Side dishes for big family meals can often be a long, tedious process that you try to squeeze in, when often times you have limited space and time. These baby Dutch oven herbed potatoes are so easy and require very little prep time. They go great and help complete any festive feast such as prime rib, ham, and even turkey! Dollop some sour cream on top, a sprinkle of parmesan or even some fresh cranberry sauce. You won’t be disappointed, no matter when you make these!
Dutch Oven Herbed Potatoes
Equipment
- 7 quart Dutch oven
Ingredients
- Melt the butter in the Dutch oven. Add the whole potatoes salt, and pepper and toss well to coat. Cover the pot and cook over low heat for 20 to 30 minutes, until the potatoes are just tender. Occasionally shake the pot, leaving the lid on to prevent steam from escaping and the bottom potatoes from burning. Remove from the heat and allow to rest for an additional 5 minutes. Toss with the herbs, and serve hot.
Instructions
- Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Don't overcook! Toss with the herbs, and serve hot.
- Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife.
- From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning.
- Turn off the heat and allow the potatoes to steam for another 5 minutes.
- Toss with the herbs, and serve hot.
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