Add the potato and water to a large microwave safe dish and cover. Microwave on high for 3-4 minutes, or just until potatoes are crisp tender, but not mushy. Do not over cook.
Meanwhile, heat olive oil in a large skillet over medium heat. Add the red pepper and onion to the skillet and sprinkle with garlic powder, parsley, rosemary, and smoked paprika. Season with salt and black pepper to taste, and stir to combine.
Cook, stirring frequently, until the pepper and onion soften and develop a bit of color, approximately 3-4 minutes.
Drain any excess moisture from the potatoes and pat dry. Transfer the potatoes to the skillet and season with additional salt and black pepper, as desired. Cook, stirring occasionally, until the potatoes are golden brown and slightly crispy, approximately 6-7 minutes. Season with additional salt and black pepper, if desired.
Remove the skillet from the heat and sprinkle freshly grated Parmesan cheese on top of the warm potatoes. Cover just until the cheese melts before plating.
Serve immediately and enjoy!