Jalapeño Sliced Potatoes
Jalapeño Sliced Potatoes

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, jalapeño sliced potatoes. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Jalapeño Sliced Potatoes is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Jalapeño Sliced Potatoes is something which I have loved my whole life.

Drain and allow to cool to the touch before peeling and slicing thin. Place the sliced potatoes in a large bowl. Drain the potatoes, allow to cool. When potatoes have cooled enough to handle, slice them very thin.

To begin with this particular recipe, we must prepare a few components. You can cook jalapeño sliced potatoes using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Jalapeño Sliced Potatoes:
  1. Prepare 5-6 peeled potatoes
  2. Make ready Olive oil
  3. Prepare Salt & Pepper
  4. Prepare 1 sliced jalapeño
  5. Take Garlic salt
  6. Take Smoked paprika
  7. Take Favorite Cajun Seasoning

Place the quartered potatoes, sliced onion, garlic and jalapeño on the griddle to grill and become golden, turning over once or twice to become golden on both sides. Transfer the sliced potatoes to a large glass bowl, then add the heavy cream, jalapeño peppers, garlic, parmesan cheese, salt, pepper, and chili powder. Spread the potato mix across your skillet or pan in layers. Alternate layers of potatoes, onion, and cheese in baking dish.

Steps to make Jalapeño Sliced Potatoes:
  1. Pre heat 400 peal potatoes
  2. Add olive oil to pan, sliced potatoes and jalapeño.
  3. Add all seasons to taste and mix throughly.
  4. Bake 20 minutes then turn oven to broil and cook until crispy. Enjoy!

Spread the potato mix across your skillet or pan in layers. Alternate layers of potatoes, onion, and cheese in baking dish. Season each layer with salt and pepper. Mix soup and milk; pour over potatoes. Note: I sometimes add canned chopped green chilies in addition to, or instead of the jalapeno peppers.

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