HOME > Chowhound > Home Cooking >

What to do with baby yukon gold potatoes??

c
cherrypoprocks Sep 6, 2011 05:06 AM

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!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. chowser RE: cherrypoprocks Sep 6, 2011 05:21 AM

    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.

    http://thepioneerwoman.com/cooking/20...

    1. j
      janniecooks RE: cherrypoprocks Sep 6, 2011 05:36 AM

      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:

      http://www.jamieoliver.com/recipes/fi...

      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. Terrie H. RE: cherrypoprocks Sep 6, 2011 05:40 AM

        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. monavano RE: cherrypoprocks Sep 6, 2011 07:41 AM

          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. Passadumkeg RE: cherrypoprocks Sep 6, 2011 07:45 AM

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

            1. buttertart RE: cherrypoprocks Sep 6, 2011 10:37 AM

              Roast them on top of the stove in butter or - much better - duck fat. Just keep shaking the pan once in a while until they're done. Salt and pepper.
              Steam them and douse them with butter and a good shake of Sherry vinegar.

              1. agoodbite RE: cherrypoprocks Sep 7, 2011 10:54 AM

                Really small potatoes like that tend to have a lovely, earthy flavor that I love to highlight so I keep it simple. My favorite preparation is to cook them in a foil packet on the grill (or even in the coals). Wash 'em in the sink then arrange on some heavy duty foil that you've either drizzled some with olive oil or smeared with butter. Put your potatoes on the foil in a single layer. Add another drizzle of olive oil or some pats of butter. Season with salt and pepper. If you want, scatter around some very thinly sliced sweet onion. Throw in a thyme sprig or two (or any other fresh herb you like to pair with potatoes), seal the foil up tight and throw on the grill. You'll know they're done when the packet starts to puff up. For really small potatoes, it only takes 15 or 20 minutes, depending on the temp of your grill, of course.

                1. k
                  karykat RE: cherrypoprocks Sep 7, 2011 11:01 AM

                  Cooking Illustrated had a great recipe for small potatoes that would be great with Yukons.

                  You cook them in chicken broth in a skillet until the broth has been absorbed and cooked away. Then you turn up the heat to just make the skins a little crusty. Put some herbs in if that sounds good.

                  You end up with potatoes that are creamy and flavorful inside from the chicken broth and crunchy on the outside.

                  I make a big batch of these at the beginning of the week and have it as a side dish throughout the week.

                  Let me know if you want recipe details.

                  1. j
                    j3jay RE: cherrypoprocks Jun 22, 2014 08:41 AM

                    The best recipe for these was on the package of potatoes and I CANNOT find it! If it is on the package. Put it on this site, please.

                    1 Reply
                    1. re: j3jay
                      t
                      Tatania RE: j3jay Jun 22, 2014 11:02 AM

                      There was a pan-roasting recipe I fell in love with on the package of some small new potatoes Trader Joe's used to sell -- might be the same one. Lost the recipe, but here's what I remember: slick the clean potatoes and whole, peeled garlic cloves with olive oil. Cook slowly in one layer (I use a cast iron pan) on low heat with a sprig of rosemary and a good splash of coarse salt. Roll the potatoes around occasionally. When the potatoes and garlic start to brown a bit, cover -- without adding extra liquid -- and cook until tender.

                    2. John E. RE: cherrypoprocks Jun 22, 2014 09:22 AM

                      I would treat them like small red, new potatoes. You could boil them then put in a pan with butter garlic and parsely. After a while in the pan, I sometimes smash them down until they get a crust on both sides. I salt and pepper them while in the pan.

                      1. j
                        JasFoodie RE: cherrypoprocks Jun 22, 2014 10:38 PM

                        I'd roast them for sure. Try them with rosemary and lavender (my latest discovery) for something different and delicious.

                        Start by parcooking the taters - I nuked mine in the microwave with just enough water to cover and a little bit of dried lavender for 8 minutes. Then drained and nuked again for a couple of minutes to help dry them out. Then toss with a bit of olive oil, rosemary and a little bit more dried lavender and roast. Finish with a light sprinkling of fleur de sel or some other large flakey salt so that you get a pop of salt here and there.

                        My oh my.. the subtle lavender is a tasty addition to potatoes.

                        Show Hidden Posts