Tools: Pot, Knife, Cutting Board, Mixing Bowl
Makes: 6 servings
2 poblano chilies, charred, peeled, seeded, and chopped
2 pounds baby red or Yukon gold potatoes
¼ cup chopped fresh cilantro leaves
4 garlic cloves, finely chopped
½ onion, sliced thinly
1 tablespoon toasted sesame seeds
1 tablespoon smoked paprika
½ teaspoon sesame oil
1 tablespoon olive oil
½ teaspoon salt
1.) Bring a large pot of salted water to a rolling boil over medium–high heat.
2.) Drop in the potatoes and cook for 20 minutes or until tender. Once potatoes are cool enough to handle, cut each potato in half; for larger potatoes, cut into fourths.
3.) In a large heated skillet, add sesame oil and olive oil to the pan, stir in the onions and garlic and cook for 5 minutes.
4.) Add the potatoes and smoked paprika and gently toss all the ingredients together. Cook for an additional 30 seconds, them remove the pan from heat.
5.) Place the potatoes in a large bowl and toss in the fresh cilantro, charred chopped poblano pepper, salt and sesame seeds.
6.) Serve warm or place into the refrigerator overnight to serve chilled.