- Rating:
- Servings:
- 10 - 12
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- 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
For the vinaigrette:
- 1 3/4 cups Salad Oil
- 2 cups Seasoned Rice Vinegar
- 1/2 cup Granulated Sugar
- 1/2 pound Melissa's Hatch Chile -- roasted
- 2 cloves Garlic -- chopped
- to taste Salt and Pepper
Directions
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 chiles in a mixing bowl. Add the dressing, give it a gentle toss and serve. Makes about 10-12 servings.
NOTES : Hatch chiles can be enjoyed year-round. Simply roast your fresh Hatch chiles, place them in a resealable plastic bag (in a single layer) and place them in the freezer. When you need them, thaw them out, peel off the charred skin and enjoy them in your favorite recipes.
Reviews
-
- Baby Dutch Yellow Potatoes with Roasted Hatch Chile Vinaigrette
- classicbill
- Jul 22, 2010
- These potatoes a the best eating potatoes I have ever eaten. They have a great buttery flavor and bake in less than 30 minutes. Simply Delicious.
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- Baby Dutch Yellow Potatoes with Roasted Hatch Chile Vinaigrette
- bigjon
- Jul 22, 2010
- This recipe was so simple to make. Made it for an outdoor BBQ last summer with friends and family and they all loved it. The "not so" secret to this recipe is to use real roasted Hatch Chiles and to carmelize the onions over low heat until they're good and sweet (45 mins. to an hour). I made sure to save this recipe as one of My Favorites so I always know where to find it.
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- Baby Dutch Yellow Potatoes with Roasted Hatch Chile Vinaigrette
- JacksonLab
- Aug 14, 2011
- Made this receipt but used the hand outs from the store. They had more peppers....added peppers to the potatoes they cooked but did not crisp up...the dressing was too much for 3 lbs. of potatoes. I think the recipe you have here will work much better.
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