There is something mighty comforting about a pan of potatoes and beef coming out of the oven, especially when supper needs to be simple and filling. This kind of no-fuss dish has the plain good sense of old Midwestern cooking written all over it: a few affordable ingredients, a hot oven, and a crispy, savory bite that disappears fast. It is the sort of thing a grandfather might set out before a summer evening gathering, easy to share and hearty enough to keep everybody satisfied.
Serve these wedges hot right from the pan with a little ketchup, sour cream, or ranch on the side if you like. They go especially well with a simple cucumber salad, baked beans, corn on the cob, or a plate of sliced tomatoes, and they make a fine casual partner for lemonade, iced tea, or a cold bottle of root beer on a warm evening.
Oven Baked 3-Ingredient Beef Potato Wedges
Servings: 4
Ingredients
4 medium russet potatoes, cut into thick wedges
1 pound ground beef
2 cups shredded sharp cheddar cheese
Directions
1. Preheat the oven to 425°F. Line a baking sheet with foil. Cut the russet potatoes into thick wedges and spread them out on the prepared baking sheet in a mostly even layer.
2. Bake the potato wedges for 25 to 30 minutes, turning once halfway through, until they are tender inside and turning golden and crisp around the edges.
3. While the potatoes bake, cook the ground beef in a skillet over medium heat, breaking it up with a spoon, until browned and fully cooked. Drain off any excess grease.
4. Spoon the cooked beef evenly over the roasted potato wedges, then sprinkle the shredded cheddar cheese all across the top.
5. Return the pan to the oven and bake for 5 to 8 minutes more, until the cheese is melted and bubbly. Serve hot.
Variations & Tips
Add a little seasoning: Even though this is a true three-ingredient supper, a pinch of salt, black pepper, garlic powder, or paprika on the potatoes or beef will give you a little extra depth if your pantry is handy.
Change the cheese: Colby, Monterey Jack, or a cheddar blend all melt nicely here. If you like a stronger bite, extra-sharp cheddar brings plenty of flavor without changing the simple spirit of the dish.
Use smaller cuts for appetizer bites: If you want these for a party table or game night snack, cut the potatoes a bit smaller so each piece can be picked up easily and gets extra crisp in the oven.
Make cleanup easier: Foil lining helps a great deal with this recipe, especially once the cheese melts down around the potatoes. A light coating of cooking spray on the foil can help prevent sticking, too.
Get the potatoes crisp: Do not crowd the pan too much. If the wedges are piled on top of one another, they will steam instead of roast, and you will lose some of those good crispy edges that make this dish so satisfying.