CHEESEBURGER LOADED POTATOES 🥔

Ingredients (serves 2–3)
• 600g baby potatoes (or Maris Piper), diced into chunks
• 2 tbsp olive oil
• 1 tsp garlic granules
• 1 tsp smoked paprika
• 1 tsp dried parsley
• Salt & pepper, to taste

For the beef topping:
• 1 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 400g beef mince (or veggie mince if preferred)
• 2 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 1 tbsp American mustard
• 2 tbsp ketchup
• 100ml beef stock (OXO cube in hot water)
• Salt & pepper, to taste

For topping:
• 50g cheddar cheese, grated
• Shredded iceberg lettuce
• 1 large tomato, diced
• Pickled jalapeños (to taste)

⸻

• Preheat oven to 200°C (fan 180°C).
• Toss diced potatoes with olive oil, garlic granules, paprika, parsley, salt & pepper.
• Spread on a tray and roast 30–35 mins until golden and crispy.
• Heat oil in a pan, fry onion until softened. Add garlic and cook 1 min.
• Add mince and cook until browned.
• Stir in tomato purée, Worcestershire sauce, mustard, ketchup and stock.
• Simmer 8–10 mins until thickened. Season to taste.
• Layer crispy potatoes in a dish.
• Sprinkle over grated cheese so it melts slightly.
• Top with shredded lettuce, cheeseburger mince, diced tomato and jalapeños.