Roasted Cheesy Potatoes with Jalapenos
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Roasted cheesy potatoes combine the savory flavors of cheddar cheese, garlic powder and spicy jalapeno peppers making it a favorite for the whole family. This recipe is just perfect for a busy weeknight or a lazy weekend; it’s a simple side dish that tastes delicious.
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Whenever I make these potatoes, they are hit, and the best part is that they are easy to make with simple ingredients. And who doesn’t love roasted potatoes loaded with gooey cheddar cheese? It really is the perfect side dish.
Why you will love this recipe
- Easy! This recipe is so easy to make; toss the potatoes in oil, roast them and top them with cheese.
- Versatile! You can add more ingredients or change up the seasonings.
What you will need
This is a brief summary of the ingredients needed to make this recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.
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Ingredients
How to make this roasted cheesy potato recipe
STEP 1: Slice 4 medium-sized potatoes into slices that are about 1/4 inch thick. Place them in water and soak for 30 minutes.
STEP 2: Drain the potatoes and pat them dry with a paper towel. Add olive oil and toss to coat the slices.
STEP 3: Arrange the potato slices on a baking sheet lined with parchment paper and sprinkle with garlic powder, sea salt and black pepper.
STEP 4: Bake the potatoes for 30 minutes until they turn golden brown.
STEP 5: Top the roasted potato slices with jalapeno peppers and shredded cheese.
STEP 6: Place the pan back into the oven and bake until the cheese melts.
Serving Suggestions
Roasted cheesy potatoes are a hit at any meal, and they also make a tasty snack too. We like them with grilled chicken, pork or beef along with a fresh garden salad or a side of roasted brussels sprouts, or sauteed green beans.
If you prefer enjoying these tasty potatoes as a snack or appetizer, serve them with sour cream or dip like ranch or blue cheese dressing.
How to store leftovers
Before wrapping your leftover potatoes, let them cool down to room temperature and place them in an airtight container to keep them fresh for up to 4 days.
Reheat leftover cheesy potatoes on a sheet pan in the oven at 350 degrees for about 15 minutes until they crisp up.
Recipe variations
Bacon and Blue Cheese – Swap the cheddar cheese for crumbles of blue cheese (or a combination of both) and top with crispy cooked bacon pieces; garnish with parsley or green onions; and jalapeno is optional.
Garlic Parmesan – Replace the jalapeno with minced garlic and Italian herbs such as oregano, rosemary and thyme. Use grated parmesan cheese instead of cheddar.
Mediterranean – Replace the cheddar cheese with crumbled feta cheese and the jalapeno with chopped garlic. After cheese melts, top with sliced black olives, diced tomatoes and red onion. Add a pinch of fresh oregano or Italian seasoning and a dash of sea salt.
Mild – Leave the jalapeno peppers off or replace them with diced bell pepper or chopped green onions.
Grill it – This is a great dish to prepare on the grill too. Place the oil-coated potato slices on grill topper and cook until the potatoes are golden on both sides. Top with cheese and jalapenos, cover the grill to melt the cheese and enjoy!
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Recipe FAQs
You can freeze leftover cheesy potatoes. Place room-temperature leftovers into a freezer-safe container. They will last up to three months.
You don’t have to soak the potatoes, but it’s a good idea if you have the time. Putting them in cold water removes some starch, making them crispier
Even though you can use any variety of potatoes in this recipe, I like to use Yukon gold for roasting. They have a thin skin and hold their shape well.
Tips
- Slice the potatoes into a uniform thickness for even cooking.
- Save some roasting time and boil the potatoes for a few minutes before roasting.
- Place a wire rack over the baking sheet to allow air to circulate around the potatoes for crispier potatoes.
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Find process photos and variations in the blog post:
Roasted Spicy Cheesy PotatoesIngredients
- 4 potatoes
- 1 jalapeno pepper
- 1 1/2 tablespoons olive oil
- 1 pinch sea salt
- 1 pinch black pepper
- 1/4 teaspoon garlic powder
- 4 ounces cheddar cheese shredded
Instructions
- Slice the jalapeno peppers into rings, shred the cheese. Wash the potatoes and cut the with a sharp knife or crinkle cutter into slices that are about 1/4 inch thick.
- Place the potato slices into a rimmed dish and cover them with cold water. Soak for 30 minutes. Drain and pat the slices dry.
- Preheat the oven to 415 degrees f.
- Toss the potato slices in olive oil and arrange them on a parchment lined baking sheet. Place them into a preheated oven and bake for about 20 minutes. Remove them from the oven, flip the potato slices over and cook for 5 to 10 minutes longer.
- Remove the baking sheet from the oven; sprinkle the potatoes with sliced jalapeno peppers and shredded cheese. Place the potatoes back into the oven and bake until cheese melts.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
