Classic Roasted Potatoes and Ground Beef

Finding a satisfying, budget-friendly dinner that pleases the whole family during busy weeknights can feel like an uphill battle. After all, hearty meals often require expensive ingredients or hours of prep time, and things get even trickier when you’re trying to use up ingredients you already have in your pantry and fridge.

Luckily, this roasted potatoes and ground beef dish checks all the boxes: it’s filling and flavorful, uses simple ingredients you probably have on hand, and can be prepped in one pan for easy cleanup.

What Kind of Potatoes Should I Use?

Baby potatoes are perfect for this recipe because they roast up beautifully and hold their shape well during cooking. You can use any variety of baby potatoes you find at the store – red, yellow, or even purple ones all work great. If you can’t find baby potatoes, you can substitute with regular potatoes cut into 1-2 inch chunks, just make sure they’re all roughly the same size so they cook evenly. The key is leaving the skin on since it gets nice and crispy in the oven while keeping the inside fluffy and tender.

Options for Substitutions

This simple and satisfying dish is pretty forgiving when it comes to swaps:

• Baby potatoes: Regular russet or red potatoes work great too – just cut them into similar-sized chunks so they cook evenly. You might need to add 5-10 minutes to the roasting time for larger pieces.
• Ground beef: Ground turkey, chicken, or pork make good substitutes. If using turkey or chicken, you might want to add a bit more oil since they’re leaner than beef.
• Worcestershire sauce: If you don’t have this on hand, try soy sauce mixed with a splash of vinegar, or just use a bit more tomato paste for that savory depth.
• Tomato paste: You can swap this with ketchup (use about 3 tablespoons) or even a small can of tomato sauce, though you’ll get a slightly different consistency.
• Fresh parsley: Dried parsley works fine – just use about 1 tablespoon instead. Fresh chives, green onions, or even cilantro can add a nice fresh finish too.
• Red chili flakes: Skip these if you don’t like heat, or try a pinch of paprika or cayenne pepper for a different kind of warmth.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with roasted potatoes is overcrowding the pan, which causes them to steam instead of getting that crispy, golden exterior you want – make sure to use a large enough baking sheet so each potato half has space to breathe.

Another common error is not patting the potatoes completely dry after washing, since any excess moisture will prevent proper browning and leave you with soggy spuds.

When cooking the ground beef, resist the urge to constantly stir or press down on it with your spatula, as this releases the juices and prevents the meat from developing a nice brown crust that adds tons of flavor.

Finally, don’t add the garlic too early with the onions – garlic burns much faster and can turn bitter, so add it during the last minute or two of cooking the onions for the best taste.

What to Serve With Roasted Potatoes and Ground Beef?

This hearty dish is pretty much a complete meal on its own, but I love adding a simple side salad with mixed greens and a light vinaigrette to balance out all those rich, savory flavors. A side of steamed or roasted vegetables like green beans, broccoli, or carrots works great too and adds some color to your plate. If you want to make it even more filling, warm dinner rolls or crusty bread are perfect for soaking up any extra juices from the beef. For a fresh finish, try serving it with a dollop of sour cream or a sprinkle of fresh herbs like chives or extra parsley.

Storage Instructions

Refrigerate: This hearty dish keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after a day or two, making it perfect for meal prep. I like to portion it out into individual containers for easy grab-and-go lunches throughout the week.

Freeze: You can freeze this for up to 3 months in freezer-safe containers or heavy-duty freezer bags. Just make sure to let it cool completely first, and leave a little space at the top of containers since it’ll expand when frozen. Label with the date so you don’t forget when you made it!

Warm Up: To enjoy leftovers, just heat them in the microwave for 2-3 minutes, stirring halfway through. You can also warm it up in a skillet over medium heat with a splash of water or broth to prevent sticking. The potatoes might be a bit softer than when fresh, but they’re still delicious.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 70-80 g
• Fat: 80-90 g
• Carbohydrates: 170-185 g

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

Step 1: Roast the 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

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.

Step 2: Cook the Ground Beef and Aromatics

• 1 tsp olive oil
• 1 lb lean ground beef
• 1 large onion, finely diced

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.

Step 3: Add Garlic and Seasonings

• 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)

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.

Step 4: Combine Potatoes and Beef Mixture

• roasted potatoes (from Step 1)
• beef and onion mixture with seasonings (from Step 3)
• 1/4 cup chopped parsley

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.

Step 5: Plate and Serve

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.

Classic Roasted Potatoes and Ground Beef

Delicious Classic Roasted Potatoes and Ground Beef recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

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.