Sloppy Joe Meal Prep with Crispy Potatoes

• 1200 g potatoes, cut into chunks
• 30 g salt
• 6 g baking soda
• 896 g ground beef, tenderized with baking soda
• 3 g baking soda
• 23 g garlic, minced
• 2 g fresh oregano, minced
• 3 g fresh parsley, chopped
• 40 g olive oil
• 125 g onion, diced
• 125 g bell pepper, diced
• 125 g carrots, roughly chopped
• 256 g ketchup
• 10 g mustard
• 30 g Worcestershire sauce
• 30 g brown sugar erythritol
• 8 g salt
• 5 g onion powder
• 3 g black pepper
• 8 g cornstarch
• 30 g salt
• 2 g salt
• 1 g black pepper
• 2 low calorie buns
• 14 g cheese

Preparation

1. Step 1 · 450°F / 232°C · 10 minutes

   0:19
   Preheat the oven to 450°F with a sheet pan inside. Bring a large pot of water to boil with 30g salt and 6g baking soda. Cut 1200g potatoes into 4-6 large chunks and add to the boiling water.
   Doneness — preheated
2. Step 2

   1:30
   While potatoes boil, add 896g ground beef to a bowl with 3g baking soda. Mix and let sit to tenderize the meat.
3. Step 3

   2:26
   Dice 125g onion, 125g bell pepper, and 125g carrots. Mince 15g garlic through a press. Set aside.
4. Step 4

   3:51
   Combine 256g no sugar added ketchup, 10g mustard, 30g Worcestershire sauce, and 30g brown sugar erythritol in a bowl. Mix well.
5. Step 5

   4:13
   After 10 minutes, drain the potatoes and let them sit in a colander for 5 minutes to evaporate moisture. Meanwhile, heat 20g oil in a preheated pan on medium-high, add oregano for 30-60 seconds, then add garlic and a pinch of salt. When garlic turns brown, strain the oil into the potato bowl, pressing to extract all oil. Reserve the strained aromatics.
6. Step 6 · 25-30 minutes

   6:13
   Return potatoes to the bowl, sprinkle with 2g salt and 1g black pepper. Shake roughly for 30 seconds to create a thick paste on the outside. Using gloves, carefully remove the hot sheet pan from the oven and add potatoes flesh-side down. They should sizzle immediately. Roast for 25-30 minutes.
7. Step 7 · 4-5 minutes

   6:53
   Heat 10g oil in a large pan on medium-high. Add onion, bell pepper, and carrots; sauté for 4-5 minutes. Mix 8g salt, 5g onion powder, and 2g black pepper in a bowl. Make cornstarch slurry with 30g water and 8g cornstarch. Create a space in the pan, add garlic until fragrant, then mix with vegetables. Remove vegetables to a bowl. Add 10g oil and the beef to the pan, pressing down for maximum contact. Cook untouched for 2-3 minutes, then flip and break into chunks. Add vegetables back, season with the salt mixture, and cook 1-2 minutes.
8. Step 8 · 1-2 minutes

   7:45
   Add the sloppy joe sauce to the beef and vegetables. When sauce starts to simmer, stir the cornstarch slurry until smooth and add to the pan. Combine and cook for 1-2 minutes until thickened. Transfer to a bowl to cool and thicken further.
9. Step 9 · 20-25 minutes

   8:58
   Flip the potatoes onto their other flesh side and return to the oven for 20-25 minutes until golden and crispy. Transfer to a bowl, add the reserved oregano, garlic, and parsley. Toss and let cool 5-10 minutes. Serve the sloppy joe filling on low calorie buns with crispy potatoes on the side.