• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into 1/2-inch pieces. Halve, core, and dice bell pepper into 1/2-inch pieces. Halve, peel, and cut half the onion into 1/2-inch-thick wedges (whole onion for 4). • In a small bowl, combine Fry Seasoning and paprika.

• Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, half the spice mixture (you’ll use the rest in the next step), salt, and pepper. (For 4 servings, spread potatoes across entire baking sheet.) • Roast on top rack for 5 minutes (you’ll add more to the sheet then).

• Pat pork* dry with paper towels; rub all over with a drizzle of olive oil, remaining spice mixture, salt, and pepper.

• Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully toss bell pepper and onion wedges on empty side with a drizzle of olive oil, salt, and pepper; place pork on same sheet. (For 4 servings, leave potatoes roasting; add veggies and pork to a second sheet and roast on middle rack.) • Return to top rack until pork is cooked through and potatoes and veggies are browned and tender, 20-25 minutes. • Transfer pork to a cutting board; let rest at least 5 minutes.

• Meanwhile, finely chop chives and parsley. Peel and mince or grate garlic. Zest and quarter lemon. • In a second small bowl, combine sour cream, chives, parsley, a squeeze of lemon juice, a pinch of garlic, and as much lemon zest as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt, pepper, and more lemon juice if desired.

• Toss together potatoes, bell pepper, and onion wedges on sheet; divide between plates. Slice pork crosswise, then arrange over bell pepper– potato hash. Drizzle everything with creamy lemon herb sauce. Serve with any remaining lemon wedges on the side.