Cast Iron Country Potatoes

0 Place your cast iron skillet on the stove over medium-high heat and allow it to preheat for a few minutes. This ensures that the potatoes will sizzle and crisp up as soon as they hit the pan.
1 While the skillet is heating up, wash the russet potatoes thoroughly and pat them dry with a kitchen towel. 
12 Cut them into small, uniform cubes, about ½ inch in size. The uniform size ensures even cooking.
2 Peel and chop the red onion into small pieces. Remove the seeds and membranes from the red bell pepper and chop it into similar-sized pieces as the onion.
4 Once the skillet is hot, add the vegetable oil and carefully add the potato, and the spices to the skillet in an even layer. 
10 Mix and use a spatula to spread them out into a single layer, ensuring they have enough space to crisp up.
5 Let the potatoes cook undisturbed for about 5-7 minutes, allowing them to develop a golden brown crust on the bottom.
6 After the bottoms have turned golden brown, use a spatula to flip the potatoes over. 
9 Add the  onion and bell pepper and continue cooking for another 5-7 minutes, or until the potatoes are crispy on the outside and tender on the inside.
7 If using fresh parsley, finely chop it and sprinkle it over the cooked potatoes.
8 Serve hot.