Place diced potatoes in a saucepan and cover with broth.

Bring to a boil, reduce heat and cook until fork tender, about 10 minutes.

For salsa~ Place hatch chiles, onion, garlic, lime juice and cilantro in a food processor; blend until smooth.

In a large skillet over medium high heat add oil.

Drain potatoes well and add to skillet.

Allow the potatoes to crisp on each side; this can take 5- 8 minutes.

Season with salt and pepper.

Add 1 cup of hatch chile salsa.

Stir to combine.

Taste and season.