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
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.
Notes
For a lower-carb option, replace potatoes with cauliflower florets. Parboiling reduces cooking time and leads to crispy edges without mushy centers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg