Wash and halve the baby potatoes (or dice regular potatoes into 1-inch cubes). Parboil potatoes for 8–10 minutes until just tender if short on time; drain.

Slice the smoked sausage into 1/2-inch rounds. Chop the onion and bell pepper; mince garlic.

Heat a large skillet (cast iron works best) over medium-high heat. Add 1 tablespoon olive oil. Add sausage slices in a single layer and sear for 2–3 minutes per side until browned. Transfer to a plate.

Reduce heat to medium and add remaining 1 tablespoon oil. Add onions and bell pepper; sauté for 4–5 minutes until softened and starting to brown. Add garlic and cook for 30 seconds until fragrant.

Add potatoes to the skillet. Season with paprika, Italian seasoning, salt, and pepper. Cook, stirring occasionally, until potatoes begin to get golden and crisp—about 8–12 minutes (less if parboiled).

Return the sausage to the pan and toss to combine. Cook for 2–4 more minutes so flavors meld and everything is hot. Taste and adjust salt and pepper.

Remove from heat and sprinkle with chopped parsley before serving.