Preheat your oven to 425°F (220°C). A hot oven ensures that your potatoes will roast beautifully.
Wash the baby potatoes thoroughly under cold water. Pat them dry with a kitchen towel. You can leave them whole or cut them in half, depending on your preference.
Using a sharp knife, slice the onion and bell peppers into thin strips. This will allow them to cook evenly and add flavor to the potatoes.
In a mixing bowl, combine the baby potatoes, sliced onion, and bell peppers. Drizzle with olive oil, then sprinkle with salt and black pepper. Toss everything together until the potatoes and vegetables are evenly coated.
Transfer the mixture onto a baking sheet, spreading it out in a single layer. Make sure not to overcrowd the pan, as this will prevent the potatoes from getting crispy.
Place the baking sheet in the preheated oven and roast for about 25-30 minutes. Halfway through, give the potatoes a good toss to ensure even browning.
Once the potatoes are golden brown and crispy, remove them from the oven. Sprinkle with chopped parsley for a fresh touch and serve hot.
