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 with poblano peppers is it. Known as papas fritas con rajas, it's such as simple dish and the flavor is wonderful. It makes a great side dish for grilled steaks or chicken, and also works well for breakfast with eggs and salsa (my personal favorite)
Papas Fritas con Rajas (Fried Potatoes with Poblano Pepper Strips)
- large nonstick skillet
- sharp knife or mandolin
- 3 tablespoons sunflower oil
- 1 medium onion (halved and cut into ¼ inch slices)
- 2 pounds red potatoes (halved lengthwise, sliced ¼-inch thick)
- ½ teaspoon salt
- ¼ teaspoon black pepper (fresh ground)
- 2 poblano peppers (seeded, deveined, and cut lengthwise into ¼-inch strips)
- 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.
- 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.
- 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.