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Full-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the small amount of whole milk used here (~1 1/2 tsp per serving) is likely fine. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
Preheat the oven to 425°F (220°C). Toss the potato cubes with the olive oil, smoked paprika, garlic powder, salt, and black pepper on a large baking sheet, spreading them in a single layer. Roast for 25–30 minutes, flipping once halfway through, until the edges are golden and the centers are tender when pierced with a fork.
While the potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, for 7–9 minutes until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C). Drain off any excess fat.
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