Sauteed Boniato Potatoes

6 tsp vegetable oil, divided

1 c seeded, chopped poblano chiles

1 c chopped onion

1 1/2 lb boniato potatoes, peeled and diced

1 tsp pimenton (paprika) or annatto powder

1/4 c minced fresh cilantro

- Heat 2 tablespoons of the oil in large skillet over medium-high heat. Add poblano and onion; cook and stir 5-7 minutes or until vegetables are soft. Using slotted spoon, remove to serving dish; keep warm.

- Heat remaining 4 tablespoons oil in skillet over medium-high heat. Add diced boniato; cook until fork-tender and golden brown. Turn boniato often to brown evenly.

- Drain boniato on paper towels and place in serving dish. Add onion-poblano mixture. Stir to mix well.

- Season with salt and pepper to taste, dust with pimenton, and sprinkle with cilantro before serving.

Serves 6 portion