Roasted red potatoes with thyme and red bell pepper

Pour a generous amount of olive oil into a heavy roasting pan (enamelled cast iron, metal or a ceramic baking dish).

Add the potatoes cut in uniform chunks and toss to coat completely in the oil.

Season with fresh thyme leaves, kosher salt generously and freshly ground black pepper; add half a red bell pepper in one-inch cubes.

Roast in a 400 degree oven for 30 minutes without touching.

Toss with a big spoon, moving what has released without smashing what is still stuck; roast another 20 minutes.

Toss again, turning dark crispy sides up so a light side touches the pan; roast 15 minutes more until done.

Turn off the oven and leave the potatoes in for another 15 minutes, then give a last toss.

Finish with a little more salt and perhaps a little cayenne.