Cut the potatoes into evenly sized pieces no larger than 1/2 inch. If using larger pieces, place them in a covered microwave-safe dish with 1 to 2 tablespoons of water and microwave for 4 to 5 minutes, until partly tender; drain well.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the potatoes and cook for 6 to 8 minutes, stirring occasionally, until they begin to brown and soften.

If the potatoes need extra help becoming tender, add 1/4 cup chicken broth or water, cover the skillet briefly, and steam until partly tender. Remove the cover and allow excess liquid to cook away.

Add the diced onion and bell pepper to the skillet. Cook for about 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in the sliced smoked sausage and cook for 4 to 5 minutes. Turn the pieces occasionally so they become hot throughout and lightly browned on the cut sides.

Add the minced garlic, smoked paprika, Italian seasoning, kosher salt, and black pepper. Cook for 1 minute, stirring constantly, until the garlic is fragrant and the seasoning coats the potatoes and sausage.

Check that the potatoes are fork-tender and the sausage is hot throughout. Serve the skillet immediately, adding optional red-pepper flakes, shredded cheddar, or fresh parsley at the table.