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Roasted baby Dutch Yellow® Potatoes with Garlic Chile Butter
By Chef Tom Fraker


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 Pepper diced small
3 Red Fresno Pepper diced small
3 cloves Organic Garlic *Roasted and minced
1 pinch Cayenne Pepper


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.


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.