- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 1 pound Baby Dutch Yellow® Potatoes (DYP's) halved
- 1/4 pound Cipolline Onions (about 4 onions) diced large
- 4 tablespoons Extra Virgin Olive Oil
- 4 sprigs Rosemary stems removed
- 4 sprigs Thyme stems removed
- Fresh Ground Pepper to taste
For the Garlic Chile Butter
- 1/2 pound Unsalted Butter (2 sticks) sofened
- 3 Jalapeno Chile diced small
- 3 Red Fresno Chiles diced small
- 3 cloves Organic Garlic *Roasted and minced
- 1 pinch Cayenne Pepper
Directions
Preheat oven to 425°F.
In a large bowl, gently toss the first 5 ingredients until well coated. Place in a single layer on a sheet pan (cookie sheet) and roast until fork tender.
Meanwhile, while the DYP's are cooking, mix the last 5 ingredients until well blended. Chill until ready to use.
When the DYP's are done, melt the butter in a pan or in the microwave, pour over the potatoes and gently mix well. Serve immediately.
Notes: I like to add some gruyere or sharp cheddar cheese at the end and let it melt over the potatoes for a little more richness.
