Begin by scrubbing the Yukon Gold potatoes under cold water to remove any dirt. Cut them into evenly sized cubes, about 1-inch in diameter. Set aside the cubed potatoes while you preheat your skillet over medium-high heat.

Finely chop one yellow onion and mince three cloves of garlic. Prepare the bell peppers by seeding and chopping them into bite-sized pieces.

In your preheated skillet, pour in a couple of tablespoons of olive oil and let it heat for about a minute. Add the cubed potatoes in a single layer, sauté for 8-10 minutes until golden brown and slightly crispy.

Introduce the chopped onion, minced garlic, and bell peppers to the skillet. Sauté everything together for 5-7 minutes until the onion is translucent.

If using, slice a jalapeño pepper and add it to the mixture. Stir for about a minute to infuse the flavors.

Stir in the diced tomatoes, black beans, and corn to add texture and moisture. Mix well until everything is evenly distributed.

Sprinkle in taco seasoning, chili powder, cumin, smoked paprika, and cayenne pepper. Simmer for about 15-20 minutes until the potatoes are tender.

Taste your dish and adjust seasoning with salt and black pepper. Garnish with freshly chopped cilantro and offer toppings like sour cream or shredded cheese.