Ground Turkey with Potatoes

February 27, 2026

Facebook

Ground turkey dish served with roasted potatoes for a wholesome meal.

---Advertisement---

Ground Turkey with Potatoes — Easy Skillet

The first bite is all texture: juicy, spiced turkey next to crisped potato edges and bright fresh herbs. Ground turkey with potatoes is a one-skillet meal that transforms humble pantry staples into something homey and memorable. I developed and refined this version over a dozen weeknight tests in a small test kitchen, dialing salt and sear time so the meat stays moist and the potatoes caramelize without turning mushy. This is the recipe I reach for when I want a fast dinner that still feels made with care. Read on for exact timings, swap notes, and pro tips so your pan comes out perfect every time.

Why This Recipe Works

Browning the turkey until it forms little caramelized bits adds deep savory flavor through the Maillard reaction.
Parboiling the potatoes first shortens skillet time and lets the edges crisp without overcooking the centers.
A quick deglaze with stock picks up those browned bits and makes a glossy, savory pan sauce.
Layering aromatics (onion, garlic, paprika) lets each element shine without overwhelming the lean meat.
Final finish with lemon and herbs brightens the dish and balances the fat.

Ingredients Breakdown

500 g (1 lb) ground turkey — The lean protein base; 93% lean works well. If you use higher-fat turkey, drain excess fat or the dish will be greasy.
500 g (1 lb) baby potatoes, halved (or 450–500 g Yukon gold) — Small potatoes crisp faster. Larger potatoes should be cut into 2–3 cm (3/4–1 inch) pieces. Parboiling is recommended for even cooking.
1 medium yellow onion, 150 g (1 cup) diced — Adds savory sweetness and moisture.
3 cloves garlic, 9 g (about 1 tbsp) minced — Use fresh for best aroma.
1 red bell pepper, 150 g (1 cup) diced — Optional; adds color and sweetness.
2 tbsp (30 ml) olive oil — For searing and crisping. Use a neutral oil with a high smoke point if you plan higher heat.
2 tsp (8 g) smoked paprika — Provides warmth and color. Substitute sweet paprika for milder flavor.
1 tsp (3 g) ground cumin — Adds depth. Omit for a milder profile.
1 tsp (6 g) kosher salt (Diamond Crystal) or 1/2 tsp (3 g) Morton’s — If using Morton’s, halve the measurement because it’s denser.
1/2 tsp (1.5 g) freshly ground black pepper — Adjust to taste.
120 ml (1/2 cup) low-sodium chicken or vegetable stock — Deglazes the pan and keeps meat moist. Water can be used in a pinch.
1 tbsp (15 ml) lemon juice — Brightens the finished dish.
2 tbsp (8 g) chopped fresh parsley or cilantro — For finishing.
Optional: 1/4 tsp red pepper flakes for heat; 60 ml (1/4 cup) plain yogurt to serve.

Substitutions with impact warnings:

Swap Greek yogurt for garnish instead of sour cream; flavor will be tangier.
Use sweet potatoes (cut into 1–1.5 cm / 1/2 inch cubes) — increase parboil time by 2–3 minutes and reduce final skillet time by 2 minutes to avoid mushiness.
For a lower-carb option, replace potatoes with 400–450 g (14–16 oz) cauliflower florets; roast separately for best texture.

Essential Equipment

12-inch (30 cm) heavy-bottomed skillet or cast-iron pan — The pan must be large enough to keep ingredients in a single layer to brown properly.
Medium saucepan (for parboiling potatoes).
Slotted spoon or spatula — For breaking up and browning meat.
Instant-read thermometer (recommended) — To confirm the turkey reaches an internal temperature of 74°C (165°F).
If you don’t have cast iron, use a heavy stainless-steel sauté pan; nonstick can work but won’t brown as deeply.

Step-by-Step Instructions

Prep Time: 15 minutes. Cook Time: 25 minutes. Inactive Time: None. Total Time: 40 minutes. Servings: 4.

Step 1: Parboil the potatoes

Place 500 g (1 lb) halved baby potatoes in a saucepan and cover with cold water. Bring to a boil and simmer for 6–8 minutes until just tender when pierced with a knife; they should not fall apart. Drain and set aside to steam-dry for 2 minutes.

