newsletter exclusive recipe
Servings: 6 servings
Cost: $6
Equipment
- 1 Large Pot
- 1 Colander
- 1 Large Mixing Bowl
- 1 Whisk
- 2 Sheet Pans
- 2 Sheets Parchment Paper
- 1 Sm. Pot
Ingredients
Crispy Potatoes
- 2 lbs Russet Potatoes
- 1 tbsp Salt
- 1/4 cup Olive Oil
- 2 tbsp Cajun Seasoning
Cheese Sacue
- 1/2 cup Whole Milk
- 2 tsp Cornstarch
- 1/2 cup Grated Cheedar Cheese
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Mustard Powder
- 1/4 tsp Salt
- 1 – 2 tbsp Minced, Pickled Jalapenos
Instructions
Potatoes
- Scrub the outside of the potatoes. Cut each potato in half lenghtwise. Cut each potato half into four wedges and put them in a pot with the salt.
- Cover the potatoes with cold water and bring to a boil. Cook for about 8 minutes or until the potatoes are fork tender.
- Drain the potatoes, and let them sit in the colander for about 5 minutes to dry.
- In a large mixing bowl, combine the olive oil and cajun seasoning. Gently toss in the potatoes.
- Spread the seasoned potatoes out onto two parchment-lined sheet pans making sure to leave at least a fingerswidth between each potato.
- Put the potatoes in a 425°f oven for 20 minutes. Take the potatoes out of the oven, flip them, and put them back in the oven putting the sheet pans on oposite oven racks. Cook for another 15 to 20 minutes or until the potatoes are crisp.
- Take the potatoes out of the oven and serve immediately with jalapeno cheese sacue.
Jalapeno Cheese Sauce
- In a small pot, whisk togehter the milk, cornstarch, onion powder, garlic powder, mustard powder, and salt. Turn the heat on to medium-high and heat the milk, whisking until it starts to boil.
- Whisk in the cheese, and the jalapenos. Once the cheese is melted, taste and adjust the season with salt, and a little juice from the jalapenos as needed.
- The cheese sauce can be made a day or two ahead of time and stored coverd in the fridge. Reheat in the microwave, or in a small pot with two tablespoons of milk.
Tried this recipe?Let us know how it was!
You can easily change the Jalapeño cheese sauce to Keto/low carb by changing the milk to full fat cream & using a thickener like Xantham gum instead of cornstarch. Your original cheese sauce is familiar to the one I’ve always used & I just changed the recipe so I can use it.
Great ideas!