Ingredients
Scale
- 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
- 1/2 cup Carlini Canola Oil
- 2 Limes, divided
- 1 cup Friendly Farms Sour Cream
Instructions
- Combine garlic powder, oregano, cumin, chili powder and salt in a small bowl.
- Add bell peppers, onions, olive oil and 2 tablespoons spice together in a large bowl and toss to coat.
- 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.
- Add pepper and onion mixture back into skillet and cook until tender and charred.
- Combine potatoes, peppers, onions.
- 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.