Scrub the russet potato and dice into small, uniform half-inch cubes to ensure they crisp up quickly and evenly.
Heat the extra virgin olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until the oil is shimmering.
Add the diced potatoes to the hot skillet in a single layer and cook undisturbed for 5 minutes to develop a deep golden-brown crust.
Toss the potatoes and continue cooking for another 3-4 minutes until they are tender on the inside and crunchy on the outside.
Push the potatoes to the outer edges of the skillet and add the ground beef to the center, breaking it into small crumbles with a wooden spoon.
Once the beef is mostly browned, add the diced red bell pepper and yellow onion to the pan, stirring everything together.
Sprinkle the sea salt, black pepper, garlic powder, and smoked paprika over the mixture, stirring well to coat every piece of beef and potato.
Sauté for an additional 3-5 minutes until the vegetables are softened and the beef is fully cooked through and slightly caramelized.
Remove the skillet from the heat and garnish with freshly chopped parsley for a bright, herbaceous finish before serving.