(Amounts are approximate. I’ve never measured them and it turns out a bit different each time, which I like.)

Ingredients:

4-5 lbs Red potatoes (Baby reds halved, or medium reds cut into large cubes.)
1 Poblano pepper + any other peppers you want to use
1 large yellow onion, quartered
1 head of garlic
1 package bacon
Mustard & Mayonnaise, to taste (apx 1 part to 4 parts ratio, depending on mustard you use)
Salt and Pepper, to taste
Fresh Thyme and Oregano, to taste, minced
1 small bunch green onion, sliced

Preparation:

* Boil potatoes until just able to pierce through with a fork. Immediately drain. Slightly al dente is perfect.
* Cover a sheet pan with foil and cook the bacon on it, in the oven. Bake until just crispy. Chop. Set aside. Pour some of the fat into a baking dish and set aside. When potatoes are drained and mostly dry, place them on the sheet pan, in the bacon fat, and feel free to gently toss them around to spread the fat over the potatoes (so they will brown). Salt and pepper the potatoes (lightly).
* Bake the potatoes until they are nicely browned.
* In the other baking dish, roast the peppers, onion and garlic. Turn the peppers over when the bottom side gets crackly
* When both pepper sides are crackly, move the peppers to a piece of plastic wrap and wrap them up for apx. 10 mins. This will steam them as they cool, making it easy to remove the skin. Remove skin and seeds. Slice.
* When the onion has browned a bit, remove and cool. When garlic is soft, remove and cool. When able to touch them, chop up the onion and mince the roasted garlic. Put them, and the liquid from the dish into a serving bowl.
* Add the mustard and mayonnaise, half of the herbs (including half of the green onions), half of the bacon and the sliced peppers. Stir until evenly mixed. Add the browned potatoes. Stir gently until evenly mixed.
* Adjust seasonings. Add more mayo / mustard if needed.
* Top with remaining chopped bacon, sliced green onions and minced herbs.