First things first: wash your potatoes thoroughly. Since we’re leaving the skins on for flavor, it’s crucial to clean them well. Dice each potato into small cubes, about half-inch squares. This size ensures they cook through evenly.

Next, chop the onion and green bell pepper. Aim for small, uniform pieces. This will allow them to cook at the same rate as the potatoes, ensuring a harmonious blend of flavors in every bite.

In a large frying pan, heat 2 tablespoons of olive oil over medium-high heat. You want the oil sufficiently hot but not smoking. A good test is to drop a small piece of potato into the oil. If it sizzles right away, you’re good to go.

Once the oil is ready, add the diced potatoes to the pan. Spread them in a single layer. Overcrowding leads to steaming instead of frying. Let them fry for about 5 minutes without stirring. This will allow a nice crust to form.

Now, it’s time to add your diced onions and bell peppers. Stir everything together gently. Cook for another 10–15 minutes, stirring occasionally. You want the potatoes to turn crispy and golden brown while the vegetables soften.

Once your potatoes are looking golden and crispy, it's the perfect moment to sprinkle in the salt, smoked paprika, and black pepper. Toss everything to ensure even distribution. Cook for an additional 2 minutes to let the spices bloom.

Finally, remove the pan from heat and stir in the fresh parsley and thyme. This adds a fresh, herbal note that brightens the dish.