Peel and dice the russet potatoes into small cubes.

Dice the onion and bell pepper.

Heat the vegetable oil in a skillet over medium heat.

Add the diced potatoes to the skillet and cook for about 10 minutes, stirring occasionally.

Add the diced onion and bell pepper, and continue to cook for another 10-15 minutes until the potatoes are golden brown and crispy.

Season with garlic powder, paprika, salt, and black pepper, stirring to combine.

Cook for an additional 2-3 minutes to allow the flavors to meld.