Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
Add the diced potatoes to the skillet and cook, stirring occasionally, for about 10 minutes until they start to soften and brown.
Push the potatoes to one side of the skillet and add the chopped onion and minced garlic to the other side. Cook for 2-3 minutes until the onion is translucent and fragrant.
Add the ground beef to the skillet. Break it up with a spatula and cook until browned and no longer pink, about 7-8 minutes.
Season the mixture with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon dried thyme, and 1/4 teaspoon crushed red pepper flakes. Stir well to combine.
Pour 1/2 cup beef broth into the skillet, stirring to deglaze the pan and combine all ingredients.
Cover the skillet with a lid and reduce the heat to low. Simmer for 10 minutes, stirring occasionally, until the potatoes are tender and the flavors are well blended.
Remove the lid and cook uncovered for an additional 2-3 minutes to allow any excess liquid to evaporate.
Sprinkle 2 tablespoons chopped fresh parsley over the dish before serving.