Crispy Jalapeño Cheddar Potatoes

Cooking Method: Frying

Courses: Side Dish, Snack

Servings: 4

Best Season: Suitable throughout the year

Description

These Crispy Jalapeño Cheddar Potatoes are bold, cheesy, and perfectly spiced with just the right kick of heat. Golden and crispy on the outside while soft and fluffy on the inside, they deliver an addictive mix of textures in every bite. Made with simple ingredients and packed with flavor, this easy snack is perfect for cravings, gatherings, or anytime you want something comforting and satisfying.

Ingredients

3 Potatoes (medium)
3 tbsp Cornstarch
½ tsp Black pepper
1 tsp Garlic powder
Salt (to taste)
1 Jalapeño (diced)
½ cup Cheddar cheese (shredded)
Oil (for frying)

Instructions

1
Wash the potatoes thoroughly, peel them, and cut them into large, evenly sized chunks. Place them in a pot of salted water and bring to a boil. Cook until the potatoes are fork-tender and soft all the way through, about 10-12 minutes depending on size.
2
Drain the potatoes completely and let them sit for a few minutes so excess steam evaporates. This step is important to prevent a watery mash. Once slightly cooled, mash the potatoes until completely smooth with no lumps.
3
Add cornstarch, black pepper, garlic powder, salt, finely diced jalapeño, and cheddar cheese into the mashed potatoes. Mix everything thoroughly until evenly distributed and the mixture forms a soft, cohesive dough. If needed, use your hands to bring it together for better texture control.
4
Lightly flour your surface and roll out the dough to about 1.5–2 cm thickness. Use a half-moon cookie cutter to cut out clean shapes. Gather any leftover scraps, re-roll, and repeat until all dough is used.
5
Heat oil in a deep pan over medium heat. To test if the oil is ready, drop a small piece of dough in—if it sizzles and rises slowly, the oil is at the right temperature.
6
Carefully place a few potato pieces into the hot oil, making sure not to overcrowd the pan. Fry in batches, turning occasionally, until they are golden brown and crispy on all sides.
7
Remove the fried potatoes and place them on a paper towel-lined plate to absorb excess oil. Let them rest for a minute or two before serving so they crisp up even more.
8
Serve hot with your favorite dipping sauce and enjoy while they’re crispy on the outside and soft, cheesy, and slightly spicy on the inside.

Note

• Let potatoes cool slightly before mashing to reduce excess moisture.
• Mash until completely smooth for the best dough texture.
• Keep dough thickness even so pieces cook uniformly.
• Maintain medium heat while frying for a crispy exterior without burning.
• Fry in small batches to avoid overcrowding and ensure even crispiness.

Read it online: https://munchymoodz.com/recipe/crispy-jalapeno-cheddar-potatoes/