Start by dicing the 2 medium potatoes into small cubes. Bring a pot of salted water to a boil and carefully add the diced potatoes. Parboil them for about 5–7 minutes until just tender but not fully cooked. Once done, drain the potatoes and pat them dry with a kitchen towel.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil shimmers, add the parboiled potatoes and sauté for 6–8 minutes until they turn golden brown and crispy.

Return the skillet to medium-high heat, adding another tablespoon of olive oil. Crumble in 1 pound of ground beef and cook for about 5–7 minutes until browned.

Season the beef with salt, black pepper, ground cumin, and smoked paprika. Stir and cook for another minute.

Add minced garlic, diced red onion, chopped red and yellow bell peppers, and sliced mushrooms to the skillet. Cook for 5–6 minutes.

Return the crispy potatoes to the skillet, sprinkle in dried oregano and optional crushed red pepper flakes. Stir and cook for an additional 2–3 minutes.

Squeeze the juice of half a lemon over the stir-fry and sprinkle with chopped fresh parsley. Toss everything together.

Consider topping your dish with crumbled feta cheese or sliced olives before serving for extra flavor.