Preparation

• Wash, peel, and dice russet potatoes into uniform 1-inch cubes. Rinse in cold water to remove excess starch, then pat completely dry with paper towels.
• Heat olive oil in a 12-inch skillet or 5-quart Dutch oven over medium-high heat. Add dried potato cubes in a single layer and cook for 8-10 minutes, stirring occasionally, until golden-brown on multiple sides and tender when pierced. Remove potatoes and set aside.
• In the same pan, add ground beef and break it up with a wooden spoon. Cook over medium-high heat for 5-7 minutes until browned, no longer pink, and reaching 160°F internal temperature. If more than 2 tablespoons of fat has accumulated, drain the excess, leaving about 1 tablespoon in the pan.
• Push ground beef to one side of the pan and add chopped onion to the empty space. Cook for 3-4 minutes until translucent. Add minced garlic and cook until fragrant, about 30 seconds, stirring constantly. Mix onion and garlic with beef.
• Sprinkle paprika, oregano, salt, and black pepper over the beef mixture, stirring to distribute evenly. Add tomato paste and cook for 1-2 minutes, stirring constantly until the paste becomes brick red and slightly caramelized.
• Pour in beef broth or water, scraping up browned bits from the bottom of the pan. Return cooked potatoes to the pan, gently folding them into the beef mixture.
• Reduce heat to medium-low, cover with a lid, and simmer for 10-15 minutes until potatoes are fork-tender (fork should slide through easily with no resistance).
• Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat and let stand for 2-3 minutes. Garnish with freshly chopped parsley before serving.