6 large white-skinned potatoes
2 Tbsp olive oil
3 cloves garlic, finely minced
1/2 green bell pepper, finely minced
1/2 red bell pepper, finely minced
1 small onion, minced
1 tsp ground thyme ot 1 Tbsp fresh
1/2 tsp coarsely ground black pepper
cayenne or chile powder to taste

Cut potatoes into one inch cubes. Place potatoes in a plastic bag
and toss with the other ingredients, or drizzle the potatoes with
the oil and sprinkle the other ingredients over the top. Arrange
potatoes on a jelly roll pan or cookie sheet with very small sides.
A deep pan keeps the chunks from browning well. Bake at 425 F for
about and hour. Turn the potatoes every 15 minutes or so so they
brown evenly.