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 |
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- 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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