Spiced Ground Beef and Potato Skillet

Preparation

Par-cook the potatoes: Place the cubed potatoes in a medium saucepan, cover with cold water, and add 1/2 teaspoon of salt. Bring to a boil over high heat and simmer for 5 to 6 minutes until just tender when pierced with a fork, but still holding their shape firmly. Drain well and spread them on a clean plate or cutting board to steam dry for a few minutes.

Brown the beef: Heat 1 tablespoon of cooking oil in a large, heavy skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5 minutes. Use a slotted spoon to transfer the beef to a bowl, leaving the rendered fat in the pan.
Crisp the potatoes: Add the remaining 1 tablespoon of oil to the same skillet over medium-high heat. Add the par-cooked potatoes in a single layer. Cook undisturbed for 3 to 4 minutes until golden on the bottom, then toss and fry for another 3 to 4 minutes until crisp and golden on all sides.
Sauté aromatics and spices: Reduce the heat to medium. Push the potatoes slightly to the edges and add the diced onion to the center. Sauté for 3 minutes until softened. Stir in the minced garlic, ground cumin, smoked paprika, ground coriander, chili flakes, dried oregano, black pepper, and the remaining 1/2 teaspoon of salt. Stir constantly for 1 minute until fragrant.

Combine and heat through: Return the browned beef to the skillet along with the frozen peas. Toss everything together to coat the potatoes and meat evenly in the spices. Cook for 2 to 3 minutes, stirring occasionally, until the peas are tender and everything is piping hot.
Garnish and serve: Remove the skillet from the heat. Taste and adjust seasoning with extra salt or black pepper if desired. Scatter chopped fresh parsley over the top and serve immediately with lemon wedges on the side for squeezing.