LITTLE GASPARILLA JALAPENO CHEDDAR POTATOES
Kicked-up potatoes make the perfect side dish.
Provided by boobusrjones
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 19.1 g, Cholesterol 14.8 mg, Fat 11.6 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 4.2 g, Sodium 195.6 mg, Sugar 1.4 g
JALAPEñO CHEDDAR POTATOES
Potatoes cooked in a cast-iron skillet and seasoned with scallions, jalapeño pepper and white Cheddar are a tasty dish any time.Served these with a black peppered strip steak - oh so good! www.cuisinerecipes.com. ;)
Provided by Manami
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes in a saucepan of salted boiling water for 10 minutes, drain.
- Heat oil in a large cast-iron skillet over medium-high heat.
- Fry potatoes in oil until golden, about 5 minutes.
- Add scallions and jalapeno to skillet, sauté 1 minute, then season with salt and pepper.
- Remove skillet from heat.
- Sprinkle cheese over potatoes.
- Residual heat will melt the cheese.
LITTLE GASPARILLA JALAPENO CHEDDAR POTATOES
Kicked-up potatoes make the perfect side dish.
Provided by boobusrjones
Categories Potato Side Dishes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 19.1 g, Cholesterol 14.8 mg, Fat 11.6 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 4.2 g, Sodium 195.6 mg, Sugar 1.4 g
LITTLE GASPARILLA JALAPENO CHEDDAR POTATOES
Kicked-up potatoes make the perfect side dish.
Provided by boobusrjones
Categories Potato Side Dishes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 19.1 g, Cholesterol 14.8 mg, Fat 11.6 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 4.2 g, Sodium 195.6 mg, Sugar 1.4 g
LITTLE GASPARILLA JALAPENO CHEDDAR POTATOES
Kicked-up potatoes make the perfect side dish.
Provided by boobusrjones
Categories Potato Side Dishes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 19.1 g, Cholesterol 14.8 mg, Fat 11.6 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 4.2 g, Sodium 195.6 mg, Sugar 1.4 g
LITTLE GASPARILLA JALAPENO CHEDDAR POTATOES
Kicked-up potatoes make the perfect side dish.
Provided by boobusrjones
Categories Potato Side Dishes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 19.1 g, Cholesterol 14.8 mg, Fat 11.6 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 4.2 g, Sodium 195.6 mg, Sugar 1.4 g
CHEDDAR-JALAPENO SCALLOPED POTATOES
These potatoes are anything but old-school. A kick of hot pepper and a boost of triple Cheddar cheese make these your newest go-to side.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Cook potatoes in boiling water in saucepan 20 min. or just until tender; drain. Cool. Peel and slice potatoes.
- Whisk flour and milk in large bowl. Stir in sour cream and peppers. Add potatoes; stir to coat.
- Pour into 2-qt. casserole sprayed with cooking spray; top with cheese.
- Bake 25 to 30 min. or until heated through.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 100 mg, Carbohydrate 21 g, Fiber 2 g, Sugar 4 g, Protein 6 g
JALAPENO POTATOES
This is a wonderful recipe from "Texas Home Cooking" by Bill and Cheryl Jamison. When I serve this, DH forgets about anything else that is on his plate. It's great! (When I make this I reduce the corn oil by 2 Tablespoons).
Provided by Acerast
Categories < 4 Hours
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place the potatoes in a large pot and cover with water by at least 1 inch.
- Add the salt.
- Cook the potatoes over moderate heat until they are tender (about 25 minutes).
- Drain the potatoes, allow to cool.
- When potatoes have cooled enough to handle, slice them very thin.
- Preaheat the oven to 350°F.
- Grease a large baking dish (9x13).
- Warm the butter and oil in a sacuepan over medium heat.
- When the butter has melted, add the bell pepper, onions and garlic, and saute them until they are softened.
- Stir in the pimientos, the jalapenos, and the jalapeno liquid.
- Sprinkle the flour over the vegetables; mix it in well.
- Pour the milk in gradually, stirring to avoid lumps.
- Simmer briefly until the mixture is thickened.
- Remove the pan from the heat, add the grated cheese, mix well.
- Alternate layers of potatoes and sauce in the baking dish, ending with some of the sauce.
- Cover the dish tightly, and bake for 50-60 minutes, until the potatoes are soft and much of the sauce has been absorbed.
- Serve the potates hot.
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