Baby Dutch Yellow Potatoes with Roasted Hatch Chile Vinaigrette

Recipe adapted from Melissa’s: The Freshest Ideas in Produce and Chef Marco Zapien.

Ingredients

  • 3 pounds Melissa's Baby Dutch Yellow® Potatoes (DYP's), halved
  • 2 cloves Garlic, chopped
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 pound Melissa's Hatch Chiles, roasted
  • 1 Melissa's Perfect Sweet Onions, julienned; caramelized
  • Salt and Pepper to taste

Instructions

Set EGG for indirect cooking (no convEGGtor) at 350ºF/177ºC.

In a bowl, toss together the Baby Dutch Yellow Potatoes, garlic, olive oil and salt and pepper and place in a Stir Fry and Paella Pan.

Roast in the EGG for 25 minutes or until the potatoes are fork tender.

Remove them from the EGG and let cool.

To make the vinaigrette, combine all of the ingredients, except for the oil, in a blender.

Slowly drizzle the oil in to emulsify. Adjust the seasonings.

To assemble the salad, gently toss the potatoes, caramelized onions and the Hatch Chiles in a mixing bowl.

Add the dressing. Give it a gentle toss and serve.

Makes about 10-12 servings

Vinaigrette Ingredients

  • 1¾ cups Salad Oil
  • 2 cups Seasoned Rice Vinegar
  • ½ cup Granulated Sugar
  • ½ pound Melissa's Hatch Chile, roasted
  • 2 cloves Garlic, chopped
  • Salt and Pepper to taste

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