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. It's such as simple dish, but the flavor is wonderful. It makes a great side dish for grilled steaks or chicken.
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.