3 lbs. Red Bliss potatoes cut in
3 oz. olive oil
1T kosher salt
2t fresh ground pepper large onion, diced small
3 tomatillos, washed, peeled and diced
2 fresh poblano peppers, roasted, peeled and seeded
Toss potatoes with 2 oz. of oil, salt and pepper. Roast at 375°F till just tender. Remove from oven and rest. Place a large skillet on stove over medium heat and add remainder of oil. Add onions and tomatillos and cook until the onions are translucent. Add poblano peppers and potatoes and mix well. Keep warm for service.