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Salads
Latin
6 servings
30 minutes
30 minutes
2½ pounds Baby Dutch Yellow® Potatoes, halved
½ cup extra-virgin olive oil, divided
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
2 shallots, finely diced (about ½ cup)
3 dried mulato chile peppers, stems and seeds removed, finely chopped (about 3 tablespoons)
¼ cup fresh thyme, chopped
¼ cup fresh rosemary, chopped
Preheat oven to 425°F. Toss potatoes with 2 tablespoons oil, salt, and pepper. Transfer to a baking sheet and roast for 25–35 minutes until tender. Cool 30 minutes.
In a bowl, whisk remaining oil, vinegar, mustard, shallots, and chiles. Add potatoes, thyme, and rosemary; toss to coat. Serve at room temperature.
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