Patricia's Poblano and Potato Side Dish

Elevate your dinner table with Patricia's Poblano and Potato Side Dish, a harmonious blend of smoky roasted poblano peppers and tender russet potatoes tossed in a luscious garlic-butter cream sauce. This easy-to-make recipe combines bold flavors and comforting textures, making it the perfect accompaniment to any meal. Roasting the poblanos enhances their natural smokiness, while a touch of heavy cream adds richness to the dish, balanced with a sprinkle of fresh cilantro for a bright finish. Ready in just 50 minutes, this versatile side is a crowd-pleaser that pairs beautifully with roasted meats, grilled vegetables, or even as a standalone vegetarian delight. Perfect for weeknight dinners or festive gatherings, this recipe is a delicious way to spice up your side dish repertoire.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 whole poblano peppers
• 4 medium russet potatoes
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 whole garlic cloves, minced
• 0.5 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro (optional, for garnish)

Directions

Step 1

Preheat your oven to 450°F (230°C). Place the whole poblano peppers on a baking sheet and roast for 10-12 minutes, turning halfway through, until the skins are blistered and charred.

Step 2

Remove the peppers from the oven and transfer them to a bowl. Cover with plastic wrap or a plate to let them steam for 10 minutes, which will make the skins easier to remove.

Step 3

While the peppers are steaming, peel and dice the potatoes into 1-inch cubes.

Step 4

Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 10-12 minutes, or until they are fork-tender. Drain and set aside.

Step 5

Return to the poblano peppers. Peel off the charred skins, remove the seeds, and dice the peppers into small pieces.

Step 6

In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Step 7

Add the diced potatoes and roasted poblano peppers to the skillet. Gently toss them in the garlic butter until well coated.

Step 8

Pour in the heavy cream and season with salt and black pepper. Stir everything together and cook for another 3-5 minutes, until the cream is slightly thickened and coats the potatoes and peppers.

Step 9

Remove from heat and transfer to a serving dish. Garnish with chopped fresh cilantro, if desired.

Step 10

Serve warm as a flavorful side dish alongside your favorite main courses.

Nutrition Facts

Serving size	(1185.4g)

Amount per serving	% Daily Value*
Calories	1626.7

Total Fat 92.3g	0%
Saturated Fat 41.4g	0%
Polyunsaturated Fat 3.4g
Cholesterol 185.8mg	0%
Sodium 2684.1mg	0%
Total Carbohydrate 174.4g	0%
Dietary Fiber 18.3g	0%
Total Sugars 20.8g
Protein 24.0g	0%

Vitamin D 4.5IU	0%
Calcium 160.7mg	0%
Iron 10.2mg	0%
Potassium 4745.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.1%

Protein: 5.9%

Carbs: 42.9%