8 chiles poblanos 
-- roasted and peeled
2 tablespoons peanut oil
1 1/2 medium onions 
-- thinly sliced
1 teaspoon salt
2 pounds red bliss 
or other waxy potatoes

This is an excellent accompaniment 
for roasted and broiled meats.
Cook the potatoes but be careful 
not to cook them too much; 
they should be al dente, 
or they will disintegrate 
during the frying.

Remove the seeds and veins 
from the chiles 
and cut them into strips
about 1 1/2 inhes long 
and 1/2 inch wide. 
If the chiles seem too
picante, soak them 
in salted water 
for about 30 minutes.
Heat the oil and 
fry the onions gently, 
without browning them, 
until they are soft.

Add the chile strips, 
potatoes, and salt to 
the onions in the pan.
Without covering the pan, 
fry the potatoes until 
they are nicely browned, 
stirring the mixture 
from time to time, 
as the chile and
onions are apt to 
stick to the bottom 
of the pan.