Step 2: Season the turkey

In a bowl, combine 500 g (1 lb) ground turkey, 2 tsp (8 g) smoked paprika, 1 tsp (3 g) cumin, 1 tsp (6 g) kosher salt, and 1/2 tsp (1.5 g) black pepper. Mix gently with your hands until just combined — do not overwork the meat or it will become dense.

Step 3: Brown the potatoes

Heat 1 tbsp (15 ml) olive oil in the 12-inch (30 cm) skillet over medium-high heat until shimmering. Add potatoes cut-side down and cook undisturbed for 4–6 minutes, until the exposed sides are golden and crisp. Flip and cook another 2 minutes. Transfer potatoes to a plate.

Step 4: Cook the aromatics and turkey

Add the remaining 1 tbsp (15 ml) olive oil to the skillet and reduce heat to medium. Add 150 g (1 cup) diced onion and cook until translucent and fragrant, about 4–5 minutes. Add 3 minced garlic cloves and the spiced ground turkey. Break the meat into small pieces and cook until browned, 6–8 minutes, stirring so it forms small caramelized bits.

Step 5: Deglaze and combine

Push the turkey to the side and add 120 ml (1/2 cup) stock to the hot pan to deglaze, scraping up browned bits for 30–45 seconds. Stir the potatoes and 150 g (1 cup) diced red pepper back into the pan. Simmer together for 3–4 minutes until the potatoes are heated through and the flavors meld.

Step 6: Finish and check doneness

Check that the turkey reaches 74°C (165°F) with an instant-read thermometer. Taste and adjust salt and pepper. Stir in 1 tbsp (15 ml) lemon juice and 2 tbsp (8 g) chopped parsley. Cook for 30–60 seconds more and remove from heat.

Step 7: Serve

Spoon onto plates and garnish with extra herbs or a dollop of yogurt if using. Serve immediately while edges are crisp and interiors are tender.

Expert Tips & Pro Techniques

For better browning, pat the turkey dry with paper towels before seasoning. Moisture prevents a good sear.
Common mistake: overcrowding the pan. If you crowd the skillet, ingredients steam instead of brown — cook in batches if needed.
Pro trick adapted for home kitchens: press the turkey into a thin, even layer during the first minute of cooking to maximize contact with the pan and build flavor quickly.
Make-ahead: Cook through Step 5, cool completely, then refrigerate in an airtight container for up to 3 days. Reheat covered in a 175°C (350°F) oven for 10–12 minutes, or until 74°C (165°F). Add a splash of stock when reheating to refresh the sauce.
Texture tip: If potatoes absorb too much oil, toss them briefly in a hot oven (200°C / 400°F) for 5 minutes to re-crisp.
Flavor boost: Stir in 1 tsp Dijon mustard with the stock when deglazing for a tangy lift.

Storage & Reheating

Refrigerator: Store cooled leftovers in an airtight container for up to 3 days.
Freezer: This dish freezes well. Cool fully, arrange in a shallow freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a 175°C (350°F) oven for 10–12 minutes until hot throughout and 74°C (165°F). For small portions, reheat on the stovetop over medium heat with a splash of stock to prevent drying. Avoid microwaving if you want to keep the potatoes crisp.

Variations & Substitutions

Spicy Southwest Version: Add 1 diced jalapeño, swap cumin for 1 tsp chili powder, and finish with 1/4 cup (60 ml) corn kernels. Keep the same cook time.
Mediterranean Twist: Replace paprika and cumin with 1 tsp dried oregano and 1/2 tsp ground coriander; add 60 g (1/3 cup) chopped kalamata olives and 60 g (1/3 cup) crumbled feta at the end.
Low-Carb Option: Replace potatoes with 400–450 g (14–16 oz) cauliflower florets. Roast cauliflower separately at 220°C (425°F) for 20 minutes, then fold into the turkey in the last minute.
One-Pot Rice Swap: For a heartier meal, stir in 200 g (1 cup) cooked rice at the end and heat through for 2–3 minutes.
Vegetarian Swap (not turkey): Use 450 g (1 lb) crumbled firm tofu or tempeh, pressing and browning well; increase stock to 180 ml (3/4 cup) for moisture.

Serving Suggestions & Pairings

Green Salad: A crisp lemony arugula salad cuts the richness nicely. Pair with a simple vinaigrette.
Roasted Vegetables: Serve with roasted broccoli or Brussels sprouts for extra crunch.
Bread: Warm pita or crusty whole-grain bread to mop up the pan sauce. Check our guide to meatloaf technique for tips on binding and loaf-style presentations using similar ground turkey methods.
Soup Pairing: Follow with a light soup in cooler weather; see a comforting turkey rice soup idea that pairs well after a spicy version.

