Ingredients:

  • 1 lb Ground Turkey (93% lean)
  • 1.5 lbs Yukon Gold Potatoes, cut into 1/2-inch cubes
  • 2 tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 1 Red Bell Pepper, diced
  • 4 cloves Fresh Garlic, minced
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Red Pepper Flakes
  • 1 tsp Kosher Salt
  • 1/2 tsp Cracked Black Pepper
  • 1/4 cup Low-sodium Chicken Bone Broth
  • 2 tbsp Fresh parsley, chopped for garnish

Instructions:

  1. Cut 1.5 lbs Yukon Gold Potatoes into uniform 1/2 inch cubes. Uniformity ensures every piece cooks at the exact same rate.
  2. Add 2 tbsp Extra Virgin Olive Oil to a large skillet over medium high heat until the oil shimmers and swirls easily.
  3. Add the potatoes in a single layer. Cook for 10 minutes, flipping occasionally, until the edges are crisp and deep golden brown.
  4. Move potatoes to the side; add diced onion and red bell pepper. Cook 4 minutes until the onion is translucent and fragrant.
  5. Add 1 lb Ground Turkey to the center. Use a spatula to break it into small crumbles. Let it sit for 3 minutes until a brown crust forms on the bottom.
  6. Stir in 1 tsp Smoked Paprika, 1 tsp Garlic Powder, 1/2 tsp Onion Powder, 1/2 tsp Red Pepper Flakes, 1 tsp Kosher Salt, and 1/2 tsp Black Pepper.
  7. Add 4 cloves minced Fresh Garlic. Cook for 1 minute until the aroma is intense but the garlic remains white/pale yellow.
  8. Pour in 1/4 cup Chicken Bone Broth. Cover the skillet with a lid and reduce heat to medium low.
  9. Simmer for 5 minutes until the liquid is mostly absorbed and potatoes are fork tender.
  10. Remove from heat, sprinkle with 2 tbsp fresh parsley, and let rest for 3 minutes before serving.