Fried potatoes with poblano pepper strips
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | vegetable oil for frying | |
| 3.00 | tablespoon | oil |
| 2.00 | large | poblano peppers |
| ¾ | cup | sliced white onion |
| 2.00 | pounds | red potatoes,; sliced 1/4 inch |
| 1 | thick | |
| 1 | salt and pepper | |
| 1.00 | cup | grated monteray jack cheese |
Directions
Recipe by: ESSENCE OF EMERIL SHOW Place vegetable oil in a deep saute pan to come no more than ⅓ of the way pan. Heat oil until a deep fat fry thermometer registers 360 degrees. Meanw flame, carefully char the peppers until the skin blisters and blackens. Set peppers are cooled, remove the seeds and slice into thin strips. Now, in a heat 3 tablespoons of oil, add onion and cook until softened. When the oil the potatoes into the pan, cook, stirring for 5 minutes or until tender, go Cook the potatoes in batches. Drain well on paper towels and add to the pan add the pepper strips, and season with salt and pepper. Finally, top with t minute. Transfer to a serving bowl and serve immediately.
Yield: 4 servings
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