Scrub potatoes clean and pat dry.

Prick potatoes several times with a fork and microwave for 10-15 minutes, or until tender.

Flip potatoes every 5 minutes until cooked through.

Remove potatoes and let cool.

Dice onions and bell peppers into large bite sized pieces.

Melt butter over medium heat and sauté onions and bell peppers until they start to soften, 3-5 minutes.

Dice cooked potatoes into large 2 inch pieces by cutting potatoes long ways, then cutting each half into quarters. A serrated knife will help cut through the potato skins.

Turn skillet up to medium high and place potatoes cut side down.

Sprinkle potatoes with 2 teaspoons of all-purpose steak seasoning, more or less to taste.

Let potatoes cook until golden brown, a few minutes on each side.

Use a pair of tongs to carefully turn the potatoes as they cook.