Wash the potatoes, peel them, and cut them into equal ½ inch slices.

Place the slices in salted water to prevent browning.

Place a skillet over medium heat. Add butter. Once the butter melts, add sliced onions and bell peppers. Cook the two for 5 minutes or until the vegetables get a color.

Once done, take the vegetables from the skillet onto a plate and set them aside.

Add olive oil to the skillet and add potato slices. Cook them over medium heat for 2 to 3 minutes or until they get a brown color. Flip the slices and cook the other side until it is golden brown.

Add the cooked onions and bell peppers on top of the potatoes to the skillet.

Season with garlic powder, paprika, black pepper, and salt.

Pour the vegetable stock and cover the skillet. Reduce the heat and cook the ingredients for 15 to 20 minutes.

Once the potatoes are cooked, take the skillet off the heat and serve.