Smoky Ancho BBQ Sloppy Joes with Crispy Potato Wedges

Remember the sloppy joes from your school cafeteria? This version is a delicious upgrade. We’ve swapped the basic ketchup for a smoky BBQ sauce spiked with ancho chili powder and added crunchy dill pickle slices for tang. The result is a messy, satisfying sandwich that’s perfect for a weeknight dinner.

Alongside, we’re serving crispy oven-roasted potato wedges seasoned with a fry seasoning blend. It’s a complete meal that’s simple to make and sure to please everyone at the table. Keep those napkins handy!

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

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. Toss with 1/2 tablespoon cooking oil, half the fry seasoning, salt and pepper. Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until golden and crispy.
3. While potatoes roast, peel and dice the onion. In a small bowl, mix the beef stock concentrate with 1/4 cup warm water until dissolved.
4. Heat the remaining 1/2 tablespoon oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned, about 4-5 minutes. Add the diced onion and cook until softened, about 2 minutes.
5. Stir in the ancho chili powder, ketchup, BBQ sauce and the beef stock mixture. Bring to a simmer. In a small bowl, mix the cornstarch with 1 tablespoon cold water to make a slurry. Stir into the skillet and cook until the sauce thickens, about 1-2 minutes. Season with salt and pepper to taste.
6. Toast the potato buns lightly in the oven or a toaster. Spoon the sloppy joe mixture onto the bottom buns, top with sliced dill pickles and close with the top buns. Serve with the roasted potato wedges on the side.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can use any waxy potato like Yukon Gold or red potatoes. Russets also work but may be less creamy.

Can I make this recipe gluten-free?

Yes, use gluten-free buns and check that your BBQ sauce and ketchup are gluten-free. The rest of the ingredients are naturally gluten-free.

Can I substitute the ground beef?

Absolutely! Ground turkey, chicken or plant-based crumbles work well in this recipe.