Ground Turkey with Potatoes is a simple, hearty dish that combines lean ground turkey with tender, golden potatoes for a comforting meal. The turkey adds a mild, meaty flavor while the potatoes soak up all the tasty juices, making every bite satisfying and full of warmth.
I love how easy this dish comes together on busy weeknights. It’s one of those recipes where you can toss in your favorite spices or even add some veggies if you want, and it still turns out delicious every time. I usually like to cook it until the potatoes get nice and crispy on the edges—adds a little texture that everyone seems to enjoy.
One of my favorite ways to serve this meal is with a simple side salad or steamed greens to balance out the plate. It’s a perfect combo of protein and carbs that feels filling without being heavy. Plus, leftovers heat up really well, so it’s great for lunch the next day too!
Key Ingredients & Substitutions
Ground Turkey: This lean protein cooks quickly and keeps the dish light. If you want more flavor, try ground chicken or lean ground beef instead.
Yukon Gold Potatoes: I like Yukon gold here because they get tender but hold their shape. You can swap for red potatoes or even sweet potatoes for a twist.
Broccoli: Adds great color and nutrition. If you don’t have broccoli, green beans, spinach, or zucchini work well too.
Spices: Smoked paprika gives a nice depth without heat. If you prefer a bit spicier, add chili powder or cayenne pepper. For milder versions, just use paprika.
How Do You Cook Potatoes So They Stay Tender but Slightly Crispy?
The trick is to cook potatoes first separately so they get a nice golden edge before combining with other ingredients.
- Cut potatoes into even, bite-sized chunks for even cooking.
- Heat olive oil on medium and cook potatoes, stirring occasionally to brown all sides.
- Once golden and almost tender, remove them from the skillet to add back later.
- This prevents overcooking and keeps the potatoes from turning mushy when combined with turkey and veggies.
Taking this small extra step really improves texture and taste!
Equipment You’ll Need
- Large nonstick or cast-iron skillet – great for cooking the turkey and potatoes evenly without sticking.
- Cutting board and sharp knife – helps you chop the potatoes, broccoli, onion, and tomato easily and safely.
- Wooden spoon or spatula – perfect for stirring without scratching your pan.
- Measuring spoons – to get the right amount of spices for balanced flavor.
Flavor Variations & Add-Ins
- Swap ground turkey for ground chicken or lean pork if you want a slightly different taste.
- Add diced bell peppers or mushrooms with the onion to boost veggies and flavor.
- Stir in a handful of shredded cheddar or mozzarella cheese at the end for a melty finish.
- Try fresh herbs like thyme or rosemary instead of parsley for a woodsy, fragrant touch.
Ground Turkey with Potatoes
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground turkey
- 4 medium Yukon gold potatoes, cut into bite-sized chunks
- 2 cups broccoli florets
- 1 medium tomato, diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
Seasonings & Oils:
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder (optional)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 25 to 30 minutes from start to finish. You’ll spend time prepping and sautéing potatoes first for a crispy outside, then cooking the turkey and veggies together until everything is tender and flavorful. It’s a quick and satisfying dish that fits well into busy weeknights!
Step-by-Step Instructions:
1. Cook the Potatoes:
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced potatoes and stir occasionally for about 10-12 minutes until they turn golden brown and are almost tender. Take the potatoes out of the skillet and set them aside for now.
2. Sauté Aromatics and Turkey:
In the same skillet, pour the remaining tablespoon of olive oil. Add the chopped onion and cook for 3-4 minutes until they soften. Then add the minced garlic, cooking for about 30 seconds until you can smell the aroma. Next, add ground turkey, breaking it apart with a spatula. Cook for 6-8 minutes until the meat is browned and cooked through.
3. Season and Add Veggies:
Sprinkle in smoked paprika, cumin, chili powder (if using), salt, and pepper. Stir everything together. Add diced tomato and let it cook for 2-3 minutes for the tomato to soften up. Put the cooked potatoes back into the skillet along with broccoli florets. Mix gently.
4. Finish Cooking:
Cover the skillet and cook for another 5 minutes or until the broccoli becomes tender but still has a nice green vibrant color. Taste and adjust salt and pepper if needed.
5. Garnish and Serve:
Turn off the heat, sprinkle chopped fresh parsley on top for a fresh kick, and serve warm. This dish pairs nicely with a simple salad or fresh bread.
Can I Use Frozen Ground Turkey in This Recipe?
Yes! Just be sure to fully thaw the ground turkey in the refrigerator overnight before cooking. This ensures even cooking and better texture.
Can I Substitute Different Vegetables?
Absolutely! Feel free to swap broccoli for green beans, zucchini, or spinach. Just add them toward the end of cooking so they stay tender and vibrant.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Make This Dish Spicier?
Sure! Increase the chili powder or add a pinch of cayenne pepper when seasoning to give the dish a little extra kick. Add gradually and taste as you go.
