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

¼ cup This Little Goat went to Southeast Asia Sauce

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.