How to Cook Small Dutch Yellow Potatoes

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Dutch yellow potatoes are a waxy, heirloom potato with a rich flavor and golden-colored, dense flesh that makes them well suited for almost any cooking method. Because they hold their shapes well after being cooked, Dutch yellow potatoes do well in dishes such as gratins or potato salads. However, because Dutch yellow potatoes may be difficult to find, they might need to be substituted with other potatoes that have similar characteristics.

Benefits of Waxy Potatoes

  • Waxy potatoes have less starch than starchy potatoes; when cooked, they have a smooth, waxy texture. Because of their lower starch content and high moisture content, Dutch yellow potatoes retain their shapes after being cooked -- starchy potatoes often break into a gluey mess -- but do not become dry and chalky. Because of this, unlike other waxy potatoes, Dutch yellows also do well as mashed potatoes.

Boiling Dutch Yellow Potatoes

  • Scrub Dutch yellow potatoes under running water to remove any dirt or debris. The potatoes are thin skinned, especially when small, so the skins are edible. Keeping the skins on enhances the rich taste of the final dish and also boosts nutritional content. Bring a pot of water to a rolling boil, making sure you can comfortably fit all of the potatoes inside, fully submerged. Stab the potatoes with a fork to allow steam to escape during cooking and cook for 20 minutes until the potatoes are soft through to the center. Serve them hot or cool, or cut into pieces to use in stews, soups and salads.

Baking Dutch Yellow Potatoes

  • Dutch yellows can be baked or broiled, either whole or in pieces. Because they retain their shapes, use them to make potatoes gratin or roast potatoes. Cut the potatoes into the desired shape -- into chunks for roasted potatoes, thin slices for a gratin or left whole for baked potatoes. Place them in an oven-safe baking tray. Preheat the oven to 350 Fahrenheit and bake the potatoes until they are cooked. Dress them with sauce or toss them in oil such as duck fat as needed. It can take 45 minutes for a gratin to fully cook, around 50 minutes for potatoes to roast and 30 minutes to bake a small-sized whole Dutch yellow potato.

Substitute Potato Varieties

  • Dutch yellow potatoes are available in some farmer’s markets or upscale grocery stores. If you can’t find them, use another waxy potato in its place, since the texture is similar. Yukon gold potatoes are readily available yellow-fleshed waxy potatoes that can be used to make gratins and potato salads and be roasted or baked. For roasted potatoes, a notable substitute is to use fingerling potatoes such as French fingerling or Russian banana potatoes, which can be cooked and used whole.

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