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kendal.luskie
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Cut the peppers in half, take out and discard the stalks, pith and seeds, then cut the flesh into irregular pieces about 4cm at their widest point. Cut the potatoes into irregular pieces about 3cm at their widest point.
Put the oil in a wide frying pan on a medium heat and, once hot, add the onions, peppers and salt, and cook, stirring occasionally, for 18 minutes, until the onions and peppers are soft. Add the chopped garlic, stir for a couple of minutes more, then add the potatoes and cook, stirring from time to time, for 25 to 30 minutes, until the onions are caramelised, the peppers are browning and the potatoes are soft and fudgy.
Spoon off some of the residual oil (save it to fry bread in, or for a salad dressing, or to flavour another dish), then mix through the parsley. Transfer the potatoes to a platter and serve with the lemon quarters for squeezing over.