Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced potatoes to the skillet and cook, stirring occasionally, for 10-12 minutes until they begin to soften and turn golden brown.
Remove the potatoes from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet.
Add the diced onion and cook for 3-4 minutes until translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground turkey to the skillet, breaking it up with a spatula, and cook until no longer pink, about 6-8 minutes.
Stir in the smoked paprika, dried thyme, dried oregano, salt, and black pepper.
Return the cooked potatoes to the skillet and stir to combine.
Pour in the chicken broth, cover the skillet, and cook for an additional 5 minutes to allow the flavors to meld and the potatoes to finish cooking.
Remove the lid and cook for another 2 minutes to evaporate any excess liquid.
Sprinkle the chopped fresh parsley over the skillet and stir gently.
Serve hot.