Scrub and cube the potatoes into 1/2 to 3/4-inch pieces. Place in a pot, cover with cold salted water, and bring to a boil. Simmer for 5-7 minutes until just tender on the outside but firm inside. Drain thoroughly.

Return the hot, drained potatoes to the hot, empty pot off the heat. Let sit for a minute to steam off moisture. Then, spread them out and pat completely dry with paper towels or a kitchen towel. This is crucial for crispiness.

In a large bowl, toss the dried potato cubes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.

Heat a large skillet over medium-high heat. Add the butter. Once sizzling, add the potatoes in a single layer. Cook undisturbed for 5-7 minutes until a golden crust forms on the bottom.

Flip and stir the potatoes. Add the chopped onion and red bell pepper. Continue cooking, stirring occasionally, for 10-15 minutes until potatoes are crispy and vegetables are softened.

In the last 2 minutes of cooking, add the minced garlic and stir constantly until fragrant.

Transfer to a platter, taste and adjust seasoning. Garnish with fresh parsley and serve immediately.