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June 18, 2026 · 10 min

Smoky Ancho BBQ Sloppy Joes with Crispy Potato Wedges and Pickles

Side Dish10 min1069 cal / serving

Remember the sloppy joes from your school cafeteria? This version is a delicious upgrade. We’ve swapped the plain ketchup base for a smoky ancho chili and BBQ sauce blend, giving the filling a rich, complex flavor. Topped with crunchy dill pickle slices and served on soft potato buns, these sandwiches are anything but ordinary.

Alongside, we’re serving oven-baked potato wedges seasoned with a fry seasoning blend. They’re crispy on the outside, fluffy on the inside and perfect for dipping into any extra sauce. Keep those napkins handy-these sloppy joes are just as messy and fun as you remember, but way more delicious.


Recipe details

Side Dish10 min1069 cal / serving2 servings

Nutrition per serving

Calories1069 kcalProtein47.4 gFat51.6 gCarbs96.5 gSugar40.3 gFiber5.2 gSodium2227 mg

Dietary labels

Gluten-free: noLactose-free: noDairy-free: no

Allergen check

Gluten / wheat: containsMilk / dairy: containsEgg: containsFish: not detectedShellfish: not detectedPeanut: not detectedTree nuts: not detectedSoy: containsSesame: not detectedMustard: not detectedCelery: not detectedSulphites: not detectedLupin: not detectedMolluscs: not detected

Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies. Some ingredient amounts or nutrition values were incomplete, so this is marked as a partial estimate.


Ingredients

Potatoes12 ounce PotatoesView ingredient guide
BBQ Sauce4 tablespoon BBQ SauceView ingredient guide
Cornstarch1 tablespoon CornstarchView ingredient guide
Fry Seasoning1 tablespoon Fry SeasoningView ingredient guide
Onion1 unit OnionView ingredient guide
Dill Pickle1 unit Dill PickleView ingredient guide
Ancho Chili Powder1 teaspoon Ancho Chili PowderView ingredient guide
Beef Stock Concentrate1 unit Beef Stock ConcentrateView ingredient guide
Ketchup1 unit KetchupView ingredient guide
Ground Beef10 ounce Ground BeefView ingredient guide
Potato Buns2 unit Potato BunsView ingredient guide
Black Pepperteaspoon (tsp) Black PepperView ingredient guide
Saltteaspoon (tsp) SaltView ingredient guide

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Cut the potatoes into 1/2-inch thick wedges. In a bowl, toss the wedges with a drizzle of oil, the fry seasoning, salt and pepper. Spread them in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
  3. Meanwhile, peel and finely dice the onion. Slice the dill pickle into rounds and set aside.
  4. In a small bowl, whisk together the BBQ sauce, ketchup, beef stock concentrate, cornstarch and ancho chili powder until smooth.
  5. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-6 minutes. Drain excess fat if needed.
  6. Add the diced onion to the skillet and cook for 2-3 minutes until softened. Pour the sauce mixture over the beef and stir well. Reduce heat to low and simmer for 3-4 minutes until the sauce thickens. Season with salt and pepper to taste.
  7. Toast the potato buns lightly in the oven or a toaster. Place the bottom buns on plates, spoon the sloppy joe mixture over them and top with pickle slices. Close with the top buns.
  8. Serve the sloppy joes with the crispy potato wedges on the side. Enjoy!

Recipe Tips

For extra crispy wedges, soak the cut potatoes in cold water for 30 minutes before baking, then pat dry thoroughly.

If you prefer a thicker sauce, let it simmer a minute or two longer until it reaches your desired consistency.

Feel free to add a dash of hot sauce to the beef mixture for a spicy kick.

FAQ

Can I use a different type of bun?

Yes, any soft bun or roll works well. Brioche or sesame seed buns are great alternatives.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free buns and ensure your BBQ sauce and ketchup are gluten-free. The rest of the ingredients are naturally gluten-free.

How do I store leftovers?

Store the sloppy joe mixture and potato wedges separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef mixture in a skillet and the wedges in the oven to restore crispiness.