Description

A simple and satisfying one-pan meal featuring lean ground turkey and tender potatoes, seasoned with aromatic herbs and spices. This hearty skillet is perfect for a weeknight dinner with minimal cleanup.

Ingredients

Scale

1.5 pounds ground turkey (93% lean)
1.5 pounds Yukon Gold or red potatoes, scrubbed and cut into 1-inch cubes
1 tablespoon olive oil
1 large yellow onion, chopped
3–4 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper (optional)
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup chicken broth or vegetable broth
1/2 cup frozen peas (optional)
2 tablespoons chopped fresh parsley, for garnish (optional)

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Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
2. Add ground turkey to the skillet. Break it up with a spoon and cook until browned. Drain excess fat if necessary.
3. Sprinkle with smoked paprika, oregano, thyme, cayenne pepper (if using), salt, and black pepper. Stir to coat and cook for 1 minute.
4. Add cubed potatoes and chicken broth. Stir to combine, ensuring potatoes are mostly submerged.
5. Bring to a simmer, reduce heat to medium-low, cover, and cook for 15-20 minutes, or until potatoes are tender. Stir occasionally.
6. Stir in frozen peas during the last 5 minutes of cooking, if using.
7. Taste and adjust seasoning. Garnish with fresh parsley, if desired. Serve hot.

Notes

Allow to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop for best texture, or in the microwave. Can be frozen for 2-3 months; texture of potatoes may change upon thawing.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approx. 350-450 (will vary based on exact ingredients and portion size)
Sugar: Approx. 5-8g
Sodium: Varies based on added salt and broth
Fat: Approx. 10-20g
Carbohydrates: Approx. 30-40g
Fiber: Approx. 4-6g
Protein: Approx. 30-40g