Have you tried Baby Dutch Yellow Potatoes yet? They’ve saved many a dinner for me, when I didn’t know what else I was going to put on the plate to fill up hungry teenagers.
They’re small, so they cook fast (good for weeknight dinners), they do well baked, roasted, boiled, steamed, sautéed or mashed. They have a naturally creamy, buttery quality, which is always good, AND they’re grown in the fertile Snake River Plain region of Southern Idaho. As we know by now, Idaho spuds are the best!
Their versatility makes them a perfect partner for fish, fowl or meat, as well as the centerpiece of vegetarian and vegan options.
They’re the worthy subject of a brand new cookbook, “DYPs: The Perfect Everyday Potato Cookbook,” by Sharon Hernandez and Chef Ida Rodriguez (World Variety Produce, Inc. $19.99).
A cookbook launch party at Melissa’s Produce showed us just how versatile these babies are. Behold, what we tasted from the book:
Summertime Stuffed DYPs
Raquel’s Chile Lime DYPs
Latkes, of course!
DYP, Bacon and Cheese Stuffed Mushrooms
And did you know potatoes can also star in desserts?
Chocolate DYP Cake
Gluten-Free Peanut Butter Cookie Sandwiches
And DYP Ponuts (potato donuts)
Plus, I won a gift basket while I was there! My kids pounced on that delicious fruit when I got back.
Inspired by that, when I got home, I took advantage of the fact that the skin on DYPs is soft so you don’t peel them before cooking, and decided to pair them with another favorite new ingredient of mine – Kerrygold Garlic & Herb Butter. This already has chives, parsley, garlic, salt, dill, pepper and paprika in the Irish butter, and together, these spuds and butter are two things that just sounded like the best rustic mashed potatoes I could imagine.
Disclosure: Melissa’s Produce sent the book for review and the potatoes for recipe development. Kerrygold sent the butter for recipe development.