Preheat the oven to 350 degrees F.

Cut off the top third of the garlic head and discard.

Wrap the garlic head in foil, sprinkle with salt and pepper, and drizzle with olive oil.

Roast the garlic in the oven for 30-35 minutes, or until golden and tender.

Increase the oven temperature to 375 degrees F.

Place the poblano pepper on a sheet pan and roast for about 25 minutes.

Remove the poblano from the oven and place it in a bowl.

Cover the bowl with plastic wrap and let it steam for about 10 minutes.

Peel, stem, seed, and dice the poblano pepper.

Set aside the diced poblano.

Dice the Yukon gold potato into 1/2-inch pieces.

Place the diced potatoes in a pot and cover with water.

Season the water with salt and bring to a medium-high heat.

Cook the potatoes until tender, then drain them.

Heat butter and canola oil in a cast-iron pan over medium-high heat.

Add the diced shallots and cook until softened, about 2-3 minutes.

Add the drained potatoes in a single layer and allow them to brown and crust for about 5 minutes.

Add the diced poblano and piquillo peppers.

Smash 2 of the roasted garlic cloves and add them to the pan.

Toss to combine all ingredients.

Add the chopped fresh cilantro and toss again.

Taste and season with salt and pepper if needed.