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Crispy Adobo Potatoes

Crispy adobo potatoes in a cast iron skillet

Submitted by: Spice House from Milwaukee, WI
Yield: 4-6 as a side dish


  • 1 1/2 cups sliced onions
  • 4 teaspoons olive oil
  • 1 1/2 pound red potatoes, boiled and diced (or leftover baker potatoes)
  • 1/4 cup sweet red bell peppers
  • 1 tablespoon fresh parsley
  • salt to taste

Preparation Instructions:

In a non-stick pan, sauté onions and peppers in oil until onion is translucent.

Add potatoes and sauté until beginning to brown. Sprinkle with Adobo Seasoning and salt, sauté or stir to combine.

Continue to cook potatoes until they are crispy and golden.

Garnish with fresh parsley and serve.

Helpful Hints

This is a wonderful addition to a Mexican meal.



Spices Featured in this Recipe

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