1 ½ pounds Melissa’s Dutch Yellow® Potatoes, halved
Extra Virgin Olive Oil
Kosher Salt and Freshly Ground Pepper
2 Melissa’s Pickled Jalapenos, sliced into rounds
1 Melissa’s South African Baby Pineapple, ends trimmed; peeled; diced small
1 ½ cups
shredded Cheddar-Jack Cheese
the oven to 425ºF.
a mixing bowl, toss together the potatoes, olive oil, salt and pepper. Place
them in a single layer on a baking sheet and put them in the oven. Roast them
for 10-15 minutes or until fork tender, rotating them half way through the
cooking process. Place the potatoes on an oven safe dish and sprinkle them with
the jalapeno chile rounds and the diced pineapple. Sprinkle on the cheese and
place in the oven to melt
the cheese. Serve immediately.
Makes about 4-6 servings.