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Oven Roasted Potato Salad with Jalapeno Vinaigrette
By Chef Tom Fraker

Oven Roasted Potato Salad with Jalapeno Vinaigrette


3 pounds Baby Dutch Yellow® Potatoes roasted and cut into bite size wedges(or already Roasted DYP's)
Olive Oil
Organic Grinders use Garlic Herb Sea Salt to taste
3 Jalapeno Chile use Green Jalapeno seeded, deveined, and coarsely chopped
2 cups Cilantro chopped
1 1/2 Shallots chopped
2 cloves Organic Garlic *Roasted and chopped
1/4 cup Extra Virgin Olive Oil
3 tablespoons Cider vinegar
1/2 cup Cotija Cheese
Cilantro finely minced to your taste


Preheat oven to 350°F. Wash and slice the potatoes in half lengthwise.

Place the potatoes on a sheet pan, brush with olive oil and sprinkle with the garlic and herb seasoning.

Place in the oven and roast until fork tender.

They are done when you can stick a fork or paring knife into the flesh and pull it out with no resistance.

When the potatoes are finished, let stand to cool.

While the potatoes are roasting, coarsely chop jalapeños and pulse in a food processor with cilantro, shallots, garlic, oil and vinegar until finely chopped.

Carefully toss with cooled potatoes.

Add salt and pepper, if needed.

Place in 6 individual serving dishes.

Top with cotija cheese and garnish with finely chopped cilantro.

Dressing can be made 1 day ahead and chilled, covered.