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Crispy Roasted Jalapeno Potato Salad
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
4  People


Recipe makes 4 Servings

2 Lb size "c" baby red potatoes (or baby Yukon gold potatoes)
1 pinch Tsp kosher salt
1 pinch Tsp pepper
1/2 cup(s) celery, chopped
1 Tbsp H-E-B Extra Virgin Olive Oil
1/2 cup(s) green onions, chopped
1/2 cup(s) Whataburger Jalapeño Ranch
1/2 cup(s) shredded cheddar cheese
1 Tbsp jalapeño pepper
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Preheat oven to 400°F.
Slice potatoes into quarters and toss liberally with salt, pepper and olive oil in a bowl.
Place the cut seasoned potatoes on a sheet pan and bake for 30-40min (or until potatoes look browned and crispy). Remove from oven and allow to cool then refrigerate them for 30 minutes.
Once potatoes are cold, mix them together with the celery, green onions, jalapeño, mayo, and cheddar cheese. Season to taste with salt and pepper. Garnish with thinly sliced jalapeño's.
Serve immediately or refrigerate for later.



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