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1
If using, place Poblano pepper directly over the flame of a gas burner, turning with tongs until well charred on all surfaces. Alternatively, place on a foil-lined rimmed baking sheet directly under a preheated broiler and broil, turning occasionally, until charred on all sides, about 8 minutes. Wrap charred pepper in foil to trap steam, and set aside. When cool enough to handle, carefully remove skin from pepper (it should slip right off). Remove and discard stems and seeds. Cut into strips.
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2
Meanwhile, place potatoes in a pot and cover with 2 quarts (2L) of cold water. Add 2 tablespoons (30g) kosher salt and vinegar. Bring to a boil over high heat and boil until potatoes are tender, about 5 minutes after they reach a boil. Drain. As soon as potatoes are cool enough to handle, split into quarters and toss with 1 tablespoon (15ml) vegetable oil in a bowl.
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3
Heat 2 tablespoons (30ml) vegetable oil in a large nonstick or cast iron skillet over medium-high heat until shimmering. Add potatoes and cook, tossing, until crisp and golden brown on all sides, about 6 minutes. Return to bowl.
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4
Add remaining tablespoon (15ml) oil to skillet and add red onion (see note). Cook, tossing occasionally, until softened and lightly browned, about 6 minutes. Add thyme and cook, stirring, until fragrant, about 30 seconds. Return potatoes to skillet and add roasted pepper strips, if using. Toss to combine and season to taste with plenty of salt and pepper. Add cilantro or parsley and toss to combine. Serve immediately.
