Description
The secret to the BEST Ground Turkey with Potatoes skillet? It’s ready in 30 minutes but tastes like it simmered all day—your new weeknight dinner hero!
Ingredients
Scale
- 1 lb (454g) lean ground turkey
- 2 lbs (900g) russet or Yukon Gold potatoes, diced into ½-inch cubes
- 1 medium yellow onion (about 1 cup), finely diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- 1 teaspoon paprika (sweet or smoked)
- ½ teaspoon dried thyme
- ½ teaspoon ground cumin
- ¼ teaspoon red pepper flakes (optional for heat)
- 1 cup low-sodium chicken broth
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Dice potatoes into ½-inch cubes. For faster cooking, parboil for 4-5 minutes in salted water, then drain thoroughly and pat dry.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground turkey, season with salt and pepper, and cook until browned and no pink remains, about 5-7 minutes. Transfer to a plate.
- In the same skillet, add remaining tablespoon of olive oil. Sauté diced onions for 2-3 minutes until softened, then add minced garlic and cook for 30 seconds until fragrant.
- Add diced bell pepper and cook for 2 minutes until it begins to soften.
- Add potatoes to the skillet, season with oregano, paprika, thyme, cumin, red pepper flakes, salt, and pepper. Cook for 10-12 minutes, stirring occasionally for even browning.
- Return the turkey to the skillet and add ½ cup chicken broth. Simmer for 5-7 minutes until liquid reduces and potatoes are fork-tender.
- Remove from heat, sprinkle with fresh parsley, and serve hot.