(Papas Fritas con Rajas)
What would we do without potatoes and chiles? This dish makes the best of both of them, fried up and delicious to be eaten as a side or fillings for tacos.
2 tablespoons olive or canola oil
2 pounds russet potatoes, peeled and cut into ½-inch thick strips
1 large onion, thinly sliced
6 Roasted Poblano Chiles, cut into strips
1 teaspoon salt
In a large skillet, heat the oil over medium heat. Add the potatoes and onion and cook until the onion is translucent and the potatoes have softened, about 6 to 8 minutes. Add the roasted chiles and salt and cook until the potatoes have browned, stirring occasionally to keep the vegetables from sticking to the pan.
Serve immediately, nice and hot from the pan.