Step 1: Par-cook the Potatoes
Place the potato chunks in a medium saucepan and cover with cold water. Add 1/2 teaspoon of salt. Bring to a boil, then reduce to a simmer. Cook for about 8 minutes, or until the potatoes are just fork-tender but not falling apart.
Drain and let them steam dry for 2–3 minutes. Set aside.

Step 2: Brown the Sausage
In a large skillet (preferably cast iron), heat 1 tablespoon olive oil over medium-high heat.
Add the sausage, breaking it up with a spatula or wooden spoon. Cook for about 6–8 minutes, until browned and cooked through.
Use a slotted spoon to transfer the sausage to a plate. Leave the rendered fat in the skillet.

Step 3: Crisp the Potatoes
Add the remaining 1 tablespoon olive oil to the skillet if needed.
Place the drained potatoes into the pan in a single layer. Let them cook undisturbed for about 5 minutes to develop a crispy golden crust.
Flip and continue cooking another 5–7 minutes, stirring occasionally until all sides are browned. Season with remaining 1/4 teaspoon of salt and the black pepper.

Step 4: Add Peppers and Garlic
Stir in the red bell pepper and sauté for 3–4 minutes until slightly softened.
Add the minced garlic and cook for an additional 30 seconds, just until fragrant.

Step 5: Finish the Dish
Return the sausage to the skillet. Sprinkle in the red pepper flakes and toss everything together.
Squeeze the juice of one lemon over the skillet and toss again to brighten the flavors.

Step 6: Serve and Garnish
Remove from heat and garnish with fresh parsley leaves. Serve hot and enjoy immediately!