Oven Roasted Pineapple-Chile DYPs™
By Chef: Tom Fraker


1 ½ pounds Melissa’s Dutch Yellow® Potatoes, halved

2 tablespoons Extra Virgin Olive Oil

to taste 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


Preheat the oven to 425ºF.

In 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.