Little Gasparilla Jalapeno Cheddar Potatoes

Little Gasparilla Jalapeno Cheddar Potatoes

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
boobusrjones
Recipe by  boobusrjones

“Kicked-up potatoes make the perfect side dish.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. 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.
  2. 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.

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Reviews (3)

Rate This Recipe
korilynne
2

korilynne

These were a great twist on my typical homefries. I loved the addition of the green onions, which I feel were a definite must. The cheese adds the perfect touch. A definite make again.

AnnasBananas
0

AnnasBananas

I made these at camp in the electric skillet. I probably used more than 2 T of peanut oil, but it did impart a nice flavor. They browned nicely. The only thing is the potatoes with cheese (I fine shredded a block of cracker barrel vermont white cheddar) were better than the ones without so next time I'd add a little more. Thanks for sharing!

lovestohost
0

lovestohost

These were awesome! I made them as is, but had to sub canola oil for peanut oil. With a garden full of jalapenos, this will definately see the dinner (and maybe breakfast) table at the LTH house again. THANKS for the recipe!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 200 cal
  • 10%
  • Fat
  • 11.6 g
  • 18%
  • Carbs
  • 19.1 g
  • 6%
  • Protein
  • 5.9 g
  • 12%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

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