Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large bowl, toss the cubed potatoes with 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the seasoned potatoes in a single layer on a large baking sheet. Roast for 20-25 minutes, or until fork-tender and starting to brown, flipping halfway through.
Step 3: While the potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet (oven-safe if possible) over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it's no longer pink, about 5-7 minutes. Drain any excess fat.
Step 4: Add the diced onion to the skillet with the ground turkey. Sauté for 5-7 minutes until the onion softens and becomes translucent.
Step 5: Stir in the minced garlic and cook for another minute until fragrant.
Step 6: Stir in the remaining 1 teaspoon of smoked paprika, 1/2 teaspoon of dried oregano, 1/4 teaspoon of red pepper flakes (if using), and a good pinch of salt and black pepper. Cook for 1-2 minutes, allowing the spices to toast and release their aromas.
Step 7: Once the roasted potatoes are ready, carefully add them to the skillet with the cooked ground turkey mixture. Stir gently to combine everything thoroughly. If using an oven-safe skillet, you can now transfer it back to the oven for 5-10 minutes to allow the flavors to meld. If not, simply continue on the stovetop over low heat, stirring occasionally.
Step 8: Stir in the chopped fresh parsley just before serving. Taste and adjust seasonings as needed. Serve hot.