Heat olive oil in a large skillet over medium-high heat until shimmering and hot.

Add diced potatoes to the hot skillet in a single layer, season with salt and pepper, and cook for 5-7 minutes until they start to brown, stirring occasionally.

Push potatoes to the side of the skillet and add ground turkey to the center, breaking it up with a wooden spoon into small crumbles.

Cook the turkey for 5-6 minutes until mostly browned, breaking it into smaller pieces as it cooks.

Add diced onions and minced garlic to the skillet, stirring everything together and cooking for 2-3 minutes until onions become translucent and fragrant.

Stir in tomato paste, paprika, oregano, and cumin, coating the turkey and potatoes evenly with the seasonings.

Pour in broth and Worcestershire sauce, stirring to combine all ingredients and scraping up any browned bits from the bottom of the skillet.

Reduce heat to medium-low, cover the skillet with a lid, and simmer for 15-20 minutes until potatoes are fork-tender and the sauce has thickened.

Remove lid, taste and adjust seasonings with additional salt and pepper as needed.

Garnish with fresh chopped parsley if desired, and serve hot directly from the skillet or transfer to individual plates.