Spicy Roasted baby Dutch Yellow ® Potatoes
By Chef Tom Fraker


2 pounds Baby Dutch Yellow® Potatoes (DYP's) washed and cut in half
2 Serrano Chiles 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.

This is a great side dish for an egg breakfast.