Spanish Poor Man's Potatoes

Steps

1. Cut three medium-sized Yukon Gold potatoes into rounds about a quarter inch thick, leaving the skins on.
2. Stack the potato rounds and cut them into four evenly sized quarters.
3. Transfer the potato pieces to a stock pot and fill it with cold water until just above the potatoes.
4. Heat the stock pot over high heat while the potatoes cook for approximately 10 minutes, or until they are tender enough to be pierced by a toothpick.
5. Remove the stockpot from the heat, drain the cooked potatoes into a strainer, and rinse them under cold running water to stop the cooking process.
6. Heat a large saute pan over medium-high heat with 1/3 cup of extra virgin olive oil for one minute.
7. Add the sliced onions and the slit garlic cloves to the heated olive oil in the pan. Sauté continuously on medium-high heat for about two minutes until the onions are translucent.
8. Add the strips of green bell pepper and red bell pepper to the pan, mixing them with the onion and garlic mixture. Cook for about six minutes, or until they are soft and developing a light golden color.
9. Add the boiled potato pieces into the pan. Mix gently so that all ingredients are coated in olive oil.
10. Cook the potatoes and vegetables over medium-high heat for 12 to 13 minutes, stirring every one to two minutes to ensure even cooking without breaking the potatoes.
11. Season everything with sea salt and freshly cracked black pepper.
12. Mix well, remove the pan from the heat, transfer the mixture into a serving dish, and sprinkle with freshly chopped parsley.