How to make
Wash the potatoes well but do NOT peel them, let them soak in a deep pot with water. Wash the carrot, peel and cut it into cubes. Peel a clove of garlic and lightly mash it, but do not cut.
Cut the pepper down the middle from the handle to the tip. Pour the oil in a pan and add the carrot, garlic, chili pepper and 1 broth cube and fry on medium heat (the contents in the pan must not fry too long because otherwise they will burn). Meanwhile, chop the sausage into chunks no larger than your pinky.
Add the sausage to the pan and fry briefly, sprinkle it with lemon zest on top (optionally, squeeze 1 tablespoon of juice). Cut the unpeeled potatoes into cubes no smaller than 2 1/2″ (6 cm). Put them in a platter and pour on the water mixed with the spice mix.
Add the roux on top, the rosemary and sprinkle with black pepper. Fry the tomato with a pinch of salt and the butter. Pour this over the potatoes on top.
Bake at 440°F (225 °C) until ready. Bon appetit!
