Fill the stockpot with water, about three-quarters full. Peel the russet potatoes and add them to the water. Bring the pot to a boil and parboil the potatoes until they can be pierced with a fork.

While the potatoes are cooking, peel and dice the onion. Cut the bell pepper in half, remove the seeds and membranes, and dice it.

In the cast iron pan, cook the bacon over medium-low heat until crispy. Once done, remove the bacon and set it aside, leaving the bacon fat in the pan. Chop the cooked bacon into pieces.

After parboiling, strain the potatoes and rinse them under cold water to stop the cooking. Once they are cool enough to handle, dice them into small pieces. Ensure they are as dry as possible for more crispy potatoes.

In the same pan with the reserved bacon fat, add 1 Tbsp of butter over medium heat. Add the diced onion and sweat (cook slowly without browning) until soft. Stir in the diced bell pepper and continue to cook until both vegetables are tender.

Add the diced potatoes to the pan and mix everything together. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are soft and start to crisp up.

Finishing move: In the last minute of cooking, add the sliced garlic and crumbled bacon. Stir everything together to incorporate the flavors. Once everything is well combined and heated through, remove from heat and enjoy!