Begin by washing and slicing your Yukon Gold potatoes into thin rings, about ¼ inch thick. Place them in a bowl of cold water for about 10 minutes.

In a large heavy skillet, melt 2 tablespoons of butter over medium heat. Add sliced onion, minced garlic, and red bell pepper, stirring for around 5-7 minutes until tender.

In the same skillet, add a splash of olive oil and the drained potato slices. Cook for about 5-7 minutes until golden brown on both sides.

Return the sautéed vegetables to the skillet with the cooked potatoes. Sprinkle in Cajun seasoning along with salt and pepper. Toss everything together.

Cover and reduce the heat to low. Allow to cook for another 10-15 minutes until the potatoes are fork-tender.