Description
This hearty ground turkey with potatoes skillet is a flavorful, easy weeknight meal. Simple ingredients, comforting taste, and quick cleanup.
Ingredients
Scale
- Main Players:
- 1 lb lean ground turkey
- 2 large Russet potatoes, peeled and 1/2-inch cubed
- 1 large yellow onion, finely chopped
- Flavor Foundation:
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Aromatic Spices:
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- Finishing Touches:
- 2 tbsp fresh parsley, chopped
- 1/4 tsp red pepper flakes (optional)
Instructions
- Prep Your Potatoes:: First things first, get those potatoes ready! Peel your Russets, then chop them into about 1/2-inch cubes. Try to keep them roughly the same size so they cook evenly – a lesson I learned after having some crunchy bits and some mushy bits, oops. Rinse them well under cold water to get rid of some starch, then pat them super dry with a clean kitchen towel. This step is key for getting those crispy edges later, trust me on this. I always feel a little thrill when I get them all uniform, like I’m a real chef or something!
- Brown the Ground Turkey:: Heat a tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once it’s shimmering, add your ground turkey. Break it up with a spoon as it cooks. You want it nicely browned and crumbly, not just steamed. This is where all that flavor starts building, hon! Drain off any excess fat if there’s a lot – I usually don’t have to with lean turkey, but sometimes it happens. Don’t rush this step; good browning equals good flavor for your ground turkey with potatoes.
- Sauté Aromatics:: Once the turkey is browned, push it to one side of the pan. Add another splash of olive oil to the empty side, then toss in your chopped onion. Let it soften for about 3-4 minutes until it’s translucent and smells sweet – oh, that smell! Then, add your minced garlic and cook for just another minute until fragrant. Don’t let it burn, or it’ll get bitter. I’ve been there, ruined a whole batch once. Stir the onions and garlic into the turkey.
- Add Potatoes and Spices:: Now, add your dried potato cubes to the skillet with the turkey and aromatics. Sprinkle in the paprika, dried oregano, cumin, salt, and black pepper. Give everything a good stir to coat the potatoes and turkey evenly with those lovely spices. This is where the magic really starts to happen, you’ll see the colors deepen and smell the spices blooming. Make sure everything is spread out in a single layer as much as possible.
- Cook Until Tender and Crispy:: Cover the skillet and cook on medium heat for about 10-15 minutes, stirring occasionally, until the potatoes start to soften. Then, remove the lid and continue to cook for another 10-15 minutes, or until the potatoes are tender inside and beautifully crispy on the outside. This is where you get those golden edges that make this dish so irresistible. Don’t be afraid to let them get some color!
- Finish and Serve:: Once your skillet is perfectly cooked – tender potatoes, browned turkey, and all those amazing smells – remove it from the heat. Give it a final taste test and adjust seasonings if needed. Sometimes I add a little more salt or pepper here. Sprinkle generously with fresh chopped parsley. It adds a lovely freshness and makes the dish look so vibrant. Serve it up immediately, maybe with a dollop of sour cream if you’re feeling fancy, and enjoy your delicious creation!