Little Gasparilla Jalapeno Cheddar Potatoes - cooking recipe

Ingredients

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

Preparation

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.