Wash and dice the 2 lb Yukon Gold potatoes cut into ¾-inch cubes into ¾-inch cubes. No need to peel 2 lb Yukon Gold potatoes cut into ¾-inch cubes — their thin skin crisps up beautifully. Pat them very dry with paper towels. Dry 2 lb Yukon Gold potatoes cut into ¾-inch cubes are the #1 secret to a crispy result.

In a small mixing bowl, mix together the 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried oregano, 1 tsp kosher salt, and ¼ tsp black pepper freshly ground. Set aside.

Heat the 3 tbsp olive oil in a large cast iron skillet or heavy-bottomed skillet over medium-high heat until shimmering. Add the 2 lb Yukon Gold potatoes cut into ¾-inch cubes in a single layer — don't overcrowd. If needed, cook in two batches.

Let the 2 lb Yukon Gold potatoes cut into ¾-inch cubes cook undisturbed for 5–6 minutes until a deep golden crust forms on the bottom. Resist the urge to stir — this is how you build the crust.

Flip the 2 lb Yukon Gold potatoes cut into ¾-inch cubes and cook for another 5 minutes, again without stirring, until the second side is golden and crispy.

Reduce heat to medium. Push the 2 lb Yukon Gold potatoes cut into ¾-inch cubes to the edges of the pan and add the 1 tbsp unsalted butter to the center. Once melted, add the diced yellow onion diced (and 1 bell pepper diced if using). Sauté for 3–4 minutes until softened.

Add the minced cloves garlic minced and the seasoning blend. Toss everything together and cook for 1–2 more minutes until the 3 cloves garlic minced is fragrant and the spices are toasted.

Taste and adjust 1 tsp kosher salt as needed. Transfer to a serving plate and garnish with fresh chopped fresh parsley chopped if desired. Serve immediately.