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.
Bake at 437°F (225 °C) until ready. Bon appetit!