Little Gasparilla Jalapeno Cheddar Potatoes

• 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

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.

red potatoes, peanut oil, green onion, pepper, kosher salt, ground black pepper, shredded white cheddar cheese

Taken from www.allrecipes.com/recipe/232267/little-gasparilla-jalapeno-cheddar-potatoes/ (may not work)