INGREDIENTS:

• 5 medium potatoes, large diced
• 1 medium onion, cut in half and sliced
• 2 red jalapeno, sliced, divided
• 2 green jalapeno, sliced, divided
• 2 Tbsp. olive oil
• Salt and pepper to taste
• 1 jar of coconut adobo cooking sauce

INSTRUCTIONS:

1. Preheat oven to 425F. Place the potatoes, onion and one of each of the peppers on a rimmed baking sheet.
2. Drizzle with the olive oil and salt and pepper. Roast in the oven for 35- 40 min. Turning frequently so the peppers don't char too much.
3. Once potatoes are fork tender, they don't need to be browned, remove them from the oven. Place them in a large saute pan with the coconut adobo cooking sauce. Heat and stir for about 5 min.
4. Serve immediately topped with fresh jalapenos.