Potatoes With Roasted Poblano Chiles

• 1 1/2 pounds round red potatoes (4 to 6 large)
• 1 pound fresh poblano chiles (4 to 5 large)
• Vegetable cooking spray
• 1/2 cup plus 2 tablespoons finely chopped onion
• 1 large clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon chopped fresh cilantro

1. Cook potatoes in boiling water to cover 25 minutes or until tender. Drain and let cool slightly. Cube potatoes; cover and set aside.
2. Cut chiles in half lengthwise; remove and discard seeds andmembranes. 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.Place in ice water until cool; peel and discard skins. Coarselychop chiles.
3. Coat a large nonstick skillet with cooking spray; place skillet over medium-high heat until hot. Add onion, garlic, oregano, and cumin; saute 3 minutes or until onion is tender. Add cubed potato; cook until golden, turning potato gently with a metal spatula. Add chopped chile, salt, and 1/4 teaspoon pepper; cook just until thoroughly heated. Transfer to a serving bowl, and sprinkle with cilantro. Serve immediately.

red potatoes, chiles, vegetable cooking spray, onion, clove garlic, oregano, ground cumin, salt, pepper, fresh cilantro

Taken from www.myrecipes.com/recipe/potatoes-with-roasted-poblano-chiles (may not work)