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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