Char the Peppers: Heat a dry skillet over medium-high heat. Working in batches, place the poblano peppers directly onto the hot surface and roast, turning occasionally, until the skins are blackened and blistered on all sides. Transfer the charred peppers to a large bowl, cover with a lid or plastic wrap, and let them steam for 30 minutes to loosen the skin.

Boil the Potatoes: Place the gold potatoes in a pot and cover with water. Bring to a boil over medium heat and cook for about 40 minutes, or until fork-tender. Drain and set aside to cool slightly.

Prepare the Salsa: In a blender, combine roma tomatoes, onion, garlic, tomato sauce, chicken bouillon, cumin, oregano, and water. Blend until completely smooth. Heat 1 tablespoon of oil in a saucepan over medium heat, then pour in the blended salsa. Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.

Make the Filling: While the potatoes are still warm, peel off the skins and mash them in a bowl with butter, garlic salt, black pepper, and sour cream. Once smooth, stir in the shredded cheese until fully incorporated. Set aside.

Clean and Stuff the Peppers: Gently peel off the charred skin from each poblano. Use a small knife to make a vertical slit near the stem, then carefully remove the seeds without tearing the pepper. Stuff each pepper with the potato-cheese mixture, leaving enough room to close the sides.

Prepare Coating Ingredients: In a shallow bowl, mix the flour with garlic powder, onion powder, and salt. In a separate large bowl, beat the egg whites with a handheld mixer until stiff peaks form. Slowly beat in the yolks until the mixture is fully combined and light.

Fry the Rellenos: Heat about 1 inch of oil in a skillet over medium-high heat. While the oil heats, dredge each stuffed pepper in the seasoned flour, shaking off excess. Then gently dip it into the egg batter, coating completely. Fry 2–3 peppers at a time, cooking for about 2 minutes per side, or until golden brown and crisp. Remove with tongs and place on a paper towel–lined baking sheet to drain.

Serve: Plate the chiles rellenos and spoon warm salsa over the top. Serve immediately and enjoy while hot and crispy.