Potato & Poblano Recipe
Roasted potatoes and poblanos, crema, cotija, spicy peanuts.
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Ingredients
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Vegetables
Method
Preparation
- 1
Roasting the Vegetables
Preheat your oven to 425°F (220°C). Cut the baby Yukon Gold potatoes in half and place them on a baking sheet. Slice the poblano peppers in half, removing the seeds, and place them on the same baking sheet. Drizzle the potatoes and poblanos with olive oil, and season with salt and black pepper. Toss to coat everything evenly.
- 2
- 3
Preparing the Toppings
While the vegetables are roasting, prepare the crema and spicy peanuts. For the crema, combine ½ cup of sour cream, 1 tablespoon of lime juice, and a pinch of salt in a bowl. For the spicy peanuts, mix ½ cup of roasted peanuts with 1 tablespoon of chili powder and a pinch of salt.
- 4
Assembling the Dish
Once the potatoes and poblanos are done roasting, remove them from the oven and let them cool slightly. Serve the roasted vegetables topped with a generous drizzle of crema, crumbled cotija cheese, and the spicy peanuts.