Wash and halve the baby potatoes. Boil in salted water for 5–7 minutes until just tender. Drain and set aside.

Heat olive oil in a skillet over medium-high heat. Place potatoes cut side down and cook until golden brown, about 8–10 minutes. Remove from skillet.

In the same skillet, add ground beef. Cook until fully browned, breaking it apart. Drain excess fat.

Add chopped onion and minced garlic. Sauté until onion is translucent, about 3–4 minutes.

Season the beef mixture with smoked paprika, Italian seasoning, salt, and black pepper. Stir to combine.

Return the crispy potatoes to the skillet. Toss everything gently and cook for another 2–3 minutes.

Garnish with chopped parsley and serve warm.