Cover the potatoes with cold water, add 1 teaspoon salt and simmer for 6 minutes until the edges soften but the centers remain firm.
Drain the potatoes thoroughly and spread them on a sheet pan for 10 minutes until their surfaces look dry.
Heat the oil on a large griddle over medium-high heat, add the potatoes in one layer and cook undisturbed for 6 minutes.
Turn the potatoes and cook for 6 minutes more, then add the onion, bell pepper, paprika, pepper and remaining salt.
Cook for 8 to 10 minutes, turning occasionally, until the vegetables soften and the potatoes have several crisp brown sides.
