Wash and peel the russet potatoes, then cut them into 1-inch cubes, rinse under cold water, and dry thoroughly.

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

In the same skillet, add the ground beef and cook for 5-7 minutes until browned and reaches 160°F. Drain excess fat.

Push the cooked beef to one side and add the chopped onion. Cook for 3-4 minutes until translucent, then add minced garlic and cook for an additional 30 seconds.

Sprinkle paprika, oregano, salt, and black pepper over the beef. Stir in tomato paste and cook for 1-2 minutes until caramelized.

Pour in beef broth, scrape the skillet to release bits, and fold in potatoes. Simmer for 10-15 minutes until potatoes are fork-tender.

Allow to rest for 2-3 minutes, garnish with fresh parsley, and serve.