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.

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

Recipe for papas fritas con rajas, aka fried potatoes with poblano pepper strips.

Course: Side Dish

Cuisine: Mexican

Keyword: gluten free, onions, peppers, potatoes, vegan, vegetarian

Servings:

Calories: 275kcal

Equipment

large nonstick skillet
sharp knife or mandolin

Ingredients

3 tbsp sunflower oil
1 medium onion (halved and cut into 1/4 inch slices)
2 pounds red potatoes (halved lengthwise, sliced 1/4-inch thick)
1/2 tsp salt
1/4 tsp black pepper (fresh ground)
2 poblano peppers (seeded, deveined, and cut lengthwise into 1/4-inch strips)

US Customary - Metric

Preparation

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.