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Side Dish
4 - 6 servings
20 minutes
15 minutes
Chef Tom Fraker
1 pound Baby Dutch Yellow® Potatoes (DYP's) halved
1/4 pound Cipolline Onions (about 4 onions) diced large
4 tablespoons extra virgin olive oil
4 sprigs Rosemary, stems removed
4 sprigs thyme, stems removed
Fresh ground pepper to taste
1/2 pound unsalted butter (2 sticks) softened
3 Jalapeno Peppers, diced small
3 Red Fresno Peppers, diced small
3 cloves organic garlic, roasted and minced
1 pinch Cayenne Pepper
Preheat oven to 425°F.
In a large bowl, gently toss the first 5 ingredients until well coated. Place in a single layer on a sheet pan (cookie sheet) and roast until fork tender.
Meanwhile, while the DYP's are cooking, mix the last 5 ingredients until well blended. Chill until ready to use.
When the DYP's are done, melt the butter in a pan or in the microwave, pour over the potatoes and gently mix well. Serve immediately.
I like to add some gruyere or sharp cheddar cheese at the end and let it melt over the potatoes for a little more richness.
