Poblano Potatoes ~ Papas con Rajas Recipe
Lightly crisp potatoes combined with the smoky, mild heat of roasted poblano peppers.
Serve with Black Beans and Cilantro Rice.
Potatoes and Poblano Chiles Recipe
I like this recipe for its balance of bold flavors and contrasting textures. It’s also easy to customize. For a kick of heat, you can add some diced jalapeño or serrano peppers to the mix or serve with hot sauce or pico de gallo on the table.
If you’re looking to take this from a side dish to the main event, you can add cooked vegan chorizo or more veggies, such as sweet corn or bell peppers. And if you want to make it even more decadent, try sprinkling the potato mixture with some grated vegan cheddar cheese on top before baking and topping with fresh cilantro or sliced green onions.
Ingredients for Poblano Potatoes
You will need the following:
- 2 poblano peppers
- 2 pounds baby red potatoes
- 3 tablespoons olive oil, divided
- 1/4 cup yellow onion, thinly sliced
- Salt, to taste
- Ground black pepper, to taste
Ingredient Notes
- Poblano Peppers – Look for peppers with firm, glossy skin, and vibrant dark green color. Avoid peppers with wrinkles or soft spots, which may indicate age or damage.
- Baby Red Potatoes – I prefer red potatoes for their pop of color and the way they hold their shape during cooking. Yukon Gold potatoes are also a good choice. To mix things up, you could also swap half of the red potatoes for sweet potatoes.
- Olive Oil – Vegetable oil also works just fine.
- Yellow Onion – A mild flavored onion that won’t overpower the dish. (Red onions are a little too sweet and white onions are a bit strong for this recipe.)
How to Make Poblano Potatoes
STEP ONE: Heat oven to 400°F. Line a baking sheet with aluminum foil.
STEP TWO: Cut the tops off the poblano peppers and remove the seeds. Coat the peppers with 1 tablespoon of olive oil and place them on the baking sheet. Roast for 20 minutes, until the poblano skins are blackened in places. Remove from the oven and transfer the peppers to a cutting board. When cool enough to handle, carefully peel off and discard the charred skin. Coarsely chop the peppers and set aside. (Alternatively, to roast the poblanos on the stove, place whole peppers directly on a medium-high open flame or under a preheated broiler and rotate them until their skin becomes charred and blistered. Transfer the peppers to a covered container or plastic bag to steam, then remove the blackened skin.)
STEP THREE: While the peppers roast, quarter baby potatoes into 1-inch pieces and place them in a large saucepan. Add enough water to cover by 1 inch. Place on the stove and bring to a boil. Cook for 5-7 minutes, or until the potatoes are par-cooked and have only slight resistance when pierced with a fork. Drain and let cool for 5 minutes.
STEP FOUR: Heat a large skillet over medium-high heat, then add the remaining 2 tablespoons of olive oil. When the oil is hot, place potatoes into the skillet in a single layer. Cook for 10 minutes, stirring occasionally, until a light crust forms on most of the potatoes.
STEP FIVE: Add the onion and roasted poblanos. Continue cooking for an additional 2 minutes, until the onion is softened.
STEP SIX: Season to taste with salt and black pepper then serve hot.
More Recipes You’ll Love!
- Vegan Chorizo Stuffing
- Potato Tacos (Tacos de Papa)
- Potato and Black Bean Green Chile Enchiladas
- Stuffed Anaheim Peppers
- Mexican Potatoes
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Poblano Potatoes
Ingredients
- 2 poblano peppers
- 2 pounds baby red potatoes
- 3 tablespoons olive oil divided
- 1/4 cup yellow onion thinly sliced
- Salt to taste
- Ground black pepper to taste
Instructions
- Heat oven to 400°F. Line a baking sheet with aluminum foil.
- Cut the tops off the poblano peppers and remove the seeds. Coat the peppers with 1 tablespoon of olive oil and place them on the baking sheet. Roast for 20 minutes, until the poblano skins are blackened in places. Remove from the oven and transfer the peppers to a cutting board. When cool enough to handle, carefully peel off and discard the charred skin. Coarsely chop the peppers and set aside. (Alternatively, to roast the poblanos on the stove, place whole peppers directly on a medium-high open flame or under a preheated broiler and rotate them until their skin becomes charred and blistered. Transfer the peppers to a covered container or plastic bag to steam, then remove the blackened skin.)
- While the peppers roast, quarter baby potatoes into 1-inch pieces and place them in a large saucepan. Add enough water to cover by 1 inch. Place on the stove and bring to a boil. Cook for 5-7 minutes, or until the potatoes are par-cooked and have only slight resistance when pierced with a fork. Drain and let cool for 5 minutes.
- Heat a large skillet over medium-high heat, then add the remaining 2 tablespoons of olive oil. When the oil is hot, place potatoes into the skillet in a single layer. Cook for 10 minutes, stirring occasionally, until a light crust forms on most of the potatoes.
- Add the onion and roasted poblanos. Continue cooking for an additional 2 minutes, until the onion is softened.
- Season to taste with salt and black pepper then serve hot.
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