" size before. All replies very appreciated!

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  1. Have you tried crash hot potatoes from the Pioneer Woman? I love playing with them--using chicken fat/bacon fat, garlic, different seasonings, even using sweet potatoes are good. Baby yukon golds work well with it.

    1. Jamie Oliver has a great recipe for potato salad in a lovely lemon and caper vinaigrette, baby yukon golds would be great here. He serves it with smoked salmon, which I've done and enjoyed, but the salad is great on its own as a side dish. I usually add snipped dill and thinly sliced scallions to the salad. Here's a link:

      Small potaotes are also great in a roasted garlic potato dish that I found in Barbara Kafka's Microwave Gourmet. You toss whole new potoates with extra virgin olive oil, kosher salt and freshly ground pepper, and crushed garlic cloves. Use a couple tablespoons oil and five or so garlic cloves. Cover tightly with plastic wrap. Cook in the microwave for seven to ten minutes, depending on the size of the potatoes, shaking the pan halfway through; this is a great and quick side dish, perfect for small potatoes.

      1. When I get small, fresh potatoes, I like to use a method of salt roasting that I first read abbot in Patricia Wells' cookbook At Home in Provence. So simple and obviously an old method, but it was new to me at the time.

        For 2 lbs. of potatoes, sprinkle 2 tsp. coarse salt in the bottom of a casserole just big enough to hold thw potatoes (she uses a clay one, but I have only a glazed one and it is fine). Sprinkle another 2 tsp. of salt over top. Cover tightly and roast until tender in the interior. Ms. Wells doesn't suggest additions, but I like to place a sprig of fresh thyme in the middle.

        The taste and texture of this method really seem to highlight the flavor of special potatoes.

        1. I love to oven roast them with evoo, s&p and rosemary, then smash them with sour cream, milk/cream, cream cheese= really any combo of milk and some cheese.
          They are so creamy.

          1. Norwegian Ambrosia; steam the spuds and douse w/ melted butter and fresh dill.