Sometimes when I come home late, I have to make a meal for the family with whatever is left in the fridge. We always keep a bag of Melissa’s Dutch Yellow Potatoes on hand, so I commonly revert back to this quick and simple classic. Most importantly, the kids and my boss love it.
This is a simple 2-step process. First, you cook the potatoes in boiling acidulated water. The vinegar acts to prevent the starch from breaking down. Next, you strain and slice the potatoes, then pan-sear them as if you were cooking scallops. Finish with some butter, sea salt, and fresh parmesan; you’re all set with a delicious meal (or side) in around 20 minutes.
About Dutch Yellow Potatoes. Dutch Yellow® Potatoes or DYPs®, are the perfect small potato. Grown in nutrient-rich volcanic soil, DYPs® are produced under the best conditions possible. These potatoes are round with golden yellow skin and creamy yellow flesh. DYPs® have a rich texture with a mixture of buttery and nutty flavors and the perfect amount of starchiness. Naturally resistant to greening and sprouting, they’re convenient to use and have a great shelf life.
- One bag of Dutch Yellow Potatoes (about 1 lb)
- 1 tablespoon white vinegar or cider vinegar
- 1 tablespoon olive oil
- 2 tablespoon butter
- 1 tablespoon kosher or sea salt
- fresh chives and fresh cracked peppers to garnish
Put your potatoes in a small sauce pot cover with cold water, add vinegar, and bring to a boil. Boil for about 15 minutes or until they are fork tender. Strain the potatoes and run cool water over them so they are easy to handle. Slice the in half. Get a saute pan hot and add the olive oil. Sear the potatoes on each side, or saute and flip, then finish with some whole butter off the heat. Garish with chives, salt and pepper and serve with a blizzard of fresh parmesan.