Preheat your oven to 375°F.

Dice the potatoes slightly larger than the bell peppers and onions to prevent overcooking.

In a large cast-iron or oven-safe skillet, heat 2 tablespoons of olive oil over medium heat.

Add the diced potatoes to the skillet. Season with Cajun or Italian seasoning, salt, and black pepper. Cook, stirring occasionally, until the potatoes are golden brown and crispy on all sides, about 3–4 minutes.

Stir in the diced bell peppers and onions. Sauté for an additional 2 minutes, adding more olive oil if needed, until the vegetables begin to soften.

Transfer the skillet to the preheated oven and bake for 10 minutes, or until the potatoes are fork-tender.

Remove from the oven and serve immediately.

For a heartier meal, top with fried, scrambled, or poached eggs and a sprinkle of shredded cheddar cheese.