Prep 20 mins
Cook 30 mins
This is a side dish for your favorite Mexican dish. It is especially good served this with alambres or other grilled meats. From the San Francisco Chronicle.
- 3 russet potatoes, about 2 3/4 pounds total, peeled
- kosher salt
- 3 tablespoons olive oil
- 4 poblano chiles, charred, peeled, seeded, and cut into strips
- 1 onion, cut into wedges, then roughly chopped
- 1⁄2 cup diced red bell pepper
- 1⁄3 cup heavy cream
- Cut the potatoes in half lengthwise and drop them into a saucepan of cold water (the potatoes should be completely covered with the water. Add 1 teaspoons salt to the water. Place the pan over high heat and bring to a boil. Partially cover the pot, reduce the heat and simmer for 8 minutes. Drain the potatoes.
- When the potatoes are cool enough to handle, cut them into 1/2-inch slices. Stack the slices and cut into 1-inch cubes.
- Heat a large, heavy skillet over medium heat. Add 2 tablespoons of the olive oil to the skillet and when hot, add the potato cubes, spreading them out in a single layer. Cook over medium heat without turning for at least 10 to 12 minutes. When the potatoes are brown and crusty, turn them using a wide spatula. Continue cooking the potatoes until the second side is also brown and nicely crusty.
- Meanwhile, heat the remaining 1 tablespoon olive oil in another skillet. Add the chili strips, onion and bell pepper, and sauté for 8 minutes, just until the vegetables have softened. Add the cream and remove from heat. This step completes the rajas.
- When the potatoes are ready, stir in the rajas.