A delightful and easy-to-make roasted potato dish with vibrant peppers and aromatic herbs.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and a crispy texture.
In a mixing bowl, combine the baby potatoes, bell peppers, and red onion.
Cut the vegetables into similar-sized pieces for even roasting.
Drizzle the vegetables with olive oil and toss to coat evenly.
Use your hands to ensure all pieces are well coated.
Season the vegetables with garlic, basil, salt, and pepper, and mix well.
Adjust the seasoning to your taste preference.
Spread the vegetables in an oven-proof dish in a single layer.
Avoid overcrowding to allow proper roasting.
Roast in the preheated oven for 20 minutes, then stir the vegetables and roast for an additional 15 minutes or until tender.
Stirring halfway ensures even cooking and prevents sticking.
Remove from the oven, adjust seasoning if needed, and let it rest for 5 minutes before serving.
Resting allows the flavors to meld together.
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