I recently got a beautiful gift from Melissa’s: Baby Dutch Yellow Potatoes and their DYPs™ The Perfect Everyday Potato Cookbook. Which is why today is a potato kind of day. Dutch Yellow Potato is a small shaped variety that reminds me of “papitas colombianas”, a versatile potato that can be prepared a million different ways and can be a side dish to anything or a dish on its own. On Melissa’s DYPs™ The Perfect Everyday Potato Cookbook there are over a hundred recipes including desserts made with Dutch Yellow Potatoes. I have to admit it took me by surprise to find those recipes there, I don’t think dessert when I think about potatoes, but they have recipes for doughnuts, chocolate cake, cheesecake, cookies and even a fudge made out of potatoes. Who knew?

When I was thinking of what I could make with these beautiful potatoes few different things came to mind: Papas a la Huancaina, a creamy and tasty Peruvian appetizer; Patatas Bravas, fried Spanish potatoes served with a spicy pepper sauce; Papitas Arrugadas, a dish that grandpa used to make, potatoes boiled in salty water then cooked in a dry pot until they get all wrinkly and toasty. So many ideas, so little time!!! That’s my story in the kitchen every week! 🙂

If you don’t know what to expect from Dutch Yellow Potatoes, I’ll leave you a paragraph from Melissa’s cookbook that describes them perfectly:

“They’re a mellow shade of yellow inside and out, with a thin, edible skin. Known for their naturally small size, DYPs™ remain dense and moist when cooked, making them ideal to bake, steam, boil, microwave, sauté, or grill whole. Unlike most vegetables, DYPs™ are available year round, and you can use a revolving parade of seasonal fresh ingredients to enhance, support, and combine with DYPs™ throughout the harvest year”

Inspired on a recipe I’ve made few times from the July 2014 issue of Bon Appetit, for this recipe I combined the buttery flavor of Dutch Yellow Potatoes with sweet roasted garlic, crunchy & sweet bites of sweet peppers, a little bit of hot flare from jalapeño and a tangy zip from whole mustard. Served warm or at room temperature, this is the perfect dish to bring to your next barbecue. Let’s get cooking!!

Ingredients:
Serves 6

1.5 lb. Melissa’s Baby Dutch Yellow Potatoes
3 Cloves garlic, unpeeled
1/4 Cup extra virgin olive oil, plus 2 Tbsp.
2 Tbsp. red wine vinegar
1 Tbsp. whole grain mustard
5 oz. Sweet mini peppers
1 Jalapeño
1 Small shallot
1/4 cup fresh cilantro leaves
Salt & pepper

Preheat the oven to 425F. Place the potatoes and unpeeled garlic in a baking sheet pan, add 2 tablespoons of extra virgin olive oil, season with salt and pepper and toss to combine, make sure you have a single layer of potatoes. Roast, until golden brown and tender, 12 to 15 minutes. Let cool slightly.

Slice the sweet mini peppers and jalapeño into thin rounds, remove the seeds if desired. Peel and slice shallot into thin rounds. In a large cutting board smash one potato at a time using the back of a plate or another cutting board. Place potatoes, shallot and peppers in a large bowl and set aside.

Peel the roasted garlic cloves and smash with a fork. In a small bowl whisk vinegar and mustard, gradually adding 1/4 cup of olive oil until emulsified. Add smashed roasted garlic and combine. Season to taste with salt & pepper. Add vinaigrette and cilantro leaves to the potatoes and peppers, toss gently to coat. Serve warm or at room temperature. Enjoy!

This post was sponsored by Melissa’s – you can find Melissa’s produce on the organic section of your local supermarkets throughout the U.S. or you can place an order online and get it delivered to your door. Visit their website, to see the array of fresh produce they offer.

You can also use Dutch Yellow Potatoes to make my Happy Camper Potato Salad.