Country Fried Potatoes with Hatch Chiles

1. 1

   Set the Hatch chiles directly on the grates of a gas stove over medium heat. Cook, turning with tongs now and then, until blackened and charred, about 5 minutes. Transfer to a sealed plastic bag and let cool for 7 to 8 minutes. Peel off the charred skins, remove the seeds, and slice the chiles.

2. 2

   Slice the potato with a mandoline.

3. 3

   Heat oil in a large skillet over medium-high heat until it shimmers. Add the potato slices and fry without stirring until they begin to brown and soften, 8 to 12 minutes. Add the onion slices and chiles. Season with seasoned salt and black pepper. Stir to mix. Cook until the onions are translucent and the potatoes are fully softened and browned on the second side, 5 to 8 minutes.

• Calories 215.12 kcal Moderate
• Protein 2.3 g Low Source
• Carbs 23.23 g Moderate
• Total Fat 13.65 g Moderate
• Saturated Fat 1.94 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 2.34 mg Low Source
• Fiber 2.07 g Low Source
• Sugar 2.36 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 23.29 mg Low Source
• Iron 0.85 mg Low Source
• Potassium 466.92 mg Low Source
• Vitamin A 0.07 mcg_rae Low Source
• Vitamin C 50.07 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Onions 🧅