Baby Dutch Yellow Potatoes With Roasted Hatch Pepper Vinaigrette Recipes

BUTTERY BABY DUTCH YELLOW POTATOES

Buttery Baby Dutch Yellow Potatoes image

Simple and satisfying, these baby potatoes work beautifully as a side dish for many dinners, or cold the next day turned into potato salad...even with eggs for breakfast. If you want potato salad the next day, double the recipe. Halve cold potatoes, add finely diced celery, a little mayonnaise, and a little finely chopped onion or shallot. Season to taste with salt, pepper and a little lemon zest for a fresh twist if desired.

Provided by Sally Cameron

Time 25m

Number Of Ingredients 7

Ingredients

1/1 2 pounds baby Dutch potatoes
1 tablespoon unsalted butter (or plant butter)
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon granulated garlic
3 tablespoons fresh chopped herbs (parsley, chives, thyme, oregano, chervil, rosemary, combination.)

Steps:

Place potatoes in a large saucepan with salted cold water. Bring to almost a boil, turn down and simmer on low until tender with pierced with a sharp knife tip, about 18 minutes.
When potatoes are tender, drain and set aside in a bowl. Potatoes can be done until this point and hour or two ahead. Keep at room temperature until ready to finish for serving.
To finish potatoes, warm olive oil and butter in a saute or fry pan over medium heat. When the oil and butter is warm and bubbling, pour in potatoes and season with salt pepper and granulated garlic. As potatoes begin to brown, move the pan around so potatoes brown somewhat evenly. When they are hot and ready to serve, toss with the fresh herbs and serve.

Nutrition Facts : Calories 213 kcal, Carbohydrate 40 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 5 mg, Sodium 209 mg, Fiber 5 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving

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

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 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

ROASTED BABY POTATOES

Roasted Baby Potatoes image

Quick and easy recipe for roasted baby potatoes. Bake them at the same time as you cook your main dish! Can also be used as a quick appetizer! These were so good you don't even need butter or salt to taste. Made the mistake of having them done before the main dish and they were almost all gone by the time dinner started!

Provided by Jenny

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

1 (24 ounce) bag unpeeled golden baby potatoes
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh rosemary, or to taste
sea salt and freshly ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.

Nutrition Facts : Calories 193 calories, Carbohydrate 30.2 g, Fat 6.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 90.6 mg, Sugar 1.3 g

LEMON GARLIC BABY DUTCH YELLOW POTATOES

Lemon Garlic Baby Dutch Yellow Potatoes image

I found this recipe on a bag of baby Dutch yellow potatoes that I recently bought for a different recipe. THIS recipe sounded so good that I changed my menu and prepared this instead. It was a hit with my family. Although it states "baby DUTCH yellow potatoes", I'm sure that this would work as well with any variety of baby potatoes. I haven't tried it with larger potatoes cut down to size. I used fresh lemon juice and I really think that this made the recipe so I can't vouch for it if you use the bottled stuff.

Provided by Hey Jude

Categories Low Protein

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs dutch yellow potatoes, halved
1/2 cup butter, melted
2 teaspoons garlic, minced
1 teaspoon salt
juice of one whole lemon
1 tablespoon parmesan cheese, grated

Steps:

Preheat oven to 350°.
Place potatoes in an 8" X 8" baking dish.
In a small bowl, combine melted butter, garlic, salt and lemon juice. Pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
Bake, covered, for 30 minutes. Uncover and bake and additional 10 minutes or until golden brown.

Nutrition Facts : Calories 330.1, Fat 23.6, SaturatedFat 14.8, Cholesterol 62.1, Sodium 774.4, Carbohydrate 27.3, Fiber 4.1, Sugar 2, Protein 3.7

More about "baby dutch yellow potatoes with roasted hatch pepper vinaigrette recipes"

BABY DUTCH POTATOES RECIPE - THE ANTHONY KITCHEN

Web Feb 21, 2017 In a medium-sized mixing bowl, combine the Baby Dutch Yellow Potatoes, oil, garlic, parsley (if using), salt, and pepper. Toss to …
From theanthonykitchen.com
4.2/5 (36)
Total Time 40 mins
Category Side Dish
Calories 134 per serving

Preheat the oven to 425° and have ready a large rimmed baking sheet lined with nonstick* aluminum foil.
Cut the smaller potatoes into halves and the larger ones into fourths. The pieces should all be roughly the same size.
In a medium sized mixing bowl, combine the potatoes along with the garlic, parsley, salt and pepper. Drizzle with canola oil and toss until well combined. Transfer mix to the baking sheet and sprinkle with a pinch of Kosher salt.
Place in the oven and roast for 20 minutes. Carefully pull out the baking sheet, toss the potatoes with a spatula and return back to the oven for another 10-15 minutes, or until they are fork tender and golden brown. Serve hot from the oven and enjoy.

Baby Dutch Yellow Potatoes With Roasted Hatch Pepper Vinaigrette Recipes

BUTTERY BABY DUTCH YELLOW POTATOES

BABY DUTCH YELLOW® POTATOES WITH ROASTED HATCH PEPPER VINAIGRETTE

ROASTED BABY POTATOES

LEMON GARLIC BABY DUTCH YELLOW POTATOES

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