Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
Put 500 g Baby potatoes in a pan of boiling water and gently simmer for 5-6 minutes, until a knife can easily go through it.
Meanwhile, chop 1 Green bell pepper and 1 Onion and put in a large bowl.
Drain the potatoes and pour them into the bowl with the peppers and onion. Add 1 tablespoon Olive oil, 1 pinch Sea salt and black pepper and 1 tablespoon Garlic granules and mix well.
Spread on a baking tray (making sure there is enough space and nothing overlaps).
Put into the oven for 30 minutes so they crisp up.
Notes
If you want to make a meaty version of this, then some chopped up cooked bacon mixed in at the same time as the peppers would be really good.
To get your potatoes really crispy, you want to make sure you haven't cut them too big. The smaller the better when it comes to crispiness. But if really small, make sure they don't get burnt.
Finish the dish off with a sprinkling of fresh herbs to add some colour before serving.
We left the skins on our potatoes too, as we find it helps to get them even crispier.