Prep Time: 30 mins. – Cook Time: 30 mins. – Serves: 4
INGREDIENTS:
1 cup creme fraiche or sour cream
2 tsp. water
1 tsp. lemon zest
1 tsp. fresh lemon juice (1 lemon)
2-1/2 tsp. kosher salt, divided
3/4 tsp. black pepper, divided
1-1/2 lbs Green Thumb Farms Signature Chef potatoes (or any yellow potatoes), cut into 1/2-inch dice
5 Tbsp. olive oil, divided
1 large yellow onion, thinly sliced
1 red bell pepper, cut into 1/2-inch dice
1 Tbsp. roughly chopped fresh flat-leaf parsley
DIRECTIONS:
- Whisk together first 3 ingredients, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Set aside to chill.
- Preheat oven to 325°F. Place potatoes on baking sheet; add 1 tablespoon oil and 3/4 teaspoon salt, and toss to coat.
- Bake in preheated oven, about 30 minutes, stirring once halfway through.
- Heat a large cast-iron skillet over medium. Add 1 tablespoon oil; swirl to coat. Add onion and 1/2 teaspoon salt, and cook, stirring, about 5 minutes. Add bell pepper, and cook, stirring, 5 minutes. Remove onion and bell pepper.
- Increase heat to medium-high. Add remaining 3 tablespoons oil to skillet. Add potatoes; cook until golden brown, 4 minutes. Stir and cook 2 more minutes. Add bell pepper mixture, 3/4 teaspoon salt, and 1/4 teaspoon pepper, and cook 1 minute. Remove from heat; stir in chopped parsley. Serve with crème fraîche mixture.
Recipe By: Southern Living
