Prep the ingredients - Wash and dry the potatoes and red bell pepper. Dice the potatoes into small pieces. Dice the bell pepper and red onion.

Cook the potatoes - Add potatoes to a microwave-safe dish and cover potatoes with water.

Microwave on high for 3-4 minutes. The potatoes should begin to become tender but not mushy. Do not overcook the potatoes.

Cook the peppers and onions - While the potatoes cook, place an iron skillet on medium-high heat and add olive oil. Once the oil is hot, add red pepper and onion and sprinkle with garlic powder, parsley, rosemary, and smoked paprika. Season with salt and black pepper, to taste, and stir to combine.

Stir the mixture frequently until the peppers and onions are soft, and their color is getting deeper.

Add the potatoes - Drain the potatoes from the container. Pat the potatoes dry using paper towels. Add the dry potatoes to the skillet. Cook, occasionally stirring until the potatoes are golden brown and crispy. It should take about 6 to 7 minutes.

Remove from heat and sprinkle freshly grated Parmesan cheese on top of the warm potatoes.

Cover just until the cheese melts and serve immediately. Enjoy!