Ingredients
- potatoes
- poblano pepper
- 1/2 onion
- garlic clove s
- tablespoon solive oil
- teaspoon salt (plus more to taste)
- freshly cracked black pepper
- 1/2 teaspoon hot chili powder (optional)
Instructions
- Preheat the oven to 425F. Give the potatoes and poblano a good rinse.
- Dice up the potatoes into bite sized chunks, somewhere between 1/4" and 1/2" wide. Dice up the poblano and 1/2 onion into slightly smaller sized chunks (be sure to discard the poblano seeds.)
- In a mixing bowl combine the potatoes, poblano, 1/2 onion, 4 whole peeled garlic cloves, 2 tablespoons olive oil, 1 teaspoon salt, and freshly cracked black pepper. You can optionally add 1/2 teaspoon of hot chili powder.
- Spread the mixture into an even layer on a baking sheet. (I line the baking sheet with parchment paper for easier cleanup but cooking them directly on the pan will crisp them up more.)
- Bake at 425F for 30 40 minutes, stirring them at least once while they are baking.
- Take a final taste for seasoning. I added another generous pinch of salt to this batch. Serve immediately.
Tips
lately I've been adding whole, peeled garlic cloves instead of mincing them up. If you do this just remember to take them out after baking.