Poblano Breakfast Potatoes

Method6 steps · about 50 min

1. 1

   Step 1: Heat the oven to 425°F/220°C. Rinse the 2 large potatoes, about 2 lb total, and the poblano.

   Uses 2 large potatoes (about 2 lb total) · 1 poblano pepper · Water for rinsing potatoes and poblano, as needed

2. 2

   Step 2: Dice the rinsed potatoes from step 1 into roughly 1/4–1/2 inch chunks. Stem and seed the rinsed poblano, then dice it and the 1/2 onion slightly smaller than the potato pieces.

   Uses Rinsed large potatoes and poblano · 1/2 onion

3. 3

   Step 3: Mix the diced vegetables from step 2 with the 4 whole peeled garlic cloves, 2 tbsp olive oil, 1 tsp initial salt and cracked black pepper (to taste). If a hotter batch is wanted, add the optional 1/2 tsp hot ground New Mexican chili powder.

   Uses Diced potatoes, seeded poblano and onion · 4 whole peeled garlic cloves · 2 tablespoons olive oil · 1 tsp initial salt · Freshly cracked black pepper, to taste · 1/2 tsp hot ground New Mexican chili powder, optional

4. 4

   Step 4: Spread the seasoned mixture from step 3 in an even layer on a baking sheet. Optional parchment helps cleanup; a bare baking sheet gives crisper potato surfaces.

   Uses Seasoned potato, poblano, onion and whole-garlic mixture

5. 5

   Step 5: Roast the tray from step 4 at 425°F/220°C for about 30–40 minutes, stirring at least once around halfway, until potatoes are tender and browned.

   Roast potatoes 30–40 minutes until tender and browned; stir halfway · 40 minUses Evenly spread potato tray

6. 6

   Step 6: Remove the four whole garlic cloves from the roasted potato mixture from step 5 as the author instructs. Taste the potatoes, add a little extra final salt (to taste) if needed and serve immediately.

   Uses Roasted potato mixture, whole garlic removed before serving · Extra final salt, to taste