Simmer potatoes in a large sauté pan until they are par-cooked, about 10 minutes once water has come to a simmer. Remove potatoes, cool, and then slice into quarter-inch thick slices. No need to peel the potatoes!

In the same pan, lightly coated with evoo, caramelize red onion until golden brown, about 7 to 10 minutes. Reduce heat to medium and add potatoes to the pan and a little more evoo. Be sure to salt and pepper the veggies.

Cook until potatoes are crispy, stirring occasionally. Add scallions, red peppers, and garlic and continue cooking for another few minutes until garlic has softened.

Transfer potatoes to a serving platter and garnish with parsley and scallions as desired.

Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.