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roasted potatoes and ground beef

Classic Roasted Potatoes and Ground Beef

Delicious Classic Roasted Potatoes and Ground Beef recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Calories: 1800
Ingredients Method

Ingredients
  

For the roasted potatoes:
  • 2 lb small potatoes, washed and halved lengthwise with skin
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
For the beef mixture:
  • 1 tsp olive oil
  • 1 lb lean ground beef
  • 1 large onion, finely diced
  • 4 garlic cloves, minced
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1/4 cup chopped parsley

Method
 

  1. Preheat the oven to 425°F (220°C). In a large bowl, toss the halved potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper until evenly coated. Spread the potatoes cut side down on a sheet pan. Roast in the preheated oven for 15 minutes or until the potatoes are fork-tender.
  2. While the potatoes are roasting, heat 1 teaspoon olive oil in a large skillet over medium heat. Add the ground beef and finely diced onion. Cook, stirring often, until the beef is browned and no pink color remains, about 7-8 minutes.
  3. Add the minced garlic to the beef and onion mixture. Cook for 2 more minutes, stirring well. Then add 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, Worcestershire sauce, tomato paste, and the red pepper flakes if using. Stir everything together, making sure the tomato paste is well incorporated. Continue cooking for 4-5 minutes until the mixture is fragrant and cohesive. I like to let the tomato paste cook out a bit here to deepen the flavor.
  4. Once the potatoes are roasted and fork-tender (from Step 1), transfer them directly into the skillet with the beef mixture. Add the chopped parsley. Toss everything gently to coat the potatoes and distribute the parsley thoroughly, taking care not to break up the potatoes too much.
  5. Plate the mixture and garnish with extra parsley if desired. Serve immediately. For a fresh kick, I like to squeeze a bit of lemon juice over the finished dish before serving.