One-pan weeknight dinner with crispy-golden potatoes and juicy ground turkey
Pan-sear bite-size potatoes, peppers, and seasoned turkey for a cozy skillet dinner that eats like comfort food but stays light.
Why You’ll Love It
- Healthy turkey recipe with satisfying potatoes and peppers (targets Healthy Turkey Recipes).
- 30–35 minute one-pan meal for busy nights (hits Ground Turkey Recipes Healthy and Ground Turkey Meals).
- Scales for dinner for one without leftovers (maps to Dinner For One).
- Budget-friendly pantry staples: potatoes, onion, bell pepper, ground turkey (serves Turkey Dinner and Ground Turkey interests).
- Versatile spice profile: smoky-paprika, cumin, or Italian herbs to pivot flavor fast (supports Peppers Recipes).
Ingredients (notes only)
- Ground turkey (93% lean): stays juicy with quick sauté; cook to 165°F / 74°C.
- Potatoes (Yukon gold or red): ½–¾ inch dice for fast, even browning; thin skin means no peeling.
- Bell pepper + onion + garlic: classic skillet base; add poblano for mild heat.
- Olive oil: split use—first for potatoes, then for turkey.
- Tomato paste + broth or water: a spoonful adds body and light glaze without heaviness.
- Spices: smoked paprika, cumin, oregano, chili flakes, black pepper; salt to taste.
- Lemon juice or apple cider vinegar: quick brightness at the end.
- Fresh parsley or cilantro: clean finish; optional feta for a salty pop.
Step-by-Step Instructions
- Par-cook potatoes: Heat a large skillet over medium; add 1½ Tbsp oil. Add diced potatoes, ¼ tsp salt. Cover and cook 6–8 minutes, stirring once, to steam-soften.
- Crisp: Uncover; cook 4–5 minutes more until edges are golden. Transfer to a bowl.
- Sauté turkey: Add ½ Tbsp oil. Cook 1 lb ground turkey with onion and garlic, breaking up, 5–7 minutes until 165°F (74°C) and no longer pink.
- Season: Stir in 1 Tbsp tomato paste, 1 tsp smoked paprika, 1 tsp cumin, ½ tsp oregano, pinch chili flakes, ¼ tsp pepper, ¼–½ tsp salt. Cook 1 minute.
- Add veg: Fold in diced bell pepper; cook 2 minutes to soften.
- Glaze: Splash ¼ cup broth or water; simmer 1–2 minutes to coat.
- Combine: Return potatoes; toss to coat. Squeeze 1–2 tsp lemon juice.
- Finish: Top with parsley or cilantro. Taste and adjust salt, acid, or heat.
Pro Tips
- Even browning: Keep potato dice uniform and don’t overcrowd the pan.
- Faster cook: Microwave potatoes 3–4 minutes first, then crisp in the skillet.
- Saucy option: Add 1–2 Tbsp Greek yogurt off heat for a creamy finish.
- Crisp vs. soft: Crisp potatoes fully before reuniting with the turkey to avoid sogginess.
Variations
- Southwest: Add corn and black beans; finish with lime and cilantro (aligns with Ground Turkey Recipes Healthy).
- Italian-ish: Use Italian seasoning, cherry tomatoes, and spinach; finish with parmesan.
- Spicy pepper duo: Use poblano and red bell pepper; add chipotle for smoky heat (serves Peppers Recipes).
- Dinner for one: Use ¼ lb turkey + 1 small potato and a mini skillet; cook times drop by ~2 minutes.
How to Serve
- Spoon into bowls with a dollop of Greek yogurt, hot sauce, and parsley.
- Add a simple side salad or sautéed green beans.
- Tuck leftovers into tortillas for quick tacos.
Make Ahead & Storage
- Fridge: 3–4 days in an airtight container.
- Freeze: Up to 2 months. Cool, portion, and freeze flat.
- Reheat: Skillet over medium with a splash of water 4–6 minutes, or microwave 60–90 seconds.
FAQs
Can I use sweet potatoes? Yes; dice ½ inch and add 2–3 minutes to covered steam time.
Can I swap ground chicken or beef? Yes. Follow same method; poultry to 165°F (74°C), beef until browned.
Will russets work? They’re starchier; keep cubes smaller and don’t skip the covered steam step.
