Wash, peel, and dice russet 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 large skillet or Dutch oven over medium-high heat. Add dried potato cubes 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 and break up with wooden spoon. Cook over medium-high heat for 5-7 minutes until browned and no longer pink. Drain excess fat if necessary, leaving about 1 tablespoon in pan.

Push ground beef to one side of pan and add chopped onion to empty space. Cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds, stirring constantly. Mix onion and garlic with beef.

Sprinkle paprika, oregano, salt, and black pepper over beef mixture, stirring to distribute evenly. Add tomato paste and cook for 1-2 minutes, stirring constantly until paste darkens slightly.

Pour in beef broth or water, scraping up browned bits from bottom of pan. Return cooked potatoes to pan, gently folding into beef mixture.

Reduce heat to medium-low, cover, and simmer for 10-15 minutes until potatoes are fork-tender and have absorbed the savory flavors.

Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat and let stand for 2-3 minutes. Garnish with freshly chopped parsley before serving.