Hatch Chile Cheddar Potato Bites! Crispy potatoes covered in gooey cheese and topped with roasted hatch chiles and apples.
Potatoes covered in cheese is there anything better?! I was inspired for this recipe from working on a local farm here in Park City, I volunteer every wednesday and it literally is my happy place. We have been harvesting potatoes and if you have ever had a fresh harvested potato you know what I mean when I say they are next level on taste and texture.
With it also being hatch chile season I thought it would be fun to pair the two together .Think the potato version of a jalapeño popper.I used Cabot Sharp cheddar cheese which offers the perfect amount of creaminess to balance out the heat of the chiles.
To add bit of texture and tartness I put a thin slice of granny smith apple with under the cheese before broiling. Then topped with the chiles and fresh cilantro.
All you need for this recipe are small yukon gold potatoes, sharp cheddar cheese, granny smith apples, hatch chiles and cilantro. This is the ultimate budget friendly game day snack or appetizer for the holidays.
Get your ovens ready and gather the family to make these cheesy, gooey and crispy potato bites.
Hatch Chile Cheddar Potato Bites
- 12 small to medium sized yukon or white potatoes
- 1 tbsp avocado oil
- 1 tsp kosher salt
- 1 tsp fresh cracked pepper
- 1 medium granny smith apple cored, thinly sliced
- 12 slices Sharp Cheddar Cheese (I used cabot)
- 3 hatch green chiles roasted peeled and chopped
- 1/4 cup fresh chopped cilantro
- 1 lime for serving
- Preheat oven to 400'F.In a large bowl toss potaotes with avocado oil, salt and pepper. Spread out on a baking sheet and place in the oven. Roast for 25-40 minutes. ( smaller potatoes will cook quicker) When they are fork tender remove them from the oven. Allow to cool for a few minutes.Alternatively you can cool completely if you want to do this step ahead. Turn broiler on high. With the palm of your hand ( you can use a towel as well if too hot) smash the potatoes down a bit then top with one slice of apple then cheese. Broil for 2-3 minutes . once the cheese is melted and golden remove from the oven and top with roasted green chiles and cilantro. Finish with a squeeze of lime juice and devour!! Note – to roast hatch chiles I broil them in the oven 2-3 minutes per side unitl skin is charred. Place them in a bowl and allow to steam and cool. Remove skin and seeds then dice. These will last in a sealed container in the fridge for one week.
If you make this recipe please comment below I love to hear from you! Have an amazing day!