Peel the potatoes and wash them. Cut them in half lengthwise. Then, slice the potatoes in pieces approximately 3 mm or ⅛" thick. Peel the onion and slice them. Julienne the green pepper and crush the garlic, but don't remove the skin.

Add the oil in a pan and when it's hot, you can add the veggies and the salt. Cook them about 15 or 20 minutes or until the potatoes are soft over medium-low heat.

Use the slotted spoon to remove the veggies from the oil and transfer to a plate lined with paper towel to absorb excess cooking oil.