Directions

• Peel and wash the tomatillos. Remove the stems from the jalapeños. Place the tomatillos, peppers, onion and garlic in a pot of simmering water. Cook for 10 minutes.
• Using a slotted spoon, transfer salsa ingredients to the blender. Season with salt, to taste and blend until smooth. Set aside.
• Slice the potatoes into 1 inch chunks, set aside. Preheat 3-4 tablespoons of oil in a deep skillet at medium heat for 2 minutes.
• Add the potatoes to the skillet. Season lightly with salt and pepper. Cover with lid. This will create steam and help the potatoes cook all the way through the middle. Stir now and then and cover after each time.
• After about 25 minutes, if the potatoes are fork tender, add the salsa from the blender. Fold to combine. Cook for another 2 minutes. Transfer to serving dish. Garnish with cilantro and red fresno chile pepper.