Ingredients
Here is the complete ingredient list, followed by what each component brings to the dish.
- 1½ lb (680 g) russet potatoes, peeled and cubed
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- ½ lb (225 g) ground beef
- 4 slices bacon, cooked and crumbled
- 1 cup (100 g) shredded cheddar cheese
- ½ cup chopped dill pickles
- ½ teaspoon onion powder
- 1 tablespoon ketchup
- 1 tablespoon yellow mustard
- 2 tablespoons sliced green onions, optional
Instructions
Preheat your oven to 425°F (220°C). Peel the russet potatoes and cut them into even cubes. Place the cubes in a large bowl and toss them with the olive oil, garlic powder, paprika, salt, and black pepper until every piece is evenly coated.
If you have time, rinse the cubed potatoes in cold water and dry them thoroughly with a clean towel before seasoning. Rinsing removes surface starch, and drying removes moisture, which both help the potatoes crisp up better.
Spread the potatoes in a single layer on a parchment-lined baking sheet. Do not overcrowd the pan, as crowded potatoes steam instead of roast. Use two pans if needed.
Roast for 30 to 40 minutes, flipping halfway through, until the potatoes are golden and crispy on the outside and tender inside. Pierce one with a fork to check. It should slide in easily, and the edges should be deeply browned.
While the potatoes roast, heat a skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles with a spatula, until browned and fully cooked through. The beef should reach 160°F (71°C). Drain the excess grease, then season with onion powder, salt, and pepper.
If you are cooking the bacon in the same skillet, cook it first, remove it to a paper towel-lined plate, and then use a small amount of the bacon fat to brown the beef for extra flavor. Just drain off the excess.
Stir the ketchup and mustard into the cooked beef until evenly combined. Let it simmer for a minute so the flavors blend and the sauce clings to the meat. The beef should taste like the inside of a classic cheeseburger: savory, tangy, and a little sweet.
Arrange the crispy potatoes on an oven-safe serving tray or baking sheet. Top with the seasoned beef, crumbled bacon, chopped dill pickles, and shredded cheddar cheese. Spread the toppings fairly evenly so that each bite gets a little of everything.
Return the tray to the oven for 3 to 5 minutes, until the cheddar is melted and bubbly. Keep a close eye on it, since you only need to melt the cheese and warm the toppings. Leaving it in too long can soften the potatoes.
Sprinkle with sliced green onions, if desired. Serve immediately, while the potatoes are still crispy and the cheese is gooey. The best texture comes from eating these right out of the oven.