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Baby Potatoes with Roasted Hatch Chile Vinaigrette

Author: Melissa's Produce
Serves: 10-12

Add some kick to your potatoes with hatch chiles and a hatch chile vinaigrette!


  • 3 pounds baby potatoes-halved
  • 2 cloves garlic-chopped
  • 3 tablespoons EVOO
  • 1 pound hatch pepper-roasted
  • 1 sweet onion, julienned; caramelized
  • Salt and pepper to taste

For the Vinaigrette

  • 1 3/4 cup salad oil
  • 2 cups seasoned rice vinegar
  • 1/2 cup granulated sugar
  • 1/2 pound hatch pepper-roasted
  • 2 cloves garlic, chopped
  • Salt and pepper to taste


Preheat oven to 350ºF. 
In a bowl, toss together the baby potatoes, 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