Garlicky sauteed potatoes with salt pork, onion and green pepper

Rinse the potatoes and steam them over boiling water 15 to 20 minutes, until just tender.

Trim the skin off the salt pork and cut it into matchstick lardons.

Blanch the lardons in simmering water five minutes, then drain and rinse under cold water.

Slice the onion, cut the green pepper into manageable pieces, finely mince the garlic.

Cool the steamed potatoes, peel them by hand and slice three eighths of an inch thick, about a centimetre.

Heat the olive oil and cook the lardons until lightly browned.

Add the onion, drop the heat to medium low, cover and cook slowly until the onion is tender.

Add the green pepper and garlic with a sprinkling of salt and pepper; saute a couple more minutes until the pepper is almost tender.

Add the potatoes and shake the pan by the handle to make them jump and turn; add a little more oil.

Sprinkle over dried thyme and rosemary.

Cover and cook on moderately low heat 10 to 15 minutes, tossing several times, until the potatoes are lightly browned and cooked through.