- 1 pound red potatoes, cut into large chunks
- 2 tablespoons peanut oil
- 1/4 cup chopped green onion (optional)
- 1 jalapeno pepper, chopped
- kosher salt to taste
- ground black pepper to taste
- 1/2 cup shredded white Cheddar cheese
- Place potatoes in a large pot of salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes; drain.
- Heat peanut oil in a large skillet over medium-high heat. Cook and stir potatoes in hot oil until lightly golden, about 5 minutes. Add green onion and jalapeno pepper to the potatoes; cook and stir together until the pepper is tender, 1 to 2 minutes. Season potato mixture with kosher salt and black pepper. Remove skillet from heat and sprinkle cheese over potatoes.
07/16/2019
recipepes.com
little gasparilla jalapeno cheddar potatoes, recipe
PT15M
PT1H
5
455 calories
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