Wash and peel your russet potatoes, then dice them into uniform 1-inch cubes. Rinse in cold water to remove excess starch and dry thoroughly.

Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat. Add the potato cubes in a single layer and cook for 8-10 minutes until golden-brown and fork-tender. Remove and set aside.

In the same skillet, add 1 pound of ground beef, breaking it apart as it cooks for 5-7 minutes until browned and reaches an internal temperature of 160°F. Drain excess fat, leaving about 1 tablespoon in the pan.

Push the beef to one side of the skillet and add a finely chopped onion to the empty space. Cook for 3-4 minutes until the onion is translucent. Stir in 2 minced garlic cloves and sauté for an additional 30 seconds.

Sprinkle in 1 teaspoon of paprika, 1 teaspoon of dried oregano, and season with salt and black pepper to taste. Add 2 tablespoons of tomato paste and cook for 1-2 minutes until caramelized.

Pour in 1 cup of beef broth or water, scraping up any browned bits. Fold in the browned potatoes gently to coat them with the beef mixture.

Reduce heat to medium-low, cover, and let simmer for 10-15 minutes to allow the potatoes to absorb flavors. Adjust seasoning as needed and let rest for 2-3 minutes before serving.

Garnish with freshly chopped parsley before serving.