Preparation:

1. Place potatoes in a medium saucepan with salted water. Cover with water and bring to a boil over high heat.
2. Reduce heat to medium-high; cook until potatoes have softened but are still slightly firm, about 15 minutes. Drain and cool.
3. Once cool enough to handle, cut into 1-inch pieces. Set aside.

1. Cook bacon in a large skillet set over medium heat until crisp, about 15 minutes.
2. Remove bacon and reserve on a paper towel to drain.
3. Using the rendered bacon fat, cook the cut potatoes until golden on all sides, about 8-10 minutes.
4. Add in bacon, peppers, onion, and thyme; cook for 5 to 7 minutes.
5. Season with salt and pepper, and garnish with chopped parsley. Serve immediately.