Prepare the potatoes

• Heat the oven to 200 °C.
• Cut the potatoes into wedges and pat them dry.
• Toss them in a bowl with half of the olive oil, salt and pepper.

Roast the potatoes

• Spread the potatoes in a single layer on a baking tray.
• Roast until golden and crisp, turning halfway through.

Make the bruschetta topping

• Chop the roasted red peppers, sun-dried tomatoes and olives.
• Mix them with the garlic, oregano and remaining olive oil.

Finish and serve

• Spoon the topping over the hot roast potatoes.
• Scatter with torn basil and serve alongside grilled or roasted meats and vegetables.