8    Chiles poblanos; roasted and
2 tb Peanut oil
1 1/2 md Onions; thinly sliced
1 ts Salt
2 lb Red bliss or other waxy pota

This is an excellent accompaniment for roasted and broiled meats,
especially if you want something more substantial than the rajas alone.

I shall never forget the wonderful smell of the chiles frying as we would
walk in very hungry at lunch time. Sometimes our maid Rufina would use
strips of the long, thin, dark green chile chilaca, which can bite your
stomach as well as your mouth quite fiercely.

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
coverint the pan, fry the potatoes until theyare nicely browned, stirring
the mixture from time to time, as the chile and onions are apt to stick to
the bottom of the pan.