Wash, peel, and dice the russet potatoes into uniform 1-inch cubes. Rinse them in cold water to remove excess starch, then pat them completely dry with paper towels.

Heat olive oil in a 12-inch skillet or 5-quart Dutch oven over medium-high heat. Add the diced potato cubes in a single layer and cook for 8-10 minutes, stirring occasionally, until they're golden-brown on multiple sides and tender when pierced with a fork. Remove the potatoes and set them aside.

In the same pan, add the ground beef and break it apart with a wooden spoon. Cook over medium-high heat for 5-7 minutes until it’s browned and no longer pink, reaching an internal temperature of 160°F. If more than 2 tablespoons of fat has accumulated, drain the excess, leaving about 1 tablespoon in the pan.

Push the ground beef to one side of the pan and add the chopped onion to the empty space. Cook for 3-4 minutes until the onion becomes translucent, then add the minced garlic and sauté for an additional 30 seconds until fragrant.

Sprinkle the paprika, oregano, salt, and black pepper over the beef mixture, stirring to combine evenly. Add the tomato paste and cook for 1-2 minutes, stirring constantly until the paste becomes brick red and slightly caramelized.

Pour in the beef broth or water, scraping up the browned bits from the bottom of the pan. Gently fold the cooked potatoes back into the beef mixture. Reduce the heat to medium-low, cover with a lid, and let it simmer for 10-15 minutes until the potatoes are fork-tender (they should slide through easily).

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