Wash and peel 2 pounds of russet potatoes. Cut them into ½-inch cubes. Boil in salted water for about 5 minutes until just beginning to soften.

Drain the potatoes in a colander and let them steam dry for 2-3 minutes to ensure extra crispiness.

In a heavy-bottomed skillet, add olive oil. Place parboiled potatoes in the cold skillet and turn the heat to medium-high. Cook undisturbed for 4–5 minutes until golden brown.

Flip the potatoes and cook for an additional 4 minutes until the other side is golden. Adjust heat to prevent burning.

Push potatoes to one side of the skillet. Add butter, chopped onions, and diced red bell peppers. Sauté until tender, then add minced garlic, paprika, thyme, garlic powder, and onion powder.

Stir until vegetables are soft and golden, 3-4 minutes. Add cayenne pepper, salt, and black pepper to taste. Fold in parsley before serving hot.