Poblano Home Fries from Bad Manners: Hungry As Hell

We love potatoes in every single form, but home fries have a special place in our hearts. If you can't find a poblano, feel free to sub in a bell pepper or leave it out if you're not into them. We think they add great taste and texture, but what the f*** do we know? We've only written five cookbooks.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the chopped potatoes in a bowl and cover them with water. Stir them around with your fingers for a minute. To help them release some of their excess starch, this will make the potatoes crispier, which is all anyone wants in life. Let them chill in the water while you prep the rest of the ingredients.

Step 2

Warm up your oven to 425°F.

Step 3

Drain and rinse the potatoes, then dump them into a large bowl. Along with The Onion and poblano. Drizzle with the Olive oil and toss so that everything is coated in oil. In a small bowl, mix together the chili powder, salt, cumin, and black pepper. Sprinkle the spices over the vegetables. Then, toss that s*** around until everything looks covered. Spread this mixture onto a sheet pan in an even layer and place it in the oven.

Step 4

Bake until the potatoes look a little crispy and golden brown in some places, 30 to 40 minutes, stirring halfway to make sure everything is getting roasted. In the last 5 minutes of cooking, add the garlic lime juice and plum vinegar. Stir and continue roasting. Let the potatoes cool for a few minutes before serving. Taste and add more salt or whatever the f*** y** think they need.