Fried Potatoes With Poblano Pepper Strips

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Title: Fried Potatoes With Poblano Pepper Strips
Categories: New imports, Vegetables
Yield: 4 servings


: Vegetable oil for frying
3 TB oil
2 lg Poblano peppers
3/4 c sliced white onion
2 lb red potatoes, -- sliced 1/4
: inch
: thick
: Salt and pepper
1 c grated Monteray Jack cheese

Place vegetable oil in a deep saute pan to come no
more than 1/3 of the way up the sides of the pan. Heat
oil until a deep fat fry thermometer registers 360
degrees. Meanwhile, over an open flame, carefully char
the peppers until the skin blisters and blackens. Set
aside to cool. When the peppers are cooled, remove the
seeds and slice into thin strips. Now, in a large
non-stick skillet, heat 3 tablespoons of oil, add
onion and cook until softened. When the oil is heated,
carefully drop the potatoes into the pan, cook,
stirring for 5 minutes or until tender, golden brown
and crispy. Cook the potatoes in batches. Drain well
on paper towels and add to the pan with the onions.
Then, add the pepper strips, and season with salt and
pepper. Finally, top with the cheese and cook for 1
minute. Transfer to a serving bowl and serve
immediately.

Yield: 4 servings

Recipe By : ESSENCE OF EMERIL SHOW

Date: 09/26/96

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