Herb-Roasted Fingerling Potatoes

(Adapted from Fine Texas Cuisine by Jon Bonnell)

3 pounds fingerling potatoes

1 red bell pepper, diced into medium cubes

1 poblano pepper, diced into medium cubes

1 sweet onion, diced into large cubes

2 teaspoons dried basil

1 teaspoon dried thyme

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

4 tablespoons olive oil

1 tablespoon Worcestershire sauce

juice of 1 lemon

Cut the fingerlings into halves and toss well in a large mixing bowl with all other ingredients. Pour the contents into a large roasting pan and roast in a 400 degree F oven, stirring the mixture every 15 minutes, until the potatoes are soft and golden brown on the outside. This should take approximately 40 minutes, but the time may very depending on the size of the potato pieces and the type of oven.