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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