Potatoes And Peppers, Tunisian Style

• 1 pound medium Yukon Gold potatoes
• 2 tablespoons olive oil
• 1 teaspoon Kosher salt
• 1/2 teaspoon caraway seeds
• 2 - 3 Italian frying peppers, seeded and cut in strips
• 1/2 lemon, juiced -- about 2 tablespoons
• 1 teaspoon harissa (adjust to your taste and the intensity of the harissa)

1. Boil potatoes in salted water. When cooked through, drain and cut in cubes.
2. Heat olive oil in an 8 or 10 inch skillet, add salt and caraway, stir, then add the pepper strips. Saute until the edges of the peppers start to brown.
3. Stir in lemon juice and harissa. Then add the cubed potatoes. Stir every thing together so that all liquids are evenly absorbed by the potatoes.
4. This can be served right away, or when cooled. Leftovers are delicious!

potatoes, olive oil, kosher salt, caraway seeds, peppers, lemon, adjust

Taken from food52.com/recipes/25097-potatoes-and-peppers-tunisian-style (may not work)