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Precook the potatoes in boiling water for 7 minutes, and then drain potatoes into a colander. Pat the potatoes dry with paper towels. Heat 1 tablespoon oil in a large skillet over medium-high heat. Slowly add the potatoes to the hot skillet, and cook until golden and crisp. In a separate large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the bell peppers, onion, and seasonings to the hot skillet, and saute until vegetables are tender, yet still crisp. Remove both skillets from the heat, and combine the potatoes and vegetables in a large bowl, tossing until they are completely mixed.