Roasted New Potatoes with Poblano Chiles

I loves me some roasted new potatoes. A bit of fresh rosemary. A generous sprinkle of garlic pepper. And a big gusher of good olive oil. Yum.

But here's another way to do things. Cut the potatoes and the poblanos in small pieces and it will be great. Not only as a side for pork tenderloin or grilled skirt steak. But also as a filling (along with scrambled eggs) for breakfast tacos. Or an interesting fajita topping. Whatever way...these papas have a nice subtle burn.

Roasted New Potatoes with Poblano Chiles
From Bon Appetit.
Makes eight servings.

4 large fresh poblano chiles
2 pounds new potatoes (such as red-skinned, fingerling, or Yukon Gold)
3 tablespoons olive oil
1 white onion, halved, thinly sliced
2 garlic cloves, minced

Char chiles over direct flame or in broiler until blackened on all sides. (Try this technique.) Enclose in paper bag and let steam 10 minutes. Peel and seed chiles. Cut lengthwise into thin strips.

Cook potatoes in large pot of boiling salted water until almost tender, 8 to 10 minutes. Drain; cool. Cut potatoes lengthwise in half. Place in 15x10x2-inch glass baking dish. Add oil and toss to coat. Arrange in single layer, cut side up. Sprinkle with salt and pepper.

Preheat oven to 375°F. Roast potatoes until just beginning to brown, tossing occasionally, about 40 minutes. Mix in onion and garlic. Roast 5 minutes. Mix in chile strips. Roast until heated through, 5 to 10 minutes longer. Season to taste with salt and pepper.