I make this skillet almost every other week when I need a fast, comforting dinner that uses pantry basics. Ground Turkey with Potatoes is a one-pan meal that browns the turkey for flavor, steams the potatoes until tender, and finishes with simple seasonings for a family-friendly plate. If you enjoy straightforward ground turkey recipes, try the roasted butternut with ground turkey recipe for another cozy, easy dinner idea.

Why you’ll love this dish

This recipe is quick, budget-friendly, and forgiving. You get protein and carbs in one skillet, with a mild paprika note that kids often accept and adults appreciate. It’s perfect for weeknight dinners, meal-prep lunches, or nights when you want something homey without many steps. Because everything cooks together, cleanup is minimal and flavors meld into a satisfying, simple comfort food.

The cooking process explained

Before you start, here’s a short overview so you know what’s coming. Heat oil and soften the onion and garlic, brown the ground turkey well to develop flavor, add diced potatoes and season, then cover and cook until the potatoes are tender. Optionally add a splash of chicken broth to create a bit of sauce and help the potatoes cook through without drying the pan.

What you’ll need

1 lb ground turkey
2 large potatoes, peeled and diced (about 1/2-inch pieces)
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chicken broth (optional)
Fresh parsley for garnish (optional)

Notes on ingredients and substitutions: use Yukon Gold or Russet potatoes for best texture; smaller dice shortens cook time. If you prefer a vegetarian option, try plant-based crumbles and vegetable broth in place of chicken broth.

Step-by-step instructions

1. Warm a large skillet over medium heat and add the olive oil.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3 to 4 minutes.
3. Add the ground turkey. Break it up with a spoon and cook until the meat is evenly browned and no longer pink, 6 to 8 minutes. Browning adds much of the dish’s flavor.
4. Stir in the diced potatoes. Sprinkle the paprika, salt, and black pepper over everything and mix to coat.
5. If you want more moisture and a little extra flavor, pour in the chicken broth now. It helps steam the potatoes and prevents sticking.
6. Cover the skillet and reduce heat to medium-low. Cook 15 to 20 minutes, checking and stirring once or twice, until the potatoes are fork-tender. If pieces are still firm, recover and cook a few minutes longer.
7. Remove the lid, adjust seasoning to taste, and garnish with chopped parsley before serving.

How to plate and pair

Serve spooned straight from the skillet for rustic appeal, or arrange on warmed plates with a sprinkle of parsley on top. This dish pairs nicely with a crisp green salad, steamed green beans, or roasted vegetables for color and crunch. For a heartier meal, top each serving with a fried or soft-poached egg. If you’re in the mood to switch textures, you might enjoy a pasta variation such as tortellini pasta with ground turkey as a different way to use the same simple protein.

Storage and reheating tips

Cool leftovers quickly and refrigerate within two hours. Store in an airtight container for up to four days. To reheat, warm gently on the stove over low heat with a splash of broth or water to loosen the sauce, or microwave in 30-second intervals, stirring between bursts. For longer storage, freeze portions in freezer-safe containers for up to three months. Thaw overnight in the refrigerator before reheating. Always reheat until the center reaches 165 degrees Fahrenheit to ensure safety.

Helpful cooking tips

• Dice the potatoes small and uniform for even cooking.
• If short on time, parboil the diced potatoes for 4 minutes, drain, and then finish in the skillet.
• Don’t overcrowd the pan while browning the turkey; you want it to develop some color.
• Use the lid to trap steam so the potatoes cook through without burning the bottom.
• Taste and adjust salt near the end; potatoes can mute seasoning, so a final check is important.

Creative twists

Try these easy variations:

• Add a diced bell pepper and a pinch of smoked paprika for a sweeter, smokier profile.
• Swap in sweet potatoes for a sweeter, more nutrient-dense dish and reduce cooking time if the dice is small.
• Stir in a handful of spinach at the end to wilt for color and vitamins.
• Finish with a spoonful of plain yogurt or a squeeze of lemon for brightness when serving.

Helpful answers

How long does this recipe take from start to finish?

Hands-on time is about 10 minutes to prep and 25 minutes to cook, so plan for roughly 35 minutes total.

Can I use frozen potatoes or pre-cubed bagged potatoes?

Yes, use thawed, drained frozen diced potatoes and reduce covered cooking time. Watch closely so they don’t turn mushy.

What internal temperature should the ground turkey reach?

Ground turkey should reach an internal temperature of 165 degrees Fahrenheit. Use a meat thermometer to check the thickest part of the mixture.

Is it okay to skip the chicken broth?

Yes. The broth is optional. If you prefer a drier skillet, omit it and cook a little longer, stirring to prevent sticking.

Can I make this in advance for meal prep?

Absolutely. Portion into meal-prep containers and refrigerate for up to four days. Add a fresh herb garnish before serving for brightness.

Ground Turkey with Potatoes

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A comforting one-pan meal featuring ground turkey, tender potatoes, and simple seasonings, perfect for quick weeknight dinners.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Skillet
• Cuisine: American
• Diet: None

Ingredients

Scale 1x2x3x

• 1 lb ground turkey
• 2 large potatoes, peeled and diced (about 1/2-inch pieces)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chicken broth (optional)
• Fresh parsley for garnish (optional)

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Instructions

1. Warm a large skillet over medium heat and add the olive oil.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3 to 4 minutes.
3. Add the ground turkey. Break it up with a spoon and cook until the meat is evenly browned and no longer pink, 6 to 8 minutes.
4. Stir in the diced potatoes. Sprinkle the paprika, salt, and black pepper over everything and mix to coat.
5. If you want more moisture and a little extra flavor, pour in the chicken broth now.
6. Cover the skillet and reduce heat to medium-low. Cook 15 to 20 minutes, checking and stirring once or twice, until the potatoes are fork-tender.
7. Remove the lid, adjust seasoning to taste, and garnish with chopped parsley before serving.

Notes

You can use Yukon Gold or Russet potatoes for best texture. For a vegetarian option, try plant-based crumbles and vegetable broth instead of chicken broth.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 2g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 70mg