Nutrition Information
Per serving (serving size: about 1/4 recipe). Makes 4 servings.

Calories: 380 kcal
Total Fat: 16 g
Saturated Fat: 3.5 g
Cholesterol: 95 mg
Sodium: 520 mg
Total Carbohydrates: 28 g
Dietary Fiber: 4 g
Sugars: 3 g
Protein: 34 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my turkey turn out dry?
A: Likely cause is overcooking or using very lean meat with no added moisture. Watch for the turkey reaching 74°C (165°F) and remove from heat promptly. Adding stock during deglazing and finishing with lemon helps keep it juicy.

Q: Can I make this without potatoes?
A: Yes. Replace potatoes with cauliflower florets (400–450 g / 14–16 oz) and roast separately, then fold in. Cooking time will be slightly shorter for cauliflower.

Q: Can I double this recipe?
A: You can double, but use two pans or a very large pan to avoid overcrowding. Overcrowding leads to steaming rather than browning. Cook in batches if needed.

Q: Can I prepare this the night before?
A: Absolutely. Cook through Step 5, cool, and refrigerate. Reheat in a 175°C (350°F) oven for 10–12 minutes or on the stovetop with a splash of stock.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, it will keep 3 days in the refrigerator. Freeze for up to 3 months for longer storage.

Q: What’s the best way to get the potatoes crispy?
A: Parboil, drain well, then sear cut-side down in a hot skillet without moving them for 4–6 minutes. Avoid crowding the pan.

Q: Can I use ground chicken instead of turkey?
A: Yes. Ground chicken works similarly but may be a touch milder. Adjust salt and spices to taste and ensure it reaches 74°C (165°F).

Internal Links Used in the Article:

For a bold, saucier alternative try our Bang Bang Ground Turkey inspiration (linked here for flavor ideas).
If you want crowd-pleasing comfort versions, see our ground turkey family favorite roundup.
For tips on shaping and binding ground turkey, consult this ground turkey meatloaf stuffing guide.
Additional stuffing and loaf techniques that adapt well here are in this meatloaf stuffing resource.
If you want a lighter finish or a soup to follow, check the turkey rice soup idea at turkey rice soup.

Conclusion

This skillet-style ground turkey with potatoes is fast, flexible, and forgiving. It hits savory and fresh notes with minimal fuss, and it scales for leftovers or make-ahead meals. For a curried spin and more step-by-step photos, see Curried Ground Turkey With Potatoes – Simply Recipes, and for a taco-flavored skillet variation to inspire seasoning swaps, consult Turkey Taco Skillet – The Whole Cook.

Ground Turkey with Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: angela
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Paleo

Print Recipe

Description

A fast and flavorful one-skillet meal featuring juicy ground turkey and crispy baby potatoes, brightened with fresh herbs.

Ingredients

Scale

500 g (1 lb) ground turkey
500 g (1 lb) baby potatoes, halved
1 medium yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
2 tbsp olive oil
2 tsp smoked paprika
1 tsp ground cumin
1 tsp kosher salt
1/2 tsp freshly ground black pepper
120 ml (1/2 cup) low-sodium chicken or vegetable stock
1 tbsp lemon juice
2 tbsp chopped fresh parsley or cilantro
Optional: 1/4 tsp red pepper flakes
Optional: 60 ml (1/4 cup) plain yogurt for serving

Cook Mode Prevent your screen from going dark

Instructions

Parboil the potatoes by placing them in a saucepan and covering with cold water. Bring to a boil and simmer for 6–8 minutes until just tender; drain and set aside.
Season the turkey by combining it with smoked paprika, cumin, salt, and pepper. Mix gently.
Brown the potatoes in olive oil cut-side down for 4–6 minutes until crisp, then flip and cook for another 2 minutes. Transfer potatoes to a plate.
Cook the diced onion in the remaining olive oil until translucent, then add garlic and turkey. Brown the turkey, breaking it into small pieces.
Deglaze the pan with stock, scraping up browned bits and adding potatoes and red pepper back to the skillet. Simmer for 3–4 minutes.
Finish by checking the turkey’s doneness and stirring in lemon juice and parsley. Cook for an additional 30–60 seconds.
Serve immediately while hot, garnished with extra herbs or yogurt if desired.