Patricia's Poblano and Potato Side Dish

Total Time
Prep 0 mins
Cook 1 hr

Mexican Recipes By Patricia Wriedt These are recipes translated into English and shared by Patricia Wriedt from Mexico City Potatoe side dish.

Ingredients Nutrition

  • 4 medium red potatoes
  • 2 poblano peppers
  • 1 medium onion (chopped)
  • 1 teaspoon epazote leaves (crushed)
  • 2 tablespoons vegetable oil
  • salt and pepper (to taste)
  • mozzarella cheese (shredded) (optional)


  1. Roast and peel the poblanos. Cut them in 1/2" pieces.
  2. Cook the potatoes in a steamer, microwave or in boiling water. Cut them in quarters.
  3. Fry the onions in vegetable oil. When transparent, add the peppers, potatoes, epazote, salt and pepper. Add the cheese and serve.
Most Helpful

Another potato winner. My family loves potatoes on a Friday night, and these were exceptionally good. The heat from the poblano peppers were delicious, and the epazote leaves were interesting. It did add a nice touch to the potatoes, though.

Studentchef August 04, 2012

Great potatoes. I had never heard of epazote leaves, but found some at the local grocery which has a large Hispanic section. Really liked the flavor they added. I subbed Monterey Jack for the mozzarella. Will be making these again! Made for ZWT8.

Outta Here August 25, 2012