Step 1

Preheat the oven to 450 Degrees F. Spray a large baking sheet with nonstick cooking spray.

Step 2

Chop potatoes into wedges 1/2 inch thick.

Step 3

Slice peppers and onions into fairly large pieces.

Step 4

Add the potatoes to a large bowl along with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and 1/8 of the teaspoon pepper. Toss to combine and pour onto a baking sheet, leaving enough room in the middle for the peppers and onions.

Step 5

Add the peppers and onions to the bowl along with the remaining olive oil, salt, and pepper. Toss to combine and pour onto the center of the baking sheet.(It's important to place the potatoes around the edges of the pan to help them cook faster. When roasting potatoes like this, it's best to use small red or gold potatoes. If using russet potatoes, parboil them for about 10 minutes before roasting.)

Step 6

Bake for approximately 25 minutes or until the potatoes are tender.

Step 7

Just before serving, sprinkle with freshly torn basil.