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Roasted Rosemary Baby Dutch Yellow Potatoes


Roasted Rosemary Baby Dutch Yellow Potatoes


Yield: 6 servings

Oven: 400ºF

Preparation time: 15 minutes

Cook Time: 25 – 30 minutes

4 pounds Melissa’s Produce baby Dutch yellow potatoes, scrubbed with a potato brush – See Kitchen Note

1 tablespoon roughly chopped fresh rosemary, reserve stems

olive oil

kosher salt, as needed

freshly ground black pepper, as needed

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1.   Preheat oven to 400ºF.

2.   In a large bowl, toss cleaned potatoes with rosemary and enough olive oil to evenly coat. Add salt and pepper as desired.

3.   On a baking sheet lined with parchment paper, spread prepared potatoes in an even layer tucking the reserved rosemary stems across. Place in preheated 400ºF oven and allow to roast, stirring halfway through, until golden brown in color and cooked through the middle, approximately 30 minutes.


Kitchen Note: Melissa’s Produce baby Dutch yellow potatoes are available in most major grocery stores, but feel free to substitute with yukons if your store doesn’t carry them. Just make sure you quarter yukons so they cook faster and note that your cooking time will vary! Feel free to substitute thyme or herbs de Provence in place of the rosemary.