Cheddar, Rosemary & Jalapeño Potatoes

cheesy cheddar rosemary jalapeno breakfast potatoes
cheesy cheddar rosemary jalopeno breakfast potatoes

There’s nothing like a recipe that has almost all the ingredients in the title, am I right? The other night, we decided to make some cheesy, spicy breakfast potatoes. I had some fresh rosemary in the fridge, but I wasn’t sure whether or not it would go with jalapeño. Thanks to a quick Google search, I learned that rosemary and jalapeño make for an excellent and totally not-weird combination.

rosemary jalapeno potatoes

rosemary jalapeno potatoes

Cheddar, Rosemary & Jalapeño Breakfast Potatoes


2 large russet potatoes, diced
2 tablespoons olive oil, plus extra
1 teaspoon fresh rosemary, chopped
1-2 tablespoons chopped jalapeño
1/4 teaspoon ground black pepper (or to taste)
1/4 teaspoon salt (or to taste)
1-2 cups shredded cheddar


1. In a large saucepan, bring potatoes and water (enough to cover potatoes) to a boil over medium-high heat. Cook until potatoes can be easily speared with a fork, but are still firm. Be careful not to overcook; mushy potatoes will fall apart during frying. Drain potatoes and set aside.

2. In a large frying pan, heat olive oil over medium-high heat until the oil moves easily around the pan. Lightly sauté rosemary, jalapeño, salt, and pepper for about a minute.

3. Add potatoes to pan; stir to combine with the spices. Turn potatoes every few minutes, adding more olive oil as needed. Lower heat to medium once potatoes are sufficiently browned. Cook until potatoes are softened and golden-brown.

4. Stir in cheese; remove from heat once cheese has melted. Serve.