I like to pull all my vegetables out of the refrigerator every week or two to weed out what needs to be used up and decide what is old and should go to the chickens. This is usually when I decide what to blog on for the week. Today I had some potatoes, poblanos and some corn that really needed to be used. I was going to make a potato poblano soup. Basically using this recipe and adding the poblanos and some corn.
As I was cutting up the potatoes, they looked so good I decided I wanted the potatoes to be the star and not get lost in a cream soup. There is nothing like freshly dug potatoes. See how buttery they look. I changed my mind and decided I wanted roasted potatoes instead.
So I made Breakfast Poblano Potatoes
Preheat the oven to 425F.
Dice about 1 pound of potatoes, an onion and 2 or 3 peppers, I had poblanos but Carmen or bell peppers would work too. Put the chopped vegetables in a sheet pan.
Coat everything with oil and toss it all together with salt and pepper and a little cumin, paprika, garlic powder, and/or dry chili powder if you like. Roast it in the oven for 30-40 minutes, stir it when it is about 1/2 cooked. I’ll add the corn 1/2 way.
This is what it looks like 1/2 way cooked with the corn added.
These would be great in a breakfast burrito or made into a frittata.
Only a few weeks left of CSA. Hope you are enjoying your shares. I’ll see you at pickup.