This recipe for dutch oven potatoes (baked in the oven) is the best hassle-free side dish that requires no boiling and no peeling yet still tastes amazing! It’s the perfect choice for a weeknight dinner, dinner party, Thanksgiving, or Christmas. The ingredient list is simple, the prep time is short, and the end result is melt-in-your mouth roasted potatoes that are slightly crispy on the outside and creamy in the middle.
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Lizzie’s Notes
There’s something so comforting about roasted potatoes as part of a cozy meal. They can pair with just about anything and are easily elevated to something that feels fancy by fresh herbs, a little butter or oil, and a pinch of salt.
If you thought roasting potatoes was simple already, just wait until you try these dutch oven potatoes! Baking them in a covered pot traps heats and moisture that slow cooks the potatoes into tender, creamy balls of perfection. Since they’re coated in butter, they also develop browned and slightly crispy skin that you’d find in regular roasted potatoes. It’s a total win-win!
Plus, using baby potatoes means you don’t have to peel or boil them either. The whole process is mostly hands-off! If you’re looking for an option that’s even easier than mashed potatoes, this one’s for you.
Ingredients and Substitutions
- Potatoes: I recommend using baby potatoes, especially rainbow or tri-color ones if you can find them (they’re so pretty!), so that you don’t need to do any chopping! You can substitute fingerling potatoes. If you only have big potatoes, cut them into smaller pieces.
- Butter: If you need to make your dutch oven potatoes vegan, use a vegan butter substitute or extra virgin olive oil.
- Garlic and onion powders: I don’t recommend using fresh garlic, since it could burn due to the long cooking time. You can use diced fresh onion in lieu of powder if that’s all you have.
- Rosemary and parsley: Feel free to sub other herbs you have on hand, such as thyme or oregano.
Instructions
The full recipe card for dutch oven potatoes is at the bottom of the post. Here’s a preview of the very EASY steps!
Scrub the potatoes clean and trim off any brown spots. Melt the butter in a dutch oven over medium heat. Remove from heat, add the potatoes and seasonings, and stir until coated.
Cover and bake at 400 degrees F/204 degrees C, shaking once halfway through, until the potatoes are fork-tender and browned to your liking.
Equipment
This recipe requires a dutch oven with a lid. If you don’t have a dutch oven, use a heavy-bottomed, oven-safe pot tightly covered with an oven-safe lid or even foil. You can also use a casserole dish covered with foil, but the potatoes may need a shorter cooking time and may not have the same creamy texture as they would if you used a covered pot.
Storage and Reheating
Keep leftover roasted potatoes in an airtight container in the refrigerator for 3 to 5 days. Reheat them on a baking sheet for 5 to 10 minutes at 350 degrees F/177 degrees C or in the microwave in 30-second intervals on high until warm. They may dry out a little during the reheating process, but you can add some butter or oil to them before serving if desired.
If you are reheating the entire batch of dutch oven potatoes instead of one or two servings, put them back in the covered pot. Reheat for about 10 to 15 minutes at 350 degrees F/177 degrees C. This is helpful if you are making the recipe in advance to bring to a potluck, Thanksgiving, or Christmas.
Serving
Enjoy the potatoes as is or serve them with a dollop of sour cream or pat of butter. You can garnish them with more fresh herbs or a sprinkle of flaky salt, such as Maldon sea salt flakes. They also taste delicious mixed with bacon bits and shredded cheese, such as cheddar or parmesan.
More Potato Recipes
Love these easy dutch oven potatoes? Check out these other side dishes with potatoes while you’re here:
📖 Recipe
Dutch Oven Potatoes
Equipment
Ingredients
- 2 pounds baby potatoes - tri-color/rainbow if you can find them!
- 4 tablespoons salted butter
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- ½ teaspoon salt
Instructions
- Preheat the oven to 400 degrees F/204 degrees C. Arrange the racks so that the dutch oven can fit on the center rack.
- Scrub the potatoes clean under running water and pat dry. Use a knife to trim off any brown spots.
- Melt the butter in the dutch oven over medium heat.
- Remove from heat. Add the potatoes along with the garlic powder, onion powder, parsley, rosemary, and salt. Stir until coated.
- Cover the dutch oven and place it on the center rack of the preheated oven. Bake for 35 to 45 minutes, shaking the pot (using oven mitts) once halfway through the cooking time. The potatoes should be fork-tender and lightly browned.
- Remove from the oven, serve, and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- If you don’t have a dutch oven, use a heavy-bottomed, oven-safe pot with an oven-safe lid or tightly covered with foil.
- Serve the potatoes as is or with additional pats of butter, more fresh herbs, flaky salt, sour cream, shredded cheese, or even bacon bits.
- Store leftovers in an airtight container in the fridge for 3 to 5 days. Reheat on a baking sheet in the oven at 350 degrees F/177 degrees C for 5 to 10 minutes or in the microwave in 30-second intervals on high. The potatoes may dry out a little during reheating, so add some more melted butter or oil if desired.
- If you want to reheat the entire batch of potatoes at a later time (if you made them in advance for the holidays, for example), keep them in the dutch oven with the lid. Reheat in the oven at 350 degrees F/177 degrees C for 10 to 15 minutes.
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