What is a holiday celebration without potatoes? This Crispy Potatoes w/ Poblano Cream Sauce recipe by Chiles and Smoke will spice up your holiday dinner. 

Ingredients:

1 ½ pounds baby potatoes, sliced in half

1 teaspoon kosher salt

1 teaspoon dried Mexican oregano

1 teaspoon fresh ground black pepper

1 ½ tablespoons olive oil

½ cup water

3 poblano chiles

½ white onion

4 cloves garlic, in husk

½ cup sour cream

¼ cup chopped cilantro

Kosher salt and pepper to taste

(optional) chopped scallions for garnish

Directions:

1. Preheat the Hestan Aspire sear burner to high, and the regular burger to medium-high.
2. Slice up the potatoes in half and add them to a skillet with a lid. Stir in the spices, oil, and the water. Place on the regular burner with the lid on, allowing the liquid to come to a rolling boil.
3. Check the potatoes to flip them gently. Turn down the heat slightly if they are cooking too fast.
4. Char the poblanos, onion, and whole garlic cloves in the husk on the sear burner. Flip as needed to char the skin on the chiles. The garlic will be done first, showing a charred husk. Add the poblanos to a container and allow them to steam for a few minutes before discarding the skin and seeds.
5. Blend the poblano cream sauce by adding the poblanos, onion, garlic, sour cream, and cilantro to a blender. Puree until smooth, and add salt and pepper as desired.
6. Remove the lid from the potatoes and allow the water to evaporate. The oil will remain, frying up the potatoes. Carefully stir them to allow them to fry on each side.
7. Serve the potatoes with the cream sauce and garnish as a side dish.

To get more holiday recipes, check out our Aspire Holiday Series here!

Brad Prose

Chiles and Smoke