Preheat the oven to 425°F (220°C).
Place the cubed potatoes in a large bowl. Add 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat evenly.
Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes, turning halfway through, until golden and crispy.
While the potatoes roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the skillet. Cook, breaking it apart with a spatula, until browned and cooked through, about 7-8 minutes.
Stir in the smoked paprika, dried thyme, and 1/2 teaspoon salt. Mix well to combine.
Pour in the beef broth and simmer for 3-4 minutes until slightly reduced and flavorful.
Once the potatoes are roasted, add them to the skillet with the beef mixture. Gently toss to combine and heat through for 2 minutes.
Remove from heat and sprinkle with chopped fresh parsley before serving.