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Heat 2 tablespoons of olive oil in a heavy 12-inch skillet over medium-high heat until shimmering. Add the onion and peppers and sauté, stirring frequently, until translucent and lightly browned, about 7 to 8 minutes. Transfer the mixture to a bowl and set aside.
Meanwhile, bring a large pot of water to a boil. Add baking soda to the water, and stir to dissolve. Place the diced potatoes in the boiling water, cooking the potatoes until just fork tender, about 6-7 minutes.*
Drain the potatoes in a colander and return them back to the dry pot over medium heat. Cook the potatoes for 2 minutes in the pot, carefully stirring them, to cook off all their remaining moisture.
Heat the remaining 1 tablespoon olive oil and butter in the same 12” skillet over medium-high heat until the butter foams. Add the potatoes in a single layer, making sure each potato is touching the surface of the skillet. Cook, without stirring, until the bottom of the potatoes is golden brown, 4 to 5 minutes.
Carefully turn the potatoes with a thin spatula. Spread the potatoes in a single layer and repeat the process again until the potatoes are tender and browned on most sides, turning 3 to 4 more times, in 4 to 5 minute intervals. About 12 to 15 minutes total cooking time. Remove from heat.
Add the onion & pepper mixture, salt, pepper, paprika, Italian seasoning, garlic powder, and red pepper flakes. Stir until evenly combined, coating the potatoes. Top with sliced scallions and serve.