Boil the whole baby potatoes in a pot of salted water over high heat until they’re almost cooked, around 10 minutes or so, taking care not to over-cook the potatoes, as you’ll finish them in the fry pan; you want the potatoes to still be firm, but a little tender.

While the potatoes are boiling, heat half the extra virgin olive oil in a deep pan over medium-high heat until shimmering then add the pounded garlic cloves, onion slices and mix of thickly-sliced green, red and yellow capsicums (bell peppers), stir to fully coat them in the olive oil, then stir occasionally until cooked but still firm. Put the lid on the pan until the potatoes are ready.

When the potatoes are just about ready, transfer the fried onion and capsicum slices to a casserole pot and pop the lid on so they continue to soften, while you finish the potatoes.

Drain the potatoes, transfer them to a chopping board, and cut each potato into four slices.

Add the remaining olive oil to the same pan you cooked the onions and capsicums in, and when the olive oil is shimmering, transfer the potato slices to the pan. Sprinkle on the salt and cracked black pepper, turn the heat to high, and fry the potatoes until they’re just starting to brown, then turn them over to do the other side.

When the potatoes are golden-brown, return the onions and capsicums to the fry pan, shower with chopped fresh parsley, and stir to combine well. Taste and add more salt and pepper if needed. Serve immediately with more fresh parsley, salt and pepper, ground paprika or chilli flakes.