Start by washing, peeling, and dicing russet potatoes into one-inch cubes. Rinse the diced potatoes in cold water to remove excess starch, then pat them dry.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced potatoes and sauté for about 8-10 minutes until golden brown.

Using the same skillet, add ground beef and cook over medium-high heat for about 5-7 minutes until browned.

In the same skillet, add the chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for an additional 30 seconds.

Sprinkle in paprika, oregano, salt, and black pepper, stirring to coat. Incorporate tomato paste, cooking for 1-2 minutes.

Pour in beef broth, stir, and add the cooked potatoes back into the skillet. Bring to a simmer and cook for 10-15 minutes.

Taste for seasoning and adjust with more salt or pepper if needed. Garnish with freshly chopped parsley before serving.