Potatoes and Poblanos

Yield: Serves 8


  • 3 lbs new red-skinned potatoes, par boiled for 12 minutes
  • 4 poblano peppers, seeded and chopped
  • 4 ounces extra-virgin olive oil
  • Pinch of rosemary powder
  • Pinch cumin
  • Salt to taste


Toss parboiled potatoes with chopped peppers, olive oil, rosemary and cumin. Roast on high heat for 15 min, until potatoes and peppers show color. Adjust for salt. Serve immediately or at room temp.