Step 1

peel the potatoes and cut into large 3/4" chunks

Step 2

boil until they are JUST starting to get soft

Step 3

drain, rinse with cold water, and spread evenly on a baking sheet or air fryer tray

Step 4

Air fry (or roast) at 450° F for 20-25 min or until golden brown

Step 5

Meanwhile, slice onion and peppers into rings

Step 6

Saute in a little veg broth just until they are crisp-tender

Step 7

For the sauce - I GRATED my tomatoes.   Use a box grater and BE CAREFUL of your fingers!  Keep your fingers FLAT to avoid accidents.  Cutting the tomatoes in half makes it a little easier.

Step 8

Mince the garlic and sauté in a little veg broth just until fragrant

Step 9

Add the tomato pulp and stir in the basil

Step 10

Simmer on LOW heat just until the liquid has evaporated (about 20-25 min)

Step 11

Season with salt and pepper

Step 12

To plate:  Mix some potatoes with the onions/peppers and top with the sauce

Step 13

I topped mine with my Vegan Parmesan and fresh Italian Parsley