Get ready to transform your ordinary potato side dish into a mind-blowing culinary experience that will have everyone begging for seconds! This Jalapeno Popper Roasted Potato Salad isn't just another recipe – it's a flavor explosion that combines the crispy perfection of roasted potatoes with the creamy, spicy kick of jalapeno poppers. Imagine golden, crisp baby potatoes smothered in a decadent cream cheese and cheddar mixture, studded with zesty jalapenos that will make your taste buds dance with excitement.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pounds baby potatoes, halved
- 1/2 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup jalapenos, diced
- 1/4 cup green onions, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking.
- Wash the baby potatoes thoroughly and pat them dry with a clean kitchen towel. Cut each potato in half to ensure even roasting.
- In a large mixing bowl, toss the halved potatoes with olive oil, salt, and pepper. Ensure each potato is evenly coated with the seasoning.
- Spread the potatoes cut-side down on the prepared baking sheet, ensuring they are in a single layer without overcrowding.
- Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and crispy on the outside, and tender on the inside. Flip them halfway through cooking for even browning.
- While potatoes are roasting, prepare the jalapeno popper mixture. In a separate bowl, mix softened cream cheese, shredded cheddar cheese, diced jalapenos, and chopped green onions until well combined.
- Once potatoes are done, remove from the oven and let cool for 5 minutes.
- Transfer the roasted potatoes to a serving dish and immediately top with the cream cheese and jalapeno mixture while still warm.
- Gently fold the mixture into the potatoes, ensuring each potato is coated with the creamy, spicy topping.
- Garnish with additional chopped green onions if desired. Serve warm and enjoy immediately.
Tips
- Choose the right potatoes: Baby potatoes work best for this recipe as they roast evenly and create the perfect bite-sized pieces.
- Ensure even cutting: Halve your potatoes uniformly to guarantee consistent cooking and maximum crispiness.
- Don't overcrowd the baking sheet: Give your potatoes space to breathe, which helps them become crispy instead of steaming.
- Use room temperature cream cheese for easier mixing and a smoother topping.
- Adjust jalapeno heat to your preference – remove seeds for a milder version or add more for extra spice.
- Serve immediately while the potatoes are still warm to enjoy the maximum flavor and texture contrast.
- For extra crunch, consider briefly broiling the topped potatoes for 1-2 minutes before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 22g
Protein: 8g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 35mg
