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