Grilled Rajas con Papas

Grilling the Chiles and Onion

1. Grill chiles by placing them right on the grill grates. Turn them periodically until the skin has blistered and turned dark brown. Once the chiles are roasted, place them in a plastic bag and loosely close it. Leave the chiles in the bag for at least 15 minutes.
2. Use your bare hands, gloves, or a paper towel to peel away the charred skin until you are left with the soft, smoky chile underneath. Slice them in long thin pieces. Remove the seeds and veins from the inside if desired to minimize their spiciness.
3. Peel and cut the onion into quarters. Wrap each quarter in aluminum foil and place on the grill. Turn the wrapped onions periodically.
4. Check after 15-20 minutes. Once onions are soft, slightly caramelized and fragrant remove from the grill. Uncover the onions and cut each piece into thin slices.
5. Set the chiles and onions aside.

Cooking the Potatoes

1. Cut potatoes into 1-inch pieces. 
2. Add water to a large pot, bring to a boil. There should be enough water to cover the potatoes by at least 2 inches. Salt the water, add the potatoes. Cook for 5 minutes.
3. Heat two tablespoons of oil in a large cast iron skillet or nonstick pan over medium heat.
4. Drain and add the potatoes to the pan in a single layer. Sprinkle the potatoes with ½ teaspoon of kosher salt and cover for 10-15 minutes until golden. 
5. Flip the potatoes. Sprinkle with more salt. Cook uncovered for 5-10 minutes until the potatoes are golden on all sides, flipping them again as needed.
6. Add garlic. Add the sliced chiles and onions. Sauté to combine.
7. Take the skillet off the heat. Sprinkle with diced cilantro. Season with more salt and pepper if needed.