Heat a large fry pan with medium heat and add in ½ cup (120 ml) extra virgin olive oil

Meanwhile, cut a slit on 8 cloves of garlic (skins on) and thinly slice the red & green bell peppers

Add the cloves of garlic and bell peppers into the pan with the hot olive oil, mix every 1 to 2 minutes

In the meantime, cut the potatoes (peeled & washed) into bite-sized pieces that are ¾ inch (2 cm) thick

After 5 to 6 minutes and the garlic and bell peppers are ligthly sauteed, remove from the pan and set aside, then add in the chopped potatoes, mix every 3 to 4 minutes so they all evenly fry

While the potatoes are cooking get the tomato sauce ready, finely grate 6 tomatoes and finely mince 3 cloves of garlic, heat a fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after a couple of minutes add in the minced garlic, mix continuously, after 30 seconds add in the grated tomato and season with sea salt & black pepper, mix together until well mixed and then simmer

After frying the potatoes for 20 to 25 minutes and they´re golden fried, remove from the heat and drain into a fine sieve with a bowl underneath, shake off any excess oil, then add the potatoes back into the pan (heat off), along with the sauteed bell peppers and cloves of garlic (skins removed), season with sea salt & black pepper, mix together and then transfer into a large serving dish

Once the tomato sauce has slightly thickened, about 10 to 15 minutes, remove from the heat, add over the potatoes and sprinkle with chopped parsley, enjoy!