Wash, peel, and dice the russet potatoes into 1-inch cubes. Rinse under cold water and dry thoroughly.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the diced potatoes for 8-10 minutes until golden-brown and crispy; set aside.

In the same skillet, add the ground beef and cook for 5-7 minutes, breaking it up until browned. Drain excess fat if needed.

Add the chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 1 more minute.

Sprinkle paprika, dried oregano, salt, and black pepper over the beef mixture, stirring to coat. Add tomato paste and cook for 1-2 minutes.

Pour in the beef broth, scraping the bottom of the pan. Return the crispy potatoes to the skillet and fold into the mixture.

Cover and simmer over low heat for 10-15 minutes until potatoes are tender.

Taste and adjust seasonings as necessary. Garnish with freshly chopped parsley before serving.