Jalapeño Potatoes

8
Servings
20m
Prep Time
2h
Cook Time
2h 20m
Ready In


"My husband and son enjoy "zip" in their food and are known to sprinkle hot sauce or Cajun seasonings over potatoes. This yummy recipe from "Texas Home Cooking" by Bill and Cheryl Jamison, has the "zip" cooked in - jalapeños!"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (317.3 g)
  • Calories 381.8
  • Total Fat - 20.8 g
  • Saturated Fat - 9.3 g
  • Cholesterol - 45.6 mg
  • Sodium - 855.6 mg
  • Total Carbohydrate - 34.1 g
  • Dietary Fiber - 4.8 g
  • Sugars - 5.9 g
  • Protein - 15.8 g
  • Calcium - 354.8 mg
  • Iron - 1.5 mg
  • Vitamin C - 33 mg
  • Thiamin - 0.2 mg

Step 1

Place the potatoes in a large pot and cover with water by at least 1 inch.

Step 2

Add the salt.

Step 3

Cook the potatoes over moderate heat until they are tender (about 25 minutes).

Step 4

Drain the potatoes, allow to cool.

Step 5

When potatoes have cooled enough to handle, slice them very thin.

Step 6

Preaheat the oven to 350°F (180C - Gas Mark 4).

Step 7

Grease a large, flat baking dish (9x13inches).

Step 8

Warm the butter and oil in a sacuepan over medium heat.

Step 9

When the butter has melted, add the bell pepper, onions and garlic, and saute them until they are softened.

Step 10

Stir in the pimientos, the jalapenos, and the jalapeno liquid.

Step 11

Sprinkle the flour over the vegetables; mix it in well.

Step 12

Pour the milk in gradually, stirring to avoid lumps.

Step 13

Simmer briefly until the mixture is thickened.

Step 14

Remove the pan from the heat, add the grated cheese, mix well.

Step 15

Alternate layers of potatoes and sauce in the baking dish, ending with some of the sauce.

Step 16

Cover the dish tightly, and bake for 50-60 minutes, until the potatoes are soft and much of the sauce has been absorbed.

Step 17

Serve these "hot" potates hot.

Tips & Variations


  • Frozen southern style (cubed) hash brown potatoes might work in this recipe - no need to pre-cook. Let me know if you try them.
  • The unrefined corn oil gives it authentic southwestern flavor - but you may certainly use other oils.
  • I use only 2 Tablespoons of the oil - but put the original recipe here for you.
  • A "rue" wisk is flat and my favorite tool when combining butter and flour.
  • Evaporated milk is great for avoiding curdling but you may certainly use other milk here.

Related