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Lynn's Fried Chili Potatoes

8 chiles poblanos -- roasted and peeled 
2 tablespoons peanut oil 
1 1/2 medium onions -- thinly sliced 
Salt & pepper
 2 pounds red bliss or other waxy potatoes 

Cook the potatoes but be careful not to cook them too much; they should be al dente, or they will disintegrate during the frying. Remove the seeds and veins from the chiles and cut them into strips about 1 1/2 inches long and 1/2 inch wide. If the chiles seem too picante, soak them in salted water for about 30 minutes. Heat the oil and fry the onions gently, without browning them, until they are soft. Add the chili strips, potatoes, and salt to the onions in the pan. Without covering the pan, fry the potatoes until they are nicely browned, stirring the mixture from time to time, as the chili and onions are apt to stick to the bottom of the pan

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