Begin by washing and dicing the Yukon Gold potatoes into uniform ½-inch cubes. Chop the yellow onion, red and yellow bell peppers, and fresh rosemary.

Heat a large skillet over medium heat and add the applewood bacon. Cook until crispy and golden, for about 6-8 minutes. Remove and drain the bacon on a paper towel, reserving the fat in the skillet.

In the same skillet, add 1 tablespoon of canola oil and increase the heat to medium-high. Toss in the diced potatoes and cook for about 15 minutes until golden brown and crispy.

Push the potatoes to one side of the skillet, add the remaining oil, and sauté the onions and bell peppers for 4-5 minutes until softened. Add rosemary, garlic powder, cumin, paprika, salt, and pepper. Stir and cook for another 2-3 minutes.

Crumble the cooked bacon back into the skillet, stir everything together, and heat through for another minute. Adjust seasoning if needed and serve warm, garnished with fresh herbs.