1 pound Yukon Gold potatoes, cut into 1- to 2-inch chunks
2 tablespoons olive oil
1 small onion, diced
1/2 medium bell pepper, diced
2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoons cumin
salt and pepper
Place the diced potatoes in a large saucepan, cover with cold water, and add a pinch of salt. Bring to a boil over high heat, then cook for 2 to 3 minutes, just until the potatoes are fork-tender. Drain the potatoes in a colander.
Meanwhile heat the oil in a large heavy-bottomed skillet. Add the onions and pepper, and cook until soft, about 5 minutes. Add the drained potatoes, paprika, garlic powder, cumin, salt, and pepper and mix so the potatoes are coated. Spread the potatoes in an even layer across the bottom of the pan and cook without stirring for 5 minutes. Stir the potatoes and continue cooking for another 5 minutes. Season with additional salt and pepper, if necessary. Serve immediately.