Cut the potatoes in wedges, lengthwise. Slice the onion and peppers in large, rustic pieces.
Heat the olive oil, in a deep frying pan and cook the potatoes for 15 minutes.
Add the garlic cloves, whole, with the skin still on and cook for 5 more minutes. Season with salt.
Remove from the pan with a slotted spoon and transfer on paper towels to absorb the extra oil. Serve hot.
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