Wash, peel, and dice the russet potatoes into 1-inch cubes. Rinse them in cold water, then pat dry.

In a skillet, heat olive oil over medium-high heat. Add diced potatoes and cook for 8–10 minutes until golden-brown. Set aside.

Add ground beef to the skillet. Cook for 5–7 minutes until browned and internal temperature is 160°F. Drain excess fat.

Sauté chopped onion in the skillet for 3–4 minutes until translucent. Add minced garlic and cook for 30 seconds.

Add paprika, oregano, salt, and black pepper. Stir in tomato paste and cook for 1–2 minutes until caramelized.

Pour in beef broth or water to deglaze. Fold in potatoes and simmer for 10–15 minutes until tender.

Taste for seasoning, adjust if needed, let rest for 2–3 minutes, garnish with parsley, and serve.