Simple Nutrition Table (estimate per serving, 4 servings)
Calories ~360 | Protein ~28 g | Carbs ~34 g | Fat ~14 g | Fiber ~4 g | Sodium ~520 mg
Ground Turkey and Potatoes Skillet
A healthy one-pan ground turkey and potatoes dinner with peppers, onions, and a smoky garlic spice blend. Ready in about 35 minutes — hearty, balanced, and meal-prep friendly.
Ingredients
- 2 Tbsp olive oil, divided
- 1 lb (450 g) ground turkey, 93% lean
- 1 lb (450 g) Yukon gold or red potatoes, diced 1/2–3/4 inch
- 1 small onion, diced
- 1 bell pepper (any color), diced
- 2 cloves garlic, minced
- 1 Tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4–1/2 tsp chili flakes, to taste
- 1/2–3/4 tsp fine salt, to taste
- 1/4 tsp black pepper
- 1/4 cup (60 ml) low-sodium broth or water
- 1–2 tsp lemon juice or apple cider vinegar
- 2 Tbsp chopped parsley or cilantro
Equipment
- 12-inch skillet with lid
- spatula or wooden spoon
- mixing bowl for holding potatoes
- knife and cutting board
- Instant-read thermometer check turkey reaches 165°F
Method
- Heat 1 1/2 Tbsp olive oil in a large skillet over medium heat. Add diced potatoes and 1/4 tsp salt; cover and cook 6–8 minutes to steam-soften.
- Uncover and cook 4–5 minutes more, stirring occasionally, until potatoes are golden. Transfer to a bowl and set aside.
- Add remaining oil to skillet. Add ground turkey, onion, and garlic. Cook 5–7 minutes, breaking up meat, until turkey is browned and reaches 165°F (74°C).
- Stir in tomato paste, smoked paprika, cumin, oregano, chili flakes, pepper, and 1/2 tsp salt. Cook 1 minute to bloom spices.
- Add diced bell pepper; cook 2 minutes until slightly tender.
- Pour in broth; simmer 1–2 minutes to form a light sauce.
- Return potatoes to skillet; toss to combine. Finish with lemon juice and parsley. Taste and adjust seasoning before serving.
Nutrition
Calories: 360kcalCarbohydrates: 34gProtein: 28gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 520mgPotassium: 1000mgFiber: 4gSugar: 4gVitamin A: 300IUVitamin C: 40mgCalcium: 60mgIron: 3mg
Notes
For extra veggies: Stir in a handful of spinach at the end.
Creamy finish: Off heat, fold in 2 Tbsp Greek yogurt for richness.
Equipment: 12-inch skillet, lid, instant-read thermometer.
Alternate Methods:
• Oven (Sheet-Pan): Toss potatoes with 1 Tbsp oil and salt; roast 425°F (220°C) for 18–22 min. Brown turkey with spices on stovetop. Combine on sheet, splash with broth, roast 5 more min.
• Air Fryer (Crispy Potatoes): Air fry potatoes at 390°F (200°C) for 12–15 min, shaking halfway. Brown turkey on stovetop, then combine and season.
• Slow Cooker (Set-and-Forget): Layer potatoes, onion, bell pepper, browned turkey, spices, tomato paste, and 1/3 cup broth. Cook LOW 4–5 hr or HIGH 2–3 hr until potatoes are tender; finish with lemon and herbs.
Creamy finish: Off heat, fold in 2 Tbsp Greek yogurt for richness.
Equipment: 12-inch skillet, lid, instant-read thermometer.
Alternate Methods:
• Oven (Sheet-Pan): Toss potatoes with 1 Tbsp oil and salt; roast 425°F (220°C) for 18–22 min. Brown turkey with spices on stovetop. Combine on sheet, splash with broth, roast 5 more min.
• Air Fryer (Crispy Potatoes): Air fry potatoes at 390°F (200°C) for 12–15 min, shaking halfway. Brown turkey on stovetop, then combine and season.
• Slow Cooker (Set-and-Forget): Layer potatoes, onion, bell pepper, browned turkey, spices, tomato paste, and 1/3 cup broth. Cook LOW 4–5 hr or HIGH 2–3 hr until potatoes are tender; finish with lemon and herbs.
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