Potato & Poblano Rajas* Recipe

Prep and par-cook

Peel (optional) and wash the russet potatoes. Cut into 1/2-inch dice for crispy, evenly cooked pieces. Place diced potatoes in a bowl of cold water and soak for 10 minutes to remove excess starch; drain and pat very dry with paper towels or a clean kitchen towel.

Heat oil

Pour 1 cup vegetable oil into a heavy skillet (cast-iron recommended) and heat over medium-high until shimmering and a pinch of potato sizzles (about 350°F / 175°C).

Fry potatoes

Add the dried potato dice in a single layer (work in batches if needed so they don't crowd). Fry, stirring every few minutes, until golden brown and crisp on the outside and tender inside, about 10–12 minutes per batch.

Season and drain

Using a slotted spoon, transfer fried potatoes to a plate lined with paper towels. Immediately sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper while still hot so seasoning adheres. Keep warm while you prepare the poblano rajas.

Roast and sweat poblanos

Char the poblano peppers over an open flame, under a broiler, or on a hot cast-iron skillet, turning occasionally, until the skin is blackened and blistered on all sides (about 8–12 minutes). Immediately place charred peppers in a bowl and cover with plastic wrap or a lid to steam for 10 minutes — this loosens the skins.

Peel and slice

Once cool enough to handle, peel the poblanos by rubbing off the charred skin with your fingers or a paper towel. Remove stems and seeds (for milder heat leave some seeds if preferred). Slice peppers into 1/4-inch strips (rajas).

Prepare aromatics

Thinly slice the half yellow onion. Mince the 2 garlic cloves.

Sauté onion and garlic

Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until translucent and lightly browned at the edges, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn it.

Combine with poblanos

Add the sliced poblano rajas to the skillet with the onion and garlic. Stir to combine and cook 3–4 minutes until heated through and slightly tender.

Finish sauce

Reduce heat to low. Stir in 1/4 cup Mexican crema (or sour cream), 3/4 tsp salt, 1/4 tsp ground cumin, and 1 tablespoon lime juice. Cook gently 1–2 minutes until the crema coats the rajas and forms a creamy sauce. Taste and adjust salt or lime as needed. Stir in chopped cilantro if using.

Combine potatoes and rajas

Add the fried potatoes to the skillet with the creamy poblano rajas and gently toss to coat evenly, cooking together 1–2 minutes so the potatoes absorb some of the sauce and reheat fully. Adjust seasoning if necessary.

Serve

Transfer to a serving dish. Serve hot as a side or a main with warm tortillas, eggs, or beans. Garnish with extra crema or cilantro if desired.