Cut the potatoes into 1-inch cubes.

Add potatoes in a sauce pan and add enough water to cover.

Place sauce pan on medium heat for 8-10 minutes until the potatoes just start to soften.

Drain the potatoes and set aside.

Cut the stem ends off the peppers, cut out the seeds, and rinse the peppers.

Cut the grape tomatoes in half.

Heat 3-4 Tbsp. of olive oil in a skillet.

Add smashed garlic cloves and chopped anchovies to the oil and stir until the anchovies dissolve.

Add the potatoes and peppers to the oil and stir to coat.

Sauté potatoes and peppers for 8-10 minutes, stirring occassionally, until potatoes are golden brown and peppers are tender.

Add tomatoes to the skillet, sprinkle with salt and pepper, and cook for about 2 minutes, stirring occassionally, until the tomato skins soften.

Add a splash of white balsamic vinegar and stir.

Add the chopped basil, toss, and serve.