Crusty Yukon Gold Potatoes
Serves 4-6 as a side dish
2 lb Yukon Gold Potatoes, broken into chunks
3 Tbsp Unsalted Butter
½ cup Cilantro, torn
¼ cup Pickled Anaheim, Sport Peppers or Pepperoncini, sliced
Boil potatoes in salted water until fork tender. Allow to cool and then break into medium sized chunks.
Heat a sauté pan over medium heat with butter. Lay potatoes in an even layer across pan and allow to brown for 3-5 minutes before tossing and repeating this step.
Drizzle with Southeast Asia and toss to coat. Cook for 3 minutes, add sliced pickled peppers and toss again. Plate and garnish with cilantro.