Who knew?!…”potachos” is actually a word. I’ve heard of pachos before. Thought I was onto something original – meh, still fun to say! SO it’s Friday – yeah, it is. AND what are Friday’s for?? SHARING! When I get together with friends & family, it’s all about multiple dishes – bruschetta, spinach dip, pickle tray, pizza, salad, and SALSA. We sure do loove our tomatoes and peppers. This heaping pile of spiced potato wedges is topped with a family favourite Salsa Verde recipe – kudos pops! I could down an entire bowl, no problem. With ingredients like roasted poblano peppers, jalapeño, tomatillos, cilantro, garlic, and green onions – I could eat for DAYS. There may be a chill in the air, but things definitely haven’t cooled off in the kitchen.
*Roasted poblano peppers taste sweet and slightly smokey, not hot like when they are raw.
Made for sharing! This fresh deliciously tasty salsa verde is sure to please. Eat on its own, or top your favourite Southern inspired dishes - this one packs a TON of flavour.
- 2 fresh poblano peppers
- 5-6 med. tomatillos (firm but ripe), finely chopped
- 6 green onions, sliced
- 1 large jalapeno, finely chopped
- 1 bunch cilantro - washed & chopped
- 3-5 garlic cloves, minced
- 1&1/2 tbsp extra virgin olive oil or grape seed oil
- 1/2 tsp sea salt
- 1/4 tsp pepper
- couple slashes favourite hot sauce
- 5 cups golden potatoes - washed & cut into wedges
- 1/3 cup buckwheat flour
- 1 tsp hot paprika
- 1/2 tsp sea salt
- 1/4 tsp ground cumin
- 1 tbsp extra virgin olive oil
Preheat the oven to 450*F.
Place the poblano peppers onto a baking sheet and into the oven. Roast for 25mins, turning over halfway through. Remove the peppers from the oven once the skins are bubbling and somewhat charred. Allow to completely cool, then peel the skins off and core. Dice the peppers into small pieces. Set aside.
*I prep the remaining ingredients while the peppers are roasting.
Once the tomatillos are finely chopped, place into a bowl and set aside.
Add the diced roasted peppers, green onions, jalapeños, cilantro, garlic, and oil to a bowl. Take the tomatillo bowl and drain off any excess liquid. Add the tomatillos. Fold well. Add the sea salt, pepper, and a couple splashes of your favourite hot sauce. Fold.
Ready to serve or keep refrigerated. Best when sits a couple hours - drain off any excess liquid prior to serving.
Preheat the oven to 425*F. Line a baking sheet with parchment paper.
Add the cut potatoes wedges to a bowl. Drizzle with olive oil and toss to coat.
In a separate bowl, add the buckwheat flour, paprika, sea salt, & cumin. Stir well.
Sprinkle the flour/spice mixture over the potatoes, little-by-little, tossing as you go. The potatoes shouldn't be drenched in flour. Just add enough to coat - the oil should still be absorbing the flour on the outside of the potato.
Pour the potatoes onto the prepared baking sheet, spaced apart. Place in the oven (middle rack) for about 30-35mins until crispy and golden. *Be sure to flip the potatoes halfway through. Remove & serve.
~ I don't use a food processor to chop the tomatillos as I find that they just turn to mush - they're quite soft on the inside.
~ The potatoes should be cooked at about the 25min mark; however, to get them nice and crispy on the outside, I leave them in longer (total of 30-35mins depending on how hot your oven runs & humidity).
~ Additional potacho toppers include organic black beans, bbq corn, bell peppers, avocado, jalapeño, and cilantro.