Grilled Peppers and Onions with Crispy Potatoes
  • 1 Tablespoon Stonemill Essentials Oregano
  • 1 Tablespoon Stonemill Essentials Garlic Powder
  • 1 Tablespoon Stonemill Essentials Ground Cumin
  • 1 Tablespoon Stonemill Essentials Chili Powder
  • 2 teaspoon Stonemill Essentials Iodized Salt
  • 1 Green Bell Pepper, sliced
  • 1 Red Bell Pepper, sliced
  • 1 Yellow Bell Pepper, sliced
  • 1 Large Onion, sliced
  • 3 tbsp. Carlini Extra Virgin Olive Oil, divided
  • 2 lb Russet Potatoes, peeled and diced
  • ½ cup Carlini Canola Oil
  • 2 Limes, divided
  • 1 cup Friendly Farms Sour Cream
  1. Combine garlic powder, oregano, cumin, chili powder and salt in a small bowl.
  2. Add bell peppers, onions, olive oil and 2 tablespoons spice together in a large bowl and toss to coat.
  3. Add 2 tablespoons of spice to the peeled and diced potatoes and toss. Add canola oil to a cast iron skillet and heat over medium high heat. Add potatoes to skillet and cook, stirring occasionally, until brown and crispy. Remove from pan and drain on paper towels.
  4. Add pepper and onion mixture back into skillet and cook until tender and charred.
  5. Combine potatoes, peppers, onions.
  6. Remove zest from 1 lime. In a small bowl, combine lime zest, the juice of 1 lime and sour cream. Slice the second lime into wedges. Serve with lime sour cream and lime wedges.
Recipe by Pocket Change Gourmet at