Potatoes with Roasted Poblano Chiles

Ingredients

• 0.3 teaspoon cilantro leaves fresh chopped
• 1 large clove garlic minced
• 0.5 teaspoon ground cumin 
• 0.5 cup onion finely chopped
• 1 teaspoon oregano dried
• 0.3 teaspoon pepper 
• 1 pound poblano chiles fresh (4 to 5 large)
• 1.5 pounds round potatoes red (4 to 6 large)
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• spatula

Directions

1. Cook potatoes in boiling water to cover 25 minutes or until tender.
2. Drain and let cool slightly. Cube potatoes; cover and set aside.
3. Cut chiles in half lengthwise; remove and discard seeds andmembranes.
4. Place chiles, skin side up, on a baking sheet, andflatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 12 to 15 minutes or until charred.
5. Place in ice water until cool; peel and discard skins. Coarselychop chiles.
6. Coat a large nonstick skillet with cooking spray; place skillet over medium-high heat until hot.
7. Add onion, garlic, oregano, and cumin; saute 3 minutes or until onion is tender.
8. Add cubed potato; cook until golden, turning potato gently with a metal spatula.
9. Add chopped chile, salt, and 1/4 teaspoon pepper; cook just until thoroughly heated.
10. Transfer to a serving bowl, and sprinkle with cilantro.
11. Serve immediately.