Description
A simple, rustic, one-pan meal featuring ground turkey and potatoes. This skillet dinner is hearty, comforting, and perfect for busy weeknights, offering a delicious, stress-free meal with minimal cleanup.
Ingredients
2 tablespoons Olive Oil
1.5 pounds Yukon Gold Potatoes, diced into ½-inch cubes
1 pound Ground Turkey, 93/7 lea
1 medium Yellow Onion, finely chopped
3 cloves Garlic, minced
1 teaspoon Smoked Paprika
1 teaspoon Dried Thyme
1/2 teaspoon Dried Oregano
1/2 cup Vegetable Broth, low-sodium preferred
Salt and Black Pepper, to taste
1/4 cup Fresh Parsley, chopped, for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced potatoes in a single layer and cook for 8-10 minutes, stirring occasionally, until golden brown and starting to get tender. Remove potatoes from the skillet and set aside
- Add the remaining tablespoon of olive oil to the same skillet. Add the ground turkey, break it apart, and cook for 5-7 minutes until fully browned with no pink remaining. Drain any excess fat
- Add the chopped onion to the skillet with the turkey and cook for 3-4 minutes until softened. Add the minced garlic, smoked paprika, dried thyme, and dried oregano. Stir constantly and cook for another minute until fragrant
- Return the cooked potatoes to the skillet. Pour in the vegetable broth and season generously with salt and pepper. Stir gently to combine and bring the mixture to a simmer
- Reduce the heat to medium-low, cover the skillet, and cook for 10-12 minutes, until the potatoes are fork-tender and the broth has mostly been absorbed
- Remove the skillet from the heat. Stir in the fresh parsley. Taste and adjust seasoning if needed. Serve immediately
Notes
For the best browning, use a large skillet (at least 12 inches) to avoid crowding the pan.
Ensure potatoes are cut into uniform ½-inch cubes for even cooking.
Sautéing the dried spices for a minute before adding liquid helps to ‘bloom’ them, intensifying their flavor.
Variations: You can use red potatoes or sweet potatoes. Add other vegetables like bell peppers or spinach. For a cheesy version, top with shredded cheddar during the last few minutes of cooking.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet with a splash of broth or water.
Serving suggestion: Serve with a simple green salad, steamed vegetables, or crusty bread. A dollop of sour cream or Greek yogurt on top is also delicious.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 80mg