Crispy Skillet Potatoes with Peppers & Onion

Method

1. Put the potatoes in a pot with cold water to cover by 1 inch, then add the 1 tbsp salt and baking soda. Bring to a boil, reduce to a simmer and cook 6 to 8 minutes, until a knife slides in with slight resistance and the edges look fuzzy.
2. Drain well and shake the colander hard for 10 seconds to rough up the surfaces. Spread on a rack or towel-lined sheet pan and let steam-dry for 10 minutes.
3. Heat the oil in a 12-inch cast-iron skillet over medium-high until shimmering. Add the potatoes in one layer, working in two batches with half the oil per batch if they crowd, and leave them alone for 5 minutes until the bottoms are deep golden.
4. Toss and cook 8 to 10 minutes more, stirring every couple of minutes, until crisp on most sides. Season with the finishing salt and paprika.
5. Push the potatoes to the edges, add the onion and pepper to the center and cook 4 to 5 minutes until softened and charred in spots. Stir in the garlic for 30 seconds, then fold everything together and top with parsley.