Recipe: New Potatoes Roasted with Poblano Chilies

NEW POTATOES ROASTED WITH POBLANO CHILIES

4 cups water
Kosher salt and freshly ground black pepper
1 1/2 pounds small new potatoes
1/4 cup olive oil
1 large onion, cut into 1/2-inch slices
3 poblano chilies, seeded, cut lengthwise in 1/2-inch strips, strips cut in half

In large, covered saucepan, bring 4 cups water to boil over high heat. Add 1 tablespoon salt and potatoes. Return to boil and reduce heat to medium. Cook, partially covered, 15 to 20 minutes until fork-tender. Drain.

In large heavy skillet, heat oil over medium heat. Add onion and cook about 5 minutes, stirring often, until tender. With slotted spoon, transfer to large bowl.

Add chilies to skillet. Cook, stirring often until tender, about 5 minutes. Add to onion.

Preheat oven to 375 degrees F.

Cut potatoes in half; add to onions and chilies. Season with salt and pepper and toss gently. (Can be made ahead to this point.) Transfer to roasting pan, about 12-by-9 inches; spread in single layer.

Roast 15 to 20 minutes, until hot and edges are crisp.

Makes 6 servings
Adapted from source: Antojitos: Festive and Flavorful Mexican Appetizers by Barbara Sibley and Margaritte Malfy