I Never Roast Potatoes Anymore — Ina Garten Taught Me to Swap This Perfectly Easy Method Instead
I am a very good cook who doesn’t love to cook for people. Don’t get me wrong — I like when people enjoy my food, but I just don’t like the pressure of hosting dinner parties and get-togethers. I prefer to hang out with my guests than be stuck in the kitchen attending to a meal — no matter how good it turns out. I’m just not a natural host.
With that in mind, whenever I am having anyone over for dinner I always plan the menu around dishes that I can either prep ahead of time, like lasagna Bolognese, or can be put in the oven and left to cook like low-and-slow roasts (because again, my priority is chatting with my guests, not hands-on cooking). A side dish I have been returning to over and over for years that fits perfectly into this mold is Ina Garten’s Dutch oven potatoes.
What Makes Ina’s Dutch Oven Potatoes So Good
These are the most hands-off potatoes I’ve ever cooked in my life. You wash small creamer or fingerling potatoes, melt some butter in a Dutch oven, and throw them in with some herbs and salt and cover the pot. That’s it. The potatoes cook in the butter and herbs and come out browned on the outside, tender and fluffy on the inside, and infused with buttery, herby flavor. They’re my perfect dinner party side.
This technique is very flexible. Ina’s original recipe calls for fingerling potatoes and fresh dill, but you can use any small potato and any fresh herb. I’ve used everything from parsley to sage, and the potatoes have always been delicious. It’s the perfect way to use up any herbs you happen to have around — especially ones that may have seen better days.
How to Make Ina Garten’s Dutch Oven Potatoes
Wash the potatoes. You can use any small potato for this dish. I usually use small creamer or baby potatoes, but Ina’s original recipe calls for fingerlings. There’s no need to peel the potatoes, but make sure to wash off any lingering dirt.
Melt the butter. In a large Dutch oven, melt a few tablespoons of butter. The amount of butter you use doesn’t have to be very specific. Ina’s original recipe calls for 2 tablespoons of butter for 1 1/4 pounds of fingerling potatoes. I typically cook between 1 and 1 1/2 pound of potatoes — because that’s what fits comfortably in a single layer in my Dutch oven — and use 2 to 3 tablespoons of butter.
Add the potatoes, herbs, and salt to the pot. The amount of herbs is also flexible. I usually just use whatever is already in my kitchen, which amounts to a few sprigs of a few different herbs. Use your judgment and/or what you have. No need to chop them if you don’t want to, keep it easy and just throw in whole sprigs. Stir the potatoes to coat evenly.
Shake. Cover the Dutch oven with a lid and turn the heat down to low. I said this was hands-off and it almost is, with the exception of shaking the pot — with the lid still on — a few times during the course of cooking. I try and shake the pot once every 10 to 15 minutes. You want to shake the pot vigorously enough that you can hear and feel the potatoes moving around, so you know they’re not getting stuck to the bottom of the pot.
Test and serve. You’ll know the potatoes are done when they’re easily pierced with a knife. How long this takes will depend on how many potatoes are in the pot, your stove’s heat level, and the size of the potatoes. Very small ones can be done in around 20 minutes, while larger ones can take up to 40. Start checking around the 20-minute mark. I like to sprinkle the potatoes with some extra herbs if I’ve got them, and a crack of black pepper.
What to Serve with Ina’s Dutch Oven Potatoes
Here are a few low-touch mains to serve with these potatoes. Take a page from my book and prioritize a fuss-free meal the next time you’re hosting a gathering.
This article originally appeared on The Kitchn. See it there: I Never Roast Potatoes Anymore — Ina Garten Taught Me to Swap This Perfectly Easy Method Instead
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