 on the Big Green Egg. This recipe for Baby Potatoes with Roasted Hatch Chile Vinaigrette comes from <a href="https://www.melissas.com">Melissa's Produce</a>. I simplified it a bit. I love using baby potatoes because they cook very quickly. data-pin-do=)
Baby Potatoes with Roasted Hatch Chile Vinaigrette
August 21, 2018
Yes, It's Hatch Chile season! I LOVE them. This year I did not opt to buy a 35-pound bag of roasted chiles, mainly because I have no room in my freezer which makes me very sad! I bought a small bag at Whole Foods and roasted them (or should I say, I asked my husband to roast them!) on the Big Green Egg. This recipe for Baby Potatoes with Roasted Hatch Chile Vinaigrette comes from Melissa's Produce. I simplified it a bit. I love using baby potatoes because they cook very quickly.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 4 - 6 Servings
Directions
1Preheat oven to 400°F.
2In a bowl, toss together the potatoes, garlic, onion, 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
1Combine 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 chiles in a mixing bowl. Add the dressing, give it a gentle toss and serve.
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