Smoky Honey Habanero Triple Cheddar Mini Potatoes
Rated 5.0 stars by 1 users
Category
Easy
Cuisine
American
Servings
4-6
Prep Time
20 minutes
Cook Time
15 minutes
Upside-down roasted mini taters never tasted so right. With buttery sweet heat from Spiceology's Smoky Honey Habanero blend and that sharp cheddar and melty crunch from Tillamook's Shredded Triple Cheddar, meet your new crowd-pleaser side dish with layers of flavor. Shop all the ingredients at Target online or in-store nationwide - watch the recipe video below!
Author:Chef Christian Gill
Ingredients
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1 bag Tillamook Shredded Triple Cheddar
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2 Tbsp Spiceology Smoky Honey Habanero blend
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1/2 cup Unsalted Butter
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2 cups Yellow Mini Dutch Potatoes (halved)
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2 cups Red Mini Dutch Potatoes (halved)
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1 Tbsp Kosher salt
Directions
Preheat oven to 400 degrees.
In a medium stock pot, combine halved potatoes, kosher salt, and 8 cups of water. Bring potatoes to a boil and par boil for 5 minutes.
Strain potatoes and run under cold water to stop them from cooking.
In a small saucepan, combine Spiceology Smoky Honey Habanero and butter. Melt and remove from heat.
Line a baking sheet with parchment paper. Lightly brush 1/8 cup of the butter mixture on the baking sheet. Spread 1 bag of Tillamook Shredded Triple Cheddar Blend over top of butter mixture.
Carefully place potato halves face down on cheese, making sure to leave 1 inch of space between each potato.
Baste the potatoes with the remainder of the butter mixture. - Roast in the oven for 10-12 minutes or until the edges are crispy.
Remove from oven. Turn oven to broil on high. Using a pizza cutter, cut squares around potatoes and let cool for two minutes.
Peel potatoes off the cookie sheet and fold the cheese envelope style over the face. Place cheese side up on the baking sheet and cluster together. Broil for two minutes to add a touch of browning.
Remove from oven and place on a platter. Let cool slightly and serve immediately.
