Papas Fritas con Rajas (Fried Potatoes with Poblano Pepper Strips)

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Andrea Meyers - Papas Fritas con Rajas

I’ve been craving fried potatoes. Not Southern style hash browns, although I do like those…but that’s another post. No, I wanted something with a bit of a kick. This Mexican version is it. It’s such as simple dish, but the flavor is wonderful. It makes a great side dish for grilled steaks or chicken.


Serves 4.


large nonstick skillet
sharp knife or mandolin


3 tablespoons sunflower oil
1 medium white onion, halved and cut into 1/4-inch slices
2 pounds red potoatoes, scrubbed and halved lengthwise, sliced 1/4-inch thick
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 large poblano peppers, seeded, deveined, and cut lengthwise into 1/4-inch strips


1. In the skillet, heat oil over medium-high heat. Add the onion and cook until softened, about 2 to 3 minutes. I like the onions to begin caramelizing and the potatoes to get a really nice golden color, but I don’t know that this is traditional.

2. Add the potatoes, salt, and pepper. Cook, tossing, until the potatoes start to brown, about 8 to 10 minutes. You want the potatoes to start to soften before you add the peppers.

3. Add pepper strips and reduce heat to medium-low. Cover and cook, stirring occasionally, until potatoes are tender and browned, about 7 to 10 minutes. Serve hot or at room temperature.

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