6 tbsp olive oil (4 tbsp for roasting the potatoes, 2 tbsp for the sauce)
4 tbsp crème fraiche to serve
Pre heat the oven to 180°C/350°F
Place the cubed potatoes into a large oven proof dish and coat generously with olive oil and sea salt ensuring that all the cubes sit on one layer in the dish
Bake in the oven for 1 to 1 and ½ hours turning occasionally to ensure they are crispy all the way round
After the potatoes have been roasting for 40 minutes, make the sauce. In a large heavy based pan, gently sauté the garlic in olive oil until golden. Add the peppers and gently fry for a further 3 minutes. Add the chopped tomatoes, vinegar, tomato puree and seasoning and simmer down on a medium heat for approximately 20 minutes or until the sauce becomes thick and the peppers are soft.
Once the potatoes are done take out of the over and spoon the sauce mixture over the potatoes. Top with the crème fraiche and serve immediately.
To make this recipe vegan friendly the crème fraiche topping can be substituted with vegan mayo as a dipping sauce.