Source: Kalofagas Greek Food and Beyond
6 large Yukon Gold (or other yellow potatoes, peeled and quartered)
1/3 cup extra-virgin olive oil
2-3 cloves of garlic, smashed
1 medium onion, roughly chopped
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1/2 carrot, halved lengthwise then sliced
1 large ripe tomato, passed through a box grater (or 3/4 cup vegetable cocktail)
1 tsp. sweet paprika
1 tsp. Boukovo (chilli flakes)
2 bay leaves
1 cup hot chicken or vegetable stock
1-2 tsp. coarse sea salt
1 tsp. fresh ground pepper
1 tsp. dried Greek oregano
Pre-heated 425F oven
Pre-heat your oven and set the rack to the middle position. In medium-sized deep baking dish add the potatoes, garlic, onions, peppers, carrot, grated tomato, paprika, bay leaves, ground pepper, Boukovo, oregano and toss to coat. Add the hot stock, mix well and taste and add salt to taste and more ground pepper and stir-in.
Drizzle with olive oil (be generous) and place in your pre-heated oven for 45-50 minutes or until potato-tops are crisp but there’s still some sauce in the dish.
Carefully remove from the oven and allow to cool for 5 minutes before serving. Good crusty bread is recommended for dunking.