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 plain ketchup for a smoky ancho BBQ sauce, added tangy dill pickles and serve it all on toasted potato buns with crispy oven-roasted potato wedges on the side.

It’s still wonderfully messy (keep those napkins handy!), but the flavors are far more sophisticated. Perfect for a quick weeknight dinner that brings back the nostalgia without the lunch lady.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Dill PickleView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C). Wash and dry all produce. Cut potatoes into ¼-inch-thick rounds. Toss on a baking sheet with a large drizzle of oil, Fry Seasoning, salt and pepper. Roast on top rack until lightly browned and tender, 18-20 minutes.
2. While potatoes roast, halve, peel and dice onion. Thinly slice pickle into rounds. Halve buns. In a small bowl, combine BBQ sauce, ketchup, ancho chili powder, beef stock concentrate, half the cornstarch and 1 tablespoon water. Set aside.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add onion; cook, stirring, until softened, 4-5 minutes. Add ground beef; season with salt and pepper. Cook, breaking up meat into pieces, until browned, 3-5 minutes (it will finish cooking in the next step).
4. Add BBQ sauce mixture to pan. Cook, stirring, until sauce has thickened and beef is cooked through, 2-3 minutes. Taste and season with salt and pepper. Turn off heat.
5. While filling cooks, toast buns until golden brown.
6. Divide buns between plates; stuff with as much beef filling and sliced pickle as you like. Serve with potato rounds and any remaining sliced pickle on the side.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute Yukon Gold potatoes with Russet or red potatoes. Adjust roasting time as needed.

Can I make this recipe ahead of time?

The beef filling can be made a day ahead and reheated. Roast potatoes fresh for best texture.

What can I use instead of ancho chili powder?

You can use regular chili powder or smoked paprika for a similar smoky flavor.