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Papas con rajas (potatoes with pepper strips)

Servings:
Makes 2 cups, serves 4 Servings
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Ingredients

  • 1 tablespoon corn oil
  • 2 tablespoon poblano peppers
  • 2 pound new potatoes, peeled and halved if large
  • 1 teaspoon salt, plus more for seasoning
  • 1/2 cup (1 stick) unsalted butter, cut into chunks

Preparation

Baking Directions:

Rub the poblano peppers with a little oil and roast on a very hot grill, over a gas flame or under a broiler until the skin is blistered and blackened on all sides.

Put the peppers in a bowl, cover with plastic wrap, and let sweat for about 10 minutes to loosen the skins.

Peel and rub off the charred skin under cool running water, pull out the cores, and remove the seeds.

Set aside.

Put the potatoes in a pot of water, add the salt and bring to a boil.

Cook, uncovered, until there is no resistance when a fork is inserted into the potatoes, about 30 minutes.

Drain and return the potatoes to the pot.

While the potatoes are still hot, mash them well with a potato masher.

Add the butter and stir vigorously with a wooden spoon.

Mix in the poblano strips and season with a generous pinch of salt.