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 (as needed), Simply Organic Onion Powder (as needed) 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!