By: Natalie Wiser-Orozco
@ The Devil Wears Parsley
Serves 4 as a side dish, 2 as a main
Prep Time: 5 minutes
Cook Time: 45 minutes
Tools Needed
Oven Safe Casserole Dish with lid
Cookie sheet
Ingredients
1½ Pound Melissa’s Produce Baby Dutch Yellow® Potatoes or DYPs®*
1 Tablespoon Olive Oil
1 24oz Jar Heka Signature Tomato Sauce
¼ Cup Fresh Chopped Italian Flat Leaf Parsley
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Instructions
Preheat the oven to 400°F.*
Depending on the size of the potatoes, either cut in half or quarters, so that the pieces are no larger than 1 inch.
Toss the potatoes in oil, and transfer to an oven-safe casserole dish with lid. Place in the oven for 15 minutes.
Remove from oven, add the sauce, and toss to coat the potatoes. Place the casserole dish on a cookie sheet or sheet pan to catch any spillage, and place in the oven for an additional 20 minutes. Remove lid, toss potatoes, and bake for 10 minutes more, uncovered, until the potatoes are tender when pierced with a fork.
Remove from oven, top with fresh parsley, and serve immediately.
*Notes:
Melissa’s Produce DYP®’s have a rich texture with a mixture of buttery and nutty flavors and the perfect amount of starchiness. If you can’t find Melissa’s DYP®’s, you can use Yukon Gold Potatoes, just make sure to cut them to no larger than 1” pieces.
You can also cook these in a slow cooker for the same amount of time.