Preheat your oven to 200°C (400°F, Gas Mark 6). Wash and cut 800 grams of potatoes into wedges. Toss them with 2 tablespoons of olive oil, salt, and pepper.

Arrange the potato wedges on a baking tray in a single layer. Bake for 35-40 minutes or until they are golden and crispy, turning halfway through.

While the potatoes are baking, prepare the topping. Heat 1 tablespoon of olive oil in a pan over medium heat. Add 1 diced bell pepper, 1 diced onion, and 2 minced garlic cloves. Sauté until softened, about 5-7 minutes.

Add 400 grams of chopped tomatoes to the pan. Season with salt, pepper, and 1 teaspoon of dried oregano. Simmer for 10-15 minutes until the sauce thickens.

Once the potato wedges are baked, arrange them on a serving platter. Spoon the tomato sauce mixture over the top of the wedges.

Optionally, garnish with chopped fresh parsley or grated cheese (or a vegan alternative) before serving.