Preheat the oven to 425°F (220°C).
Place the cubed potatoes in a large bowl. Add 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried thyme. Toss to coat evenly.
Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the oven for 30-35 minutes, turning halfway through, until golden and crispy.
While the potatoes roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chopped onion and cook for 3-4 minutes until translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet, breaking it up with a spatula. Cook for 7-8 minutes until browned and cooked through.
Season the beef with smoked paprika, remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and remaining 1/2 teaspoon dried thyme. Stir well to combine.
Once the potatoes are done roasting, add them to the skillet with the beef mixture. Stir gently to combine and heat through for 2 minutes.
Remove from heat and sprinkle with chopped fresh parsley before serving.