So, You Want Comfort? Meet My One Pan Turkey and Potatoes

Alright, settle in—let me tell you about the dish I probably make more than any other when the day’s felt a bit like being run over by a shopping cart. Ground Turkey with Potatoes (in one pan!) is totally my midweek hero. I remember the first time I tossed this together; the potatoes were a little too crispy, my husband was hovering asking 'is it done yet?'—classic. Now, I actually look forward to the easy rhythm of chopping, browning, and just...not fussing too much. Plus, you only have to wash one pan, which, honestly, should get a standing ovation.

Why You'll Love This (Or At Least Why I Do!)

I whip up this ground turkey and potatoes dinner when I want something hearty and filling, but my fridge looks like a barren tundra. My family kinda loses their minds for this, especially my youngest, who, for reasons unknown, only eats potatoes if they're "crispy on the edges, Mom!" Sometimes I think about adding something fancy, but then I remember the last time I went off-script and ended up with a, let’s say, interesting, concoction. This just...works. And it reheats like a dream (I swear, I think it tastes even better the next day, but don't quote me on that).

Here's What You'll Need (But Don't Stress)

500g ground turkey (or beef if that's what you’ve got—I've done it in a pinch and no one noticed)
3-4 medium potatoes, diced (red, yellow, whatever—sometimes I don’t even peel them, don't tell my grandma)
1 onion, chopped (yellow is my go-to, but red does the trick, too)
2 cloves garlic, minced (garlic powder works if you can't be bothered)
1 bell pepper, chopped (optional, but I like the color—frozen is fine, I've totally used it when I'm lazy)
1 teaspoon smoked paprika (or regular, or skip it if you, like me, once ran out and panicked)
1 teaspoon dried oregano (fresh is fancy, but dried works just as well...honestly)
Salt and pepper to taste (I go heavy on pepper, but you do you)
2 tablespoons olive oil (or any oil that looks friendly)
Handful of chopped parsley (if you’re trying to impress someone)

How to Throw This Together

First, grab your biggest nonstick skillet—seriously, the bigger, the better. Heat up the olive oil over medium-high heat. (If you forget to preheat the oil, no biggie—just takes a smidge longer.)
Chuck in your diced potatoes. Let them sizzle, tossing occasionally, for about 8 minutes. They should start getting golden. This is where I usually sneak a crispy one, you know, for quality control.
Add the onion and bell pepper. Stir it around for 3-4 minutes until the onion looks a little see-through. Don’t worry if things get a bit crowded—somehow it always works out.
Shove the veggies to the side of the pan (or take them out if your pan is on the small side—I've had to do that more times than I’d like to admit). Plop in the ground turkey. Break it up with a spatula, and let it brown—maybe 5-6 minutes. If it looks a bit lumpy, it’s fine. No one’s judging.
Add garlic, paprika, oregano, salt, and pepper. Mix everything together so it starts to smell amazing. If bits are stuck to the bottom, scrap them up—those are basically flavor gold.
Lower the heat a bit and cover the pan. Let it all cook together for about 8-10 minutes, stirring every now and then. If it looks dry, splash a little water or broth in (I sometimes use bouillon and, quite frankly, it's delicious).
When the potatoes are fork-tender and the turkey’s cooked, sprinkle with parsley. Taste for seasoning—and probably sneak another bite, it's tradition.

Notes From My Many, Many Attempts

I once left the potatoes too big and they took forever to cook—chop them kind of small, trust me.
If you forget to cover the pan, the bottom might get a bit crispy, but some people (like my brother-in-law) actually think that's the best part.
Don't worry if there's a little liquid left—just crank the heat for a minute and it'll cook off.

Variations I've Actually Tried (and One Regret)

Tossed in a handful of shredded cheese at the end—melty, gooey, wonderful.
Subbed in sweet potatoes once; my husband loved it, the kids...not so much.
Added frozen peas for color, and, honestly, they were fine (I didn't even thaw them first).
Oh, and I tried using leftover roast veggies, but, honestly, it went weirdly soggy. Wouldn’t repeat that one.

Equipment (But Hey, Don't Panic If You Don't Have Everything)

Big nonstick skillet or sauté pan (I once used a Dutch oven when the skillet was MIA—it worked, just took a bit longer)
A decent spatula or wooden spoon
A lid for your pan—if you can't find it, improvise with a baking sheet; I've done it and nothing caught fire

Ground Turkey with Potatoes – One Pan Comfort Dinner

How To Store It (If You Have Leftovers, That Is)

This keeps in the fridge for up to three days, snug in an airtight container—though honestly, in my house it never lasts more than a day! You can reheat it gently in a skillet or, if you’re really in a rush, microwave it (add a splash of water if it looks dry). Actually, I think the flavors get even cosier after a night together in the fridge.

What To Serve Alongside (Or Not—Up To You)

I like to serve mine with a simple salad, or sometimes just a big blob of sour cream on top. My kids, for some reason, dunk theirs in ketchup. We usually eat it straight from bowls on the couch, especially on movie nights—no shame.

Pro Tips I Learned The Hard Way

I once tried to rush browning the turkey—don’t. Let it get a bit golden; it makes a world of difference for flavor.
If you’re tempted to crank the heat all the way up, don’t—unless you like charred spuds (I mean, sometimes I do, but not for this).
Actually, I find it works better if you use the pan with the heaviest bottom you’ve got (not your own, the pan’s)...the heat spreads better.

FAQ—Real Questions From Real People (Okay, Mostly My Mom)

Can I use ground chicken instead? Absolutely, though it’s a bit leaner, so maybe add a splash more oil.
Do I have to peel the potatoes? Nope! I usually don’t, unless the skins are gnarly.
Can this be made ahead? Yep. In fact, I think it’s even better after a night in the fridge (see above—I can’t stop repeating that, can I?).
Is it freezer friendly? Sort of. It can get a little mushy, but if you’re not fussy, go for it.
Where'd you get that smoked paprika? Oh, I always order mine from Penzeys—they’re not paying me, it’s just really good. For other spice inspiration, Bon Appetit's spice guide is a fun rabbit hole.

And, quick tangent: once I tried making this while helping my kid with a science project—let’s just say, dinner was a bit late and the volcano definitely erupted, but the turkey and potatoes turned out just fine. So, even if you’re juggling too much, this meal’s got your back.

Ground Turkey with Potatoes – One Pan Comfort Dinner