Step 1 (7 minutes): Preheat oven to 200°C (390°F). Wash 500g potatoes and cut them into wedges. Toss with 10ml olive oil, 3g paprika, 2g salt, and 1g pepper on a baking sheet. Arrange in a single layer and roast for 15-20 minutes, flipping halfway, until golden and tender. (Start potatoes first, as they take the longest).

Step 2 (5 minutes): While potatoes roast, prepare the meatballs and vegetables. In a bowl, combine 400g ground turkey with 10g minced garlic, 1g dried oregano, 1g salt, and 0.5g pepper. Mix well and form into 8-10 small meatballs. Cut 150g bell pepper and 100g onion into 2.5cm pieces.

Step 3 (2 minutes): Thread the meatballs, bell pepper, and onion pieces alternately onto 4 skewers (if using wooden skewers, soak them in water for 10 minutes prior to prevent burning). Brush the skewers lightly with 10ml olive oil.

Step 4 (14 minutes): Place the skewers on a separate baking sheet or directly on the oven rack with the potatoes (if space allows). Roast for 12-15 minutes, turning occasionally, until the turkey meatballs are cooked through and vegetables are tender-crisp. (Ensure they are cooked simultaneously with the potatoes for efficiency).

Step 5 (0 minutes): Serve the turkey skewers immediately with the roasted potato wedges.