warning: this is a ‘no measurement’ recipe
There’s nothing like the versatile, satisfying potato. For this dish, rinse, peel, and cube about 8 small potatoes (or more, or fewer). Dice 1 red bell pepper. Mince 2 cloves of garlic (or 1, or 3) along with at least 1 fresh chili pepper of your choice (seeded). Place everything in a baking dish and coat with about 3 Tbls olive oil. Then salt, pepper, and sprinkle with chili powder. Stir well and bake uncovered for about 25 minutes on high/hot/whatever (just keep an eye on them). Remove from the oven and add a handful of grated strong cheese like sharp cheddar. Stir again and return to the oven on broil for another 5 minutes, or until they get crunchy. Serve with some kind of cooling cream, such as sour cream, crème fraise, or whole plain yogurt.