Place potatoes in a large pot; cover with salted cold water. Bring to boil over high heat; reduce heat to medium-low, cover, and simmer 10 minutes (this depends on the size of your potatoes). The potatoes should be just barely tender. Drain; rinse in cold water. Peel, if desired; cut into ½ inch pieces.
Combine potatoes and bell peppers in a mixing bowl. Drizzle with Roasted Garlic Infused Oil; add remaining seasonings. Gently stir until evenly coated. Spoon into portion-sized resealable freezer bags. If you want the potatoes to be “loose ” so that you can scoop out as much as needed each time, first freeze the potatoes in a single layer on cookie sheets for 4 hours, then transfer them to a large resealable bag. Store the mixture in the freezer.
To prepare frozen mixture, cook in a nonstick skillet with a little oil or non-stick spray over medium-high heat until crispy and golden brown, about 12 minutes.