Sloppy Joe Sandwiches with Garlic Fries

Preheat oven to 425 degrees F (220 degrees C).

Place Russet Potatoes (2) in bowl with water.

Heat Olive Oil (1 Tbsp) over medium heat in a small sauté pan. Add Garlic (2 cloves) and sauté for 1 minute without browning.

Drain potatoes in a colander. Pat dry and place into a bowl. Drizzle with garlic oil and season with Salt (to taste) and Ground Black Pepper (to taste). Toss to coat well.

Place potatoes in a single layer on a sheet pan. Bake for 30 minutes. Remove from oven and toss with Fresh Parsley (3 Tbsp).

Heat Olive Oil (1 Tbsp) in a pan over medium high heat. Add Onion (1/2) and sauté for 2-3 minutes until caramelized. Add 85/15 Lean Ground Beef (8 oz) and cook, breaking up beef with a spoon into medium sized pieces while cooking. Cook until cooked through.

Add Water (2 Tbsp), Ketchup (1/2 cup), Brown Sugar (1 Tbsp), Worcestershire Sauce (1 tsp), Dijon Mustard (1 pckg), White Wine Vinegar (1 tsp), Chili Powder (1 tsp), Simply Organic Garlic Powder (1/4 tsp), Simply Organic Onion Powder (1/4 tsp) and Salt (to taste) and Ground Black Pepper (to taste).

Mix well to combine. Bring to a boil. Reduce to low heat and simmer for 8-10 minutes.

Open the Potato Buns (2) and place on a sheet pan and heat in the oven for 2 minutes. Remove from oven and keep warm for plating.

Divide the beef mixture evenly between 2 buns. Plate the sandwich with potato fries. Serve with ketchup. Enjoy!