roasted potatoes with poblano peppers

Roasted Potatoes with Poblano Peppers (Papas con Rajas)

An easy side dish full of flavour but compliments a variety of main dishes. Can also be served in a taco with sour cream taking it from side dish to main.
Course Side Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 -8
Author Family Food and Travel


  • 1 lb mini potatoes with skin
  • 1/2 sweet onion
  • 3 poblano peppers
  • 1 very ripe jalapeno pepper will have changed from green to red
  • 2 tbsp olive oil
  • Pinch of rosemary
  • salt to taste


  1. Boil potatoes until they are fork tender (approximately 20 mins)
  2. Cool potatoes completely under cold water and set aside.
  3. Slice onion really thin and broil the poblano peppers (charred evenly all around, approximately 5 mins)
  4. Place poblano peppers in a plastic bag and let rest for 5 mins.
  5. Take peppers out of bake, cut to take the seeds out and peel the skin off.
  6. Cut skinned pepper into strips.
  7. Cook onions in a hot pan without 2 tbsp water (no oil).
  8. Cook onions until translucent.
  9. Add poblano pepper strips and minced jalapeno pepper.
  10. Cut potatoes into pieces and toss in a bowl with onions and peppers.
  11. Add olive oil, rosemary and salt and toss to combine.
  12. Add mixture to a baking dish and broil for 15-20 mins or until potatoes start to crisp.
  13. Serve immediately or let cool slightly before making it into a taco.