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Baby Dutch Yellow® Potatoes with Roasted Hatch Chile Vinaigrette
By Chef Marco Zapien

Baby Dutch Yellow Potatoes with Roasted Hatch Chile Vinaigrette

3 pounds Melissa's Baby Dutch Yellow® Potatoes (DYP's), halved
2 cloves Garlic, chopped
3 tablespoons Extra Virgin Olive Oil
1 pound Melissa's Hatch Pepper, roasted
1 Melissa's Perfect Sweet Onions, julienned; caramelized
Salt and Pepper to taste

For the vinaigrette
1¾ cups Salad Oil
2 cups Seasoned Rice Vinegar
½ cup Granulated Sugar
½ pound Melissa's Hatch Pepper, roasted
2 cloves Garlic, chopped
Salt and Pepper to taste

Preheat oven to 350ºF.

In a bowl, toss together the DYP's, garlic, olive oil and salt and pepper and place on a baking sheet. Roast in the oven for 25 minutes or until the potatoes are fork tender.

Remove them from the oven and let cool.

To make the vinaigrette, combine all of the ingredients, except for the oil, in a blender. Slowly drizzle the oil in to emulsify. Adjust the seasonings.

To assemble the salad, gently toss the potatoes, caramelized onions and the Hatch Peppers in a mixing bowl.

Add the dressing, give it a gentle toss and serve.

Makes about 10-12 servings

Hatch chiles can be enjoyed year-round. Simply roast your fresh Hatch Peppers, place them in a resealable plastic bag (in a single layer) and place them in the freezer. When you need them, thaw them out, peel off the charred skin and enjoy them in your favorite recipes.

Recipe from Hatch Chile Cookbook