Ingredients:

  • 1.5 lbs Yukon Gold potatoes, cubed into 1/2-inch pieces
  • 2 tbsp Extra Virgin Olive Oil
  • 0.5 tsp Sea salt
  • 0.25 tsp cracked black pepper
  • 1 lb 93% lean ground turkey
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 0.25 cup low-sodium chicken bone broth
  • 1 tbsp fresh rosemary, minced
  • 1 tbsp fresh thyme leaves
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.25 cup fresh Italian parsley, chopped
  • 1 tbsp unsalted butter

Instructions:

  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the cubed potatoes, salt, and pepper in a single layer.
  2. Sear the potatoes undisturbed for 12-15 minutes until golden and crackling on the outside. Remove potatoes from the pan and set aside.
  3. In the same skillet, add the ground turkey. Use a spatula to break it into large chunks and let it sear undisturbed until browned. Add the diced onions and continue cooking for 3-4 minutes until the onions are translucent and starting to sweeten.
  4. Push the turkey to the sides of the pan. Add the minced garlic, rosemary, thyme, smoked paprika, and onion powder. Cook for 30 seconds until the aroma fills the room.
  5. Return the potatoes to the skillet. Stir in 1 tbsp unsalted butter. Toss for 2 minutes until everything is velvety and hot.
  6. Remove from heat, garnish with fresh Italian parsley, and serve immediately.