Cut the bell peppers into large chunks, cut an X on the bottom of each tomato and cut a slit on each clove of garlic, wrap the garlic in foil paper, add all the vegetables into a baking tray lined with parchment paper, all in a single layer and the bell peppers skin side up, drizzle with a kiss of olive oil

Add the vegetables into a preheated oven, bake + broil option (bottom + top heat), 210 C - 410 F

After 30 minutes remove from the oven, transfer the vegetables into a large bowl and cover the bowl with a dish to trap the steam

Meanwhile, heat a large fry pan with a medium heat and add in a generous cup of extra virgin olive oil

Cut the potatoes (peeled) into rounds that are ¼ inch (.625 cm) thick

Add the sliced potatoes into the pan with the hot olive oil, mix every 3 to 4 minutes so they all evenly fry

Meanwhile, peel the skins from the bell peppers and cut into thin strips, set aside, peel the tomatoes and garlic and add into a food processor, along with 2 tbsp extra virgin olive oil, ½ tbsp sherry vinegar and season with sea salt & black pepper, pulse until you end up with a creamy sauce, about 1 minute

Once the potatoes are golden fried, about 20 to 25 minutes, remove from the pan and season with sea salt

Add the potatoes into a large serving dish, add the roasted peppers over the potatoes and top off with the garlic tomato sauce, garnish with fresh parsley, enjoy!