Wash, peel, and dice your 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 the 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. Break it up with a wooden spoon and cook over medium-high heat for 5-7 minutes until browned and no longer pink, reaching an internal temperature of 160°F.

If excess fat accumulates, drain it down to about 1 tablespoon in the pan.

Push the ground beef to one side of the pan and add the 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 the onion and garlic with the beef, then sprinkle paprika, oregano, salt, and black pepper over the mixture, stirring to distribute evenly.

Add tomato paste and cook for 1-2 minutes, stirring constantly until it turns brick-red and slightly caramelized.

Pour in beef broth or water, scraping up the browned bits from the bottom of the pan.

Return the cooked potatoes, gently folding them into the beef mixture.

Reduce heat to medium-low, cover, and simmer for 10-15 minutes until the potatoes are fork-tender.

Taste and adjust seasoning with more salt and pepper if needed.

Remove from heat and let it stand for 2-3 minutes. Garnish with freshly chopped parsley before serving.