Preheat oven to 425° F
Place oven grate on the lower center rack, that is the second from the bottom.
Add the potato wedges to a large pot of cold salted water.
Bring to a boil, reduce the heat and then simmer until tender or a knife can pierce through. This takes about 8-10 minutes all depending on how thick your wedges are.
Add 2 tablespoons of olive oil to your Lodge Enameled Cast Iron Dutch Oven, over medium-high heat.
Lower the heat to medium, add 3-4 chopped garlic cloves and stir for about 30 seconds.
Add the 2 sliced onions and 4 slices of bacon, cook for about 5-7 minutes.
Remove bacon and chop into small pieces, add again to the dutch oven.
Add salt and pepper to taste. and a dash of red pepper flakes.
Add the turkey sausages to the pan and combine with the onions. Saute for about 10 minutes.
Check the potatoes for doneness.
If a knife can easily be inserted, they are done. With a slotted spoon, transfer the parboiled potatoes to a large bowl.
Add 1 teaspoon of paprika and 1 tablespoon of olive oil. Combine with the parboiled potatoes and set aside.
Add the sliced red and yellow peppers and the green onions to the dutch oven. Saute for about 5 minutes or until they just begin to soften
Transfer the potato mixture into the dutech oven
Toss gently together, adding about 1/2 cup of beef broth.
If desired, sprinkle with a little more paprika, about ½ teaspoon or so.
Cover with lid and bake for about 20 minutes.
Uncover and bake for another 15-20 minutes or until most of the moisture has evaporated and the top layer appears to be nicely roasted.
Garnish with fresh chopped parsley and serve.