BCL - Little Gasparilla Jalapeno Cheddar Potatoes Popular Recipes

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Little Gasparilla Jalapeno Cheddar Potatoes

"Kicked-up potatoes make the proper aspect dish."

Ingredients :

• 1 pound pink potatoes, cut into large chunks
• 2 tablespoons peanut oil
• 1/4 cup chopped green onion (non-obligatory)
• 1 jalapeno pepper, chopped
• kosher salt to flavor
• ground black pepper to taste
• half cup shredded white Cheddar cheese

Instructions :

Prep : 15M	Cook : 4M	Ready in : 35M

• Place potatoes in a large pot of salted water; carry to a boil. Reduce warmness to medium-low and simmer till tender, about 10 mins; drain.
• Heat peanut oil in a big skillet over medium-excessive heat. Cook and stir potatoes in hot oil till gently golden, approximately 5 mins. Add green onion and jalapeno pepper to the potatoes; cook and stir collectively till the pepper is smooth, 1 to 2 minutes. Season potato combination with kosher salt and black pepper. Remove skillet from heat and sprinkle cheese over potatoes.

Notes :

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