Wash and cut potatoes so that they are all approx. the same size.
Place potatoes in a saucepan and cover potatoes with water.
Add a little salt to water to taste.
Place on high heat and when the water begins to boil, lower heat to medium and cover.
Cook potatoes until they can be pierced easily with a fork or knife.
Place skillet in preheated oven at 450
Drain potatoes and shake of excess water, bruising the potatoes a little.
Transfer potatoes to a bowl then add peppers, kielbasa, shallots and rosemary and mix together.
Remove skillet from oven and then transfer ingredients to skillet.
Shake ingredients around in skillet until they are they are evenly distributed.
Place rosemary sprigs on top then drizzle with a generous amount of oil.
Return skillet to oven and cook until all ingredients are hot and the top layer is crisp.