Grilled Dutch Potatoes with Onions and Fire Roasted Poblanos

One of the go-to meals that Scott and I do often is steak, either Ribeye or NY strip, with grilled veggies of some sort.  This combo is a definite winner. 


Grilled Dutch Potatoes with Onions and Fire Roasted Poblanos

approx 1 lb dutch potatoes
3 poblano peppers
1 onion
olive oil, to coat the veggies
salt and pepper, to taste
garlic powder and/or onion powder, to taste (for potatoes)

1. 1/2 the Dutch potatoes lengthwise, cover with water and parboil for approx. 10 minutes or until just fork tender.  Drain and return to pot.  Toss with olive oil, just to coat, salt and pepper- to taste, and garlic/onion powder, to taste, if you wish. 
2. Coat the poblanos with olive oil.
3. Cut the onion in half, root to tip, and then in eighths, so that each piece is connected by a little bit of root at the top.  Coat with olive oil, salt and pepper.

Heat your grill- I heat mine to about 500 degrees.  Place all veggies on a vegetable grill tray and grill, turning occasionally, until browned and tender.  You will want to allow the skin to blacken on the poblanos. 

Remove poblanos to their own bowl and cover with plastic wrap or foil, set aside. 

Remove onions and potatoes to a bowl, cover, and set aside.

Once the skin has steamed away from the poblanos, and have cooled enough to handle, peel the blackened skin, and remove all seeds from the inside of the peppers.  Slice into 1/4 inch strips. 

Add the poblano strips to the potatoes and onions, toss, and serve. 

Serves 4 as a side dish.