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.Note:
This is a great side dish for an egg breakfast.