Cartofi țărănești (Romanian fasting potatoes)

Ingredients

• 2 kg potatoes
• 3000 ml water
• 2 teaspoons salt
• 200 g green onions
• 2 medium red onions (300 g)
• 2 green bell peppers
• 2 red bell peppers
• 50 ml oil
• 1 teaspoon sweet paprika
• 1 teaspoon Vegeta seasoning
• 1/2 teaspoon ground pepper
• 15 g dill
• 15 g parsley

Preparation

1. Trim and wash the green onions and red onions, then slice them julienne-style. Remove the stems and seeds from the peppers, wash them, and dice them. 2. Wash the potatoes and boil them in 3000 ml water with 1 teaspoon salt. Boil for 15 minutes, then drain. 3. Rinse the potatoes under cold water and leave them to cool for 10 minutes. Peel them and cut into 3-4 cm chunks. 4. Heat 50 ml oil in an ovenproof pot and sauté the onions for 3-4 minutes, until softened. 5. Add the peppers and sauté everything for another 4-5 minutes. Add the paprika, Vegeta seasoning, and pepper, then stir. 6. Add the potatoes and stir gently so they don't break apart. Put the pot in an oven preheated to 200°C for 15 minutes. 7. Chop the dill and parsley, add them to the pot, and stir. Season with 1 teaspoon salt, then return to the oven for another 10-15 minutes, until lightly browned.