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Hot Pepper Jelly Fried Potatoes in Fried Cheese Shell

Monday, 26 May 2008


This fast, easy and delicious recipe from Chef Harv of Gourmet Central makes the perfect presentation.


At a glance
Heat Level
Appetizer/Hors d'oeuvre
Side Dish
  • 2 big potatoes (Yukon gold are best)

  • 2 tablespoons Chef Harv’s Hot Pepper Jelly (or substitute your favorite)

  • 2 tablespoons wine or apple juice

  • Salt, pepper & herbs to taste

  • Olive oil

  • Shredded cheddar cheese


Peel and slice the potatoes. Put olive oil in a pan on medium high heat and add the potatoes and seasonings. Brown to your liking. When the potatoes are done, mix Pepper Jelly and wine (or apple juice) together and add to the pan and glaze on the potatoes. This should take about 3 minutes.

To make the fried cheese shell, heat a small non-stick pan on medium high. Add enough shredded cheddar just to cover the bottom of the pan. When the cheese moves freely in the pan, flip it over to cook the other side (lightly brown on both sides). On a cutting board, turn a small bowl upside down. Place the melted cheese on top of the bowl, and pat down with several layers of paper towels (this cheese is really hot!). Remove the paper towel and wait a few moments for the cheese to cool. Remove from the bowl and turn upright. Fill your crisp Fried Cheese Shell with your Hot Pepper Jelly Potatoes for the perfect presentation.



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