Preheat oven to 425 degrees. Wash the potatoes to remove any dirt and debris. Cut the potatoes into bite sized pieces. Drizzle olive oil onto the potatoes. Sprinkle Sazon packet over potatoes and mix well so they are evenly coated. Season with black pepper to your liking.

Arrange the potatoes on a baking sheet lined with parchment paper. Cook potatoes in the oven for about 30 minutes. While the potatoes are cooking let's start making the picadillo. Turn potatoes after 15 minutes to brown all sides. When the potatoes are done remove them from the oven and reserve for the picadillo.

Wash the ground beef in a colander using cold water. I do this for two reasons. When the ground beef cooks it cooks really fine so there are no big chunks and second it removes excess fat. Make sure to clean up sink area after washing to avoid creating any bacteria.

Heat a sauté pan on medium high heat. When hot add ground beef and cook about 10 to 15 minutes. When all the ground beef is cooked through and is no longer pink drain in a clean colander. Heat sauté pan again with 2 tablespoons of olive oil on medium high heat and return ground beef to pan. Season beef with salt, garlic powder and black pepper.

Next, add diced onions and bell peppers and cook with the ground beef until tender about 4-5 minutes. Add in garlic and cook another 1-2 minutes. Just to clarify I measure the ⅓ cup garlic cloves before smashing. Deglaze the pan with the vino seco.

Stir in tomato sauce, water, salt, garlic powder, cumin and olives with some of the juice. If you decide to add raisins and or capers add them now. Next, add the cilantro and let simmer for another 5 - 10 minutes so all of the flavors incorporate with each other.

Last, stir in the crispy, cooked potatoes to the picadillo and serve over a bed of rice.