Wash, peel, and dice the potatoes into 1-inch cubes. Rinse under cool water and pat dry.

Heat olive oil in a skillet over medium-high heat. Add potatoes and cook for 8-10 minutes until golden brown. Remove and set aside.

In the same skillet, brown the ground beef for 5-7 minutes until cooked through and drain excess fat, leaving about 1 tablespoon.

Sauté the onion for 3-4 minutes until translucent, then add minced garlic and cook for 30 seconds.

Sprinkle with paprika, oregano, salt, and black pepper, then add tomato paste and stir for 1-2 minutes.

Pour in beef broth or water, scrape the browned bits, and fold in the sautéed potatoes. Let cook together.

Cover and simmer for 10-15 minutes until potatoes are fork-tender. Garnish with parsley before serving.