Little Gasparilla Jalapeno Cheddar Potatoes

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

Directions

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.