Sonia Carbones Campania Potatoes With Peppers

Ingredients

• 1 to 1 1/2 pounds creamy-fleshed waxy potatoes, whole and peeled
• 6 to 7 garlic cloves, thinly sliced or coarsely chopped
• 3 to 4 tablespoons extra virgin olive oil, or more as desired
• 3 to 5 mild pickled Italian peppers, preferably the round cherry peppers, thinly sliced or chopped
• 1 roasted red pepper or 2 small red (piquillo-type) peppers, thinly sliced or coarsely chopped
• -- Kosher salt and freshly ground pepper, to taste

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