Saveur.com: Daily Fare: Papas con Rajas (Sautéed Potatoes and Chiles)

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Papas con Rajas (Sautéed Potatoes and Chiles) Oct 29th 2013, 13:00 Enlarge Credit: Penny de los Santos SERVES 4 INGREDIENTS 12 oz. small waxy potatoes, cut into ¼"-thick discs 3 tbsp. canola oil 1 medium white onion, thinly sliced 3 cloves garlic, finely chopped 3 poblano chiles, roasted, peeled, stemmed, seeded, and thinly sliced 4 sprigs epazote (available at melissas.com) or cilantro, roughly chopped Kosher salt, to taste INSTRUCTIONS 1. Place potatoes in a 4-qt. saucepan and cover with water by 1"; bring to a boil over high heat, and cook until just tender, about 20 minutes. Drain, and set aside. 2. Heat oil in a 12" skillet over medium-high heat. Add onion, and cook, stirring, until slightly caramelized, about 12 minutes. Add garlic and chiles, and cook, stirring, until heated through, 2 minutes. Add potatoes, and cook, stirring, until potatoes are very tender, about 10 minutes. Remove from heat and stir in epazote; season with salt.

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