Crispy Potatoes

4 medium Bliss or Yukon potatoes
2 T olive oil
1/2 green or red pepper, cut into strips
2 cloves garlic, minced
salt
pepper
1/2 c shredded cheese (you decide which one)

Set the oven to 450ºF. Place a large cast iron skillet in the oven to heat.

Rinse the potatoes. With a paring knife, remove the eyes from the potatoes, and cut them into 3/4" cubes. Place the potatoes in a small bowl, and cover with rinse with cold water. Drain the potatoes in a colander.

Put the drained potatoes back in the bowl, and toss with the olive oil. Remove the skillet from the oven, and spread the potatoes in the skillet. Sprinkle the potatoes with salt and pepper to taste. Bake the potatoes for 30 minutes, turning them every 10 minutes.

Stir in the pepper strips and the minced garlic. Bake for another 10 minutes. Remove from the oven, and sprinkle on the cheese. Bake for another 5 minutes, and turn off the oven. Let them sit for fifteen minutes or so before serving.