Fried Potatoes with Poblano Chile Strips
Papas Fritas con RajasPotato fans really take to this combination of potatoes, onions, and green chile strips from northern Mexico, fixed the way Mexican ranch-hands cook them on the range. This everyday dish is great for breakfast, brunch, or dinner, at home or camping. Mexicans like the flavor lard imparts to the fried potatoes, and you may, too.
Ingredients
Makes 4 servings
- 3 large poblano chiles roasted and peeled
- 4 medium unpeeled red potatoes about 1½ pounds
- 2 tablespoons vegetable oil or lard
- 1 medium white onion thinly sliced
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
Instructions
- Prepare the chiles and set aside.
- Then, in a medium saucepan, boil the potatoes in water to cover until barely tender.
- Cool under running water.
- Peel, and cut into 3⁄4-inch pieces.
- Set aside.
- Remove the seeds and veins from the chiles and cut them into thin strips.
- Set aside.
- In a large nonstick skillet, heat the oil over medium heat and cook the onion until softened, 3 to 4 minutes.
- Add the potatoes, chile strips, salt, and pepper.
- Raise the heat to medium-high and cook until the potatoes are lightly browned, stirring frequently, so they don’t stick, about 10 minutes.
- Add more oil, if needed.
Notes / Tips / Wine Advice:
Serve hot