Little Gasparilla Jalapeno Cheddar Potatoes

Place potatoes in a large pot of salted water; bring to a boil. Reduce heat to medium-low and simmer until tender about 10 minutes; drain.

Heat peanut oil in a large skillet over medium-high heat. Cook and stir potatoes in hot oil until lightly golden about 5 minutes. Add green onion and jalapeno pepper to the potatoes; cook and stir together until the pepper is tender 1 to 2 minutes. Season potato mixture with kosher salt and black pepper. Remove skillet from heat and sprinkle cheese over potatoes.