BCL - Little Gasparilla Jalapeno Cheddar Potatoes Popular Recipes

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Little Gasparilla Jalapeno Cheddar Potatoes

"Kicked-up potatoes make the suitable side dish."

Ingredients :

• 1 pound crimson potatoes, cut into huge chunks
• 2 tablespoons peanut oil
• 1/4 cup chopped inexperienced onion (non-obligatory)
• 1 jalapeno pepper, chopped
• kosher salt to taste
• floor black pepper to taste
• half cup shredded white Cheddar cheese

Instructions :

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

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

Notes :

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