Begin by washing, peeling, and dicing three medium russet potatoes into uniform pieces. Rinse the diced potatoes to remove excess starch, then pat them dry.

In a large skillet, heat olive oil over medium-high heat. Add the diced potatoes and sauté for about 8-10 minutes until tender and golden. Remove from skillet.

In the same skillet, add ground beef and cook until browned. Drain excess fat, keeping about 1 tablespoon in the pan.

Add finely chopped onion and sauté until translucent. Then, add minced garlic and cook for an additional 30 seconds.

Stir in paprika, oregano, salt, and pepper, cooking until fragrant. Then, add tomato paste and mix well.

Pour in beef broth or water, return the cooked potatoes to the skillet, cover, and let simmer for 10-15 minutes until fully tender.

Taste the dish and adjust seasoning if necessary. Let rest for 2-3 minutes and sprinkle with chopped parsley before serving.