Slice your potatoes into rounds as thinly as possible or no bigger than one-quarter inch. If you have a mandolin slicer, this would be a good time to pull it out. Slice the peppers into one-by-one-inch strips and remove the seeds.
Heat the oil in a large skillet with a lid over medium-high heat. (It may feel like a lot of oil in the pan, but the potatoes will soak it up as they cook. You’ll want somewhere around 1/4-inch of oil in the bottom, but if you want to use less and just keep an eye on it, go for it.)
Once the oil is hot but not smoking, add the potatoes and seasoning into the pan and stir to coat the potatoes.
Don’t stir them again for another three to five minutes—letting the bottom get nice and browned with the lid on the pan.
Add the peppers into the pan, and flip the pan’s contents so the browned potatoes end up on top.
Put the lid back on and let things set for another three to five minutes. Repeat that process until your potatoes are all either crispy or nice and fork tender.