Sheet pan ground beef and potatoes
Crispy smoky potatoes and browned beef roast together on one pan, a poor man’s dinner that tastes like a whole lot more.
- 50 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.48 a serving
- 460 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 3 russet potatoes
- 1 yellow onion
- 1 lb 85/15 ground beef
- 1 cup shredded cheddar (optional)
- 2 stalks green onions, sliced (optional)
- ¼ cup sour cream (optional)
From your pantry
- 2 tbsp vegetable oil
- 1½ tsp salt, divided
- 2 tsp smoked paprika, divided
- 1½ tsp garlic powder, divided
- ½ tsp black pepper
Each serving has about 460 calories, 26 g protein, 36 g carbs and 24 g fat, and costs about $2.48 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No russet potatoes? Yukon Gold potatoes work.
- No yellow onions? White onions or red onions work.
- No 85/15 ground beef? 90/10 ground beef works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No green onions? Chives work.
- No sour cream? Plain Greek yogurt works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Scrub the potatoes and cut them into 1-inch , skins on. Cut the onion into 1-inch chunks.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
the potatoes and onion on a large with the oil, 1 teaspoon salt and half the paprika and garlic powder. Spread them out and 20 minutes.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 20 min
Dolly’s tip: Give them room. Crowded potatoes steam instead of crisping.While they roast, gently mix the beef with the rest of the paprika, garlic powder and salt and the pepper.
Stir the potatoes, then pinch the beef into small clumps and scatter them over the pan between the potatoes.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
12 to 15 minutes, stirring and breaking up the beef halfway, until the beef is browned with no pink left and the potatoes are crisp.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 13 min 30 sec
Dolly’s tip: The fat from the beef drips onto the potatoes as it roasts. That’s the best part.Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Scatter the cheddar over the top if you like and 2 minutes more to it. Finish with green onions and sour cream.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 2 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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