Baby Dutch Yellow Potatoes With Roasted Hatch Pepper Vinaigrette Recipes

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BABY DUTCH YELLOW® POTATOES WITH ROASTED HATCH PEPPER VINAIGRETTE



Baby Dutch Yellow® Potatoes with Roasted Hatch Pepper Vinaigrette image

Provided by Chef Marco Zapien

Categories     Side Dish

Time 15m

Yield 10

Number Of Ingredients 12

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 Peppers, roasted
1 Melissa's Perfect Sweet Onion; julienned, caramelized
Salt and Pepper to taste
1¾ cups Salad Oil
2 cups Seasoned Rice Vinegar
½ cup Granulated Sugar
½ pound Melissa's Hatch Peppers, roasted
2 cloves Garlic, chopped
Salt and Pepper to taste

Steps:

  • Preheat oven to 350ºF.
  • In a bowl, toss together the DYP's, garlic, olive oil and salt and pepper and place on a baking sheet. Roast in the oven for 25 minutes or until the potatoes are fork tender.
  • Remove them from the oven 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 Peppers in a mixing bowl.
  • Add the dressing, give it a gentle toss and serve.

Nutrition Facts : ServingSize 10 - 12 servings

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