Ingredients:

  • 1.5 lbs (680g) Yukon Gold potatoes, 1-inch cubes
  • 3 tbsp (45ml) olive oil
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) smoked paprika
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 1 lb (450g) lean ground beef (90% lean)
  • ½ cup (60g) yellow onion, finely diced
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (15ml) Worcestershire sauce
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). In a large bowl, toss the cubed potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them in a single layer on a large rimmed sheet pan.
  2. Roast the potatoes for 15–20 minutes, flipping halfway through, until they are mahogany-colored and the edges are crisp.
  3. Remove the pan from the oven. Push the roasted potatoes to the edges of the pan, creating a clear space in the center.
  4. Add the ground beef, diced onion, and minced garlic to the center. Drizzle with Worcestershire sauce and season with salt and pepper.
  5. Return the pan to the oven for another 8–12 minutes, using a spatula to break the beef into small crumbles as it cooks until browned.
  6. Remove from the oven. Sprinkle fresh parsley across the entire pan before serving.