September is Pile on the Produce month, sponsored by Klondike Brands Potatoes. Not only do I bring you a delicious recipe today, but I also offer you an opportunity for a giveaway of goodies sponsored by the folks at Klondike.
And not only do I offer you a giveaway opportunity this week, but they have graciously offered to give away a prize pack each week for the month of September to one of my readers! Woo hoo! More on that later in the post.
Pile on the Produce promotes not only using potatoes in your recipes but incorporating at least two other produce items as well to create healthy meal choices. Consider it mix-and-match time in the produce section of the store. Let your creative juices flow!
Boy has my mind reeled with ideas since the folks at Klondike contacted me. So many recipes to concoct! However, since you can still find hatch chiles at the market, I opted to start with a dish that incorporates that little kick from those guys. Using my Hatch Chile Cookbook from Melissa’s Produce, I tried their Potatoes with Roasted Hatch Chile Vinaigrette.
Oh my. This vinaigrette sure heats up the mouth. Probably the roasted hatch chiles mixed in with the potatoes added to the heat. Next time I’m going to cut back a bit on chile usage, which I’ll reflect in the recipe below.
Anyhow, the recipe involves oven-roasted potatoes (yum), caramelized onions, garlic, and roasted hatch chiles. I also tossed in some green beans since we had some on hand. My mom used to frequently make a side dish with boiled green beans and boiled potatoes, so I knew it would work.
The roasted hatch chile vinaigrette steals the show, though. The sweetness from the rice vinegar and sugar (I used a sugar substitute) help to balance the heat from the chiles. Very unusual vinaigrette with a sweet heat.
Although the recipe calls for baby dutch potatoes, I used the creamy Klondike Rose potatoes and cut them into chunks, which worked out just fine.
If you want a side dish that provides an unique tasty sensation, give this Potatoes with Hatch Chile Vinaigrette a try. And I bet it would work to flavor lots of other veggie sides as well.
Okay, now on to the Pile on the Produce giveaway details. The folks at Klondike Brands have generously offered to give away a prize pack to one lucky reader of this blog each week during the month of September, “which will include goodies like a cookbook and potato preparation and cooking items.” I received a copy of the cookbook to test out some recipes, and it is chock full of yummilicious ideas. I’m certain you’ll enjoy the recipes in there.
One lucky winner will be randomly chosen for this week’s giveaway, which begins today, Monday, Sept. 2nd and will end Sunday, Sept. 8th at midnight PST.
HOW TO ENTER
To enter to win, simply leave a comment on this post and answer the question:
“What is your favorite potato dish?”
You can receive up to TWO additional entries to win by doing the following:
1. Subscribe to Scrumptious and Sumptuous using the sign up button in the top right sidebar. Come back and let me know you’ve subscribed in an additional comment on this post.
2. Become a fan of Scrumptious and Sumptuous on Facebook (if anyone is techie-challenged like me, that means click the “Like” button when you view my page, which I just created, by the way!). Come back and let me know you became a fan in an additional comment on this post.
Roasted Potatoes with Roasted Hatch Chile Vinaigrette
- 1 1/2 pounds (3 medium-large) Klondike rose potatoes, cut into 1-inch chunks
- 1 cloves garlic, minced
- 2 1/2 tbsp. extra-virgin olive oil, divided (1 1/2 tbsp. + 1 tbsp.)
- salt and freshly ground black pepper
- 1 pound green beans, cut into 1-inch pieces
- 1/2 cup caramelized onions (1/2 of one large onion)
- 1/4-1/2 pound (1-2 medium-large) roasted, peeled, stemmed, seeded, and chopped Hatch chiles
- 1/2 cup seasoned rice vinegar
- 2 tbsp. sugar (or substitute 3 tbsp. Erythritol)
- 1 large Hatch Chile (1/8 pound) roasted, peeled, stemmed, seeded
- 1 clove garlic, minced
- 1/4 cup + 3 tbsp. vegetable oil
- salt and freshly ground black pepper
- Preheat oven to 350 degrees F.
- Roasting the potatoes: Place cut potatoes on a baking sheet, piled in center. Add minced garlic to pile, then drizzle with 1 1/2 tbsp. olive oil. Use hands to toss and mix, coating all potatoes with oil. Spread the potatoes in a single layer on the baking sheet. Generously salt and pepper the potatoes, then bake for 25 minutes or until fork-tender. Allow to cool.
- To prepare green beans: Rinse green beans. Cut into 1-inch pieces. Either boil or steam until tender-firm. Remove from heat and submerge in an ice bath to halt cooking.
- To caramelize the onions: Julienne (see video how to) the onion, then saute over medium heat for about 15 minutes in 1 tbsp. olive oil, stirring occasionally. As onions begin to soften and brown slightly, continue cooking for an additional 10 minutes, stirring frequently to prevent burning. Onions should darken to a deep brown, meaning they have caramelized and intensified in flavor. (Alternatively, just use 1/2 cup of previously crockpot caramelized onions that have been frozen and thawed–perfect for recipes like this one!)
- Remove pan from heat; stir in the chopped Hatch Chiles.
- To make the vinaigrette: In the bowl of a food processor, add the vinegar, sugar, roughly chopped Hatch Chile, and garlic. Turn processor to pulse while slowly drizzling in the oil to emulsify the dressing (that means to combine the ingredients until they create a creamy texture). Season with salt and pepper to taste. (The ingredients can easily be whisked together by hand; just mince the chiles first.)
- To assemble the salad: Gently toss together the potatoes, green beans, and caramelized onions/chile. Pour vinaigrette over salad, gently toss to coat, and serve warm or at room temperature.
SOURCE: adapted from Melissa’s Hatch Chile Cookbook