Place potatoes in a single layer on a large microwave-safe plate. Microwave on high power for 2 minutes. Flip potatoes over and continue to microwave for about 2-3 minutes longer. (If the potatoes are larger, they’ll take a couple of minutes longer; pierce each potato once with a fork if needed) The potatoes should be tender. Let cool slightly then cut in half then half again to get quarters.
While potatoes are cooling, finely chop the shallot and chop the red pepper.
Add 1 tablespoon oil and 1 tablespoon butter to a large heavy-bottomed pot (12 inches or larger). Heat to medium heat, and as soon as the butter is nearly melted, add in the shallot. Stir for 1 minute and add in the garlic and stir for about 20-30 seconds. Lower heat if either are cooking too quickly. Add in the remaining 1 tablespoon olive oil, paprika, garlic powder, onion powder, and chopped red pepper. Cook, stirring occasionally with a wooden spoon for 3-4 minutes.
Meanwhile, slice the sausage into coins on the diagonal. Push the red pepper to the side and add the remaining 1 tablespoon butter and the potatoes. Cook for 2-3 minutes to crisp up the potatoes and coat all ingredients.
Push everything to the side, add in the sausage, and cook for another 2-4 minutes, until all the oil/butter is fully absorbed, veggies are crisp-tender, and sausage is heated through. Season to taste with salt and pepper. (I add about 1/2 teaspoon salt and 1/4 teaspoon pepper.) Increase any spices as desired. (Spices can greatly vary based on brand, so you might want more.)
Serve with freshly chopped parsley and sauce (See Note 1) if desired.
