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1
Preheat the oven to 350 degrees F.
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2
Cut the top third of the garlic off and discard.
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3
Place the garlic head into a piece of foil and sprinkle with salt and pepper.
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4
Add some olive oil and enclose in the foil.
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5
Put into the oven and roast until golden and tender, 30 to 35 minutes.
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6
Increase the oven to 375 degrees F.
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7
Place the poblano on a sheet pan and into the oven.
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8
Roast, about 25 minutes.
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9
Remove the poblano from the oven and place into a bowl.
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10
Cover with plastic wrap and allow to steam, about 10 minutes.
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11
Peel, stem, seed and dice the poblano.
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12
Set aside.
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13
Place the diced potatoes into a pot and cover with water.
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14
Season the water with salt and turn the heat to medium-high.
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15
Cook until tender, and then drain.
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16
To a cast-iron pan over medium-high heat, add the butter, canola oil and shallots.
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17
Allow the shallots to sweat, 2 to 3 minutes.
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18
Add the drained potatoes in one layer and allow them to crust and brown, about 5 minutes.
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19
Add the poblano and piquillo peppers.
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20
Smash 2 of the roasted garlic cloves and toss to combine.
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21
Add the cilantro and toss to combine.
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22
Taste and season if necessary.
