Rinse potatoes and cut into 1–1½ inch chunks. Pat dry.

Slice the onion into thick half moons. Core and chop the red pepper. Halve/quarter mushrooms. Cut sausage into 1-inch rounds. Mince garlic and pick herbs.

Par-cook the potatoes: place in a pot, cover with cold water, bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain and let steam-dry for a minute.

Heat a large skillet over medium-high and add 2 tbsp of olive oil. When hot, add potatoes in a single layer. Let them sit without moving for 3–4 minutes to develop a crust, then toss/flip to brown other sides.

Remove browned potatoes to a plate.

Add remaining oil to the pan. Add sausage pieces and brown for 3–4 minutes until slightly crisp.

Push sausage to the side and add onions and bell pepper to the pan. Sauté for 4–5 minutes until softened and starting to caramelize.

Add mushrooms and cook for 3 minutes until they release moisture.

Stir in garlic, thyme, and the spice/herb blend. Cook for 30–60 seconds until fragrant.

Return potatoes to the pan and gently toss to combine. Season with salt and pepper to taste. Cook another 3–5 minutes until everything is well melded.

Finish with a squeeze of lemon if desired and garnish with chopped fresh herbs.