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Place diced potatoes in a saucepan and cover with broth.
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Bring to a boil, reduce heat and cook until fork tender, about 10 minutes.
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For salsa~ Place hatch chiles, onion, garlic, lime juice and cilantro in a food processor; blend until smooth.
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In a large skillet over medium high heat add oil.
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Drain potatoes well and add to skillet.
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Allow the potatoes to crisp on each side; this can take 5- 8 minutes.
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Season with salt and pepper.
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Add 1 cup of hatch chile salsa.
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Stir to combine.
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Taste and season.