The BEST Dutch Oven Potatoes (Stovetop)
Make sure you use a Dutch Oven or an equivalent heavy pot.
Ingredients
- 4 Tablespoons butter
- 2 pounds 2 lbs of small new potatoes or fingerling potatoes scrubbed, peeled or unpeeled
- 4 cloves garlic minced
- 1 teaspoons sea salt use less if of butter is salted
- 1/2 teaspoon freshly ground black pepper
- 2-3 Tablespoons chopped fresh herbs such as rosemary, thyme, parsley
Instructions
- Thoroughly wash the potatoes. Cut any larger potatoes in half to ensure they are bite-sized.
- In a Dutch oven or a large heavy skillet, melt the butter over medium heat.
- Add the minced garlic to the Dutch oven and sauté for about 1-2 minutes until fragrant.
- Add the potatoes to the skillet or Dutch oven, then sprinkle them with sea salt and freshly ground black pepper. Stir everything together so that the potatoes are well coated with the butter and garlic.
- Cover the Dutch oven with a lid and reduce the heat to low. Allow the potatoes to cook for about 25-30 minutes, stirring occasionally to ensure they don't stick to the bottom of the pan and cook evenly. The potatoes are done when they are tender and can easily be pierced with a fork.
- Once the potatoes are cooked, sprinkle the fresh herbs over them and stir well to combine.
Tried this recipe?Let us know how it was!
