Red Potatoes Provencal

3 TBS olive oil
2 lbs. small red potatoes, scrubbed, cut into 1/2 inch pieces
1 medium onion, diced
1 clove garlic, minced
1 red bell pepper, cut into 1/2 inch pieces
fresh ground multi-colored peppercorns

1/2 c. fresh basil, shredded

Preheat oven to 350.

Pour olive oil into 3 qt. ceramic casserole dish. Grind in about 1/4-1/2 tsp. peppercorns. Add potatoes, onion, garlic & red pepper. Toss well to coat with oil. Cover & bake for 50 minutes, occasionally tossing for even cooking.

Remove from oven. Lightly toss in fresh basil to combine. Serve immediately.