Wash, peel, and dice the 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 over medium-high heat. Add potatoes 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 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. Drain excess fat, leaving about 1 tablespoon in the pan.

Push beef to one side of the pan. Add onion to the empty space and cook for 3–4 minutes until translucent. Add garlic and cook for 30 seconds, stirring constantly. Mix onion and garlic into the beef.

Sprinkle paprika, oregano, salt, and black pepper over the mixture. Stir to combine evenly. Add tomato paste and cook for 1–2 minutes, stirring until it becomes brick red and slightly caramelized.

Pour in beef broth, scraping up any browned bits from the bottom. Return potatoes to the pan, gently folding into the beef mixture. Reduce heat to medium-low, cover, and simmer for 10–15 minutes until potatoes are fork-tender.

Taste and adjust seasoning as needed. Remove from heat and let stand for 2–3 minutes. Garnish with fresh parsley before serving.