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Preheat oven to 425°F. Coat a 13-by-9-inch baking pan with cooking spray; add potatoes to pan. Drizzle oil and sprinkle with salt and black pepper; toss to coat.
Roast, uncovered, for 25 minutes, stirring once. Add bell pepper and leek; toss to combine. Roast about 10 minutes more or until potatoes are tender and brown on the edges and pepper pieces are just tender.