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Side Dish
6 servings
15 minutes
20 minutes
Chef Tom Fraker
This is a great side dish for an egg breakfast.
2 pounds Baby Dutch Yellow® Potatoes (DYP's), washed and cut in half
(Or substitute with Peewee Potato Medley or Pee Wee Dutch Yellow® Potatoes)
2 Serrano Peppers, sliced into rings
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
Preheat oven to 425ºF. In a mixing bowl, combine all ingredients.
Pour onto a baking sheet and place in the oven. Roast until fork tender and golden brown, about 15-20 minutes. Serve hot.
If you like red and a little less heat, substitute Serrano with Red Fresno peppers.
