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Patatas Braves with Chipotle Cream
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| 3 large | potatoes |
| 1 | green pepper, chopped |
| 1 | red pepper, chopped |
| 1 | yellow onion, chopped |
| 3 tbsp | olive oil |
| Parsley, garnish | |
| Salt | |
| pepper to taste | |
| Chipotle cream: | |
| 1 cup | sour cream |
| 1 tbsp | adobo sauce |
Preheat oven to 375. Poke potatoes all over with a fork. Bake potatoes on a baking sheet for 30 mins. Remove from oven. Cool slightly and chop into cubes.
Preheat a skillet over medium-high heat and add olive oil. Add potatoes and begin to crisp up, about 5-7 mins. Add onion and peppers. Continue to cook for another 10 mins until the veggies have softened and the potatoes are nice and crispy. Remove from heat. Garnish with parsley.
Chipotle cream:
In a bowl, combine sour cream and adobo sauce.
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