Perfectly seasoned and cooked ground beef is coupled with roasted baby potatoes. This simple meat and potatoes dinner can be on the table in about 30 minutes or less! Prepared with tomato paste and aromatics like garlic and onion, Roasted Potatoes and Ground Beef Dinner is an easy and delicious weeknight supper!

This is a recipe that I could prepare over and over again and never grow tired of it! In fact, the day I photographed this recipe, I made it twice! I’ll get to that in a bit, but first, Roasted Potatoes and Ground Beef Dinner is what you should have for dinner tonight. It’s quick and easy, it is most certainly budget-friendly, it’s hearty and filling; and finally, it’s most certain family-friendly too!
If you’re like me, you might not have much leftover. But, if you do, it’s great re-heated too! I had enough so the next day, I served with some steamed broccoli. Anytime I can make a recipe stretch so that it can be used up in the next night’s dinner, it’s a win for me! I swear, the worst part about cooking is making the decision of what to cook! And, don’t get me started on what sides to serve! Who’s with me?
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WANT TO MAKE IT VEGETARIAN?
I said I made this dish twice on the same day. Well, that’s because John.e is a vegetarian and can’t eat ground beef. Whenever I prepare meat-based dishes, I always feel guilty that he can’t enjoy them. So, I usually prepare the exact same recipe for him but instead of ground beef, I used vegetarian beef crumbles.
If you use store-bought vegetarian crumbles like Gardein, Morning Star, or Beyond Meat, you can treat them all just like ground beef. You will not need to fry them until the pink is gone, but heat them though just the same. Read the instructions on the package. Other than that, you can follow the recipe exactly as written.
If, however, you want to use textured vegetable protein in a dry version, you can do that as well. I have been using the dry format much more lately. It’s not only cheaper, but it has less additives. We purchase it from Good Rebel in Toronto. The only thing different you need to do is to add 1 cup of the product to the skillet with the olive oil and 1 cup of water. Once the water evaporates, continue with the recipe as written. Easy right!?

INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
For the Potatoes:
- Baby Potatoes – I love using these potatoes. They cook up quickly and I like to leave the skin on. You can use regular potatoes too. Just chop them into roughly one-inch cubes.
- Olive Oil
- Salt and Ground Black Pepper
For the Beef:
- Ground Beef – I used extra lean ground beef. If you use regular or medium, drain the grease once the beef is cooked.
- Olive Oil
- Onion – You can use yellow, white, or even red onion here.
- Garlic
- Salt and Ground Black Pepper
- Worcestershire Sauce
- Tomato Paste – I love using tomato paste. It tastes like the dish has been simmering all day! Not only does it help to thicken recipes, and enrich the flavour, but it also adds that beautiful colour.
- Parsley

HOW TO MAKE ROASTED POTATOES AND GROUND BEEF DINNER
To prepare the potatoes, preheat your oven to 425 degrees F. Add the prepared potatoes, olive oil, salt, and ground black pepper to a bowl and toss well to combine and coat. Transfer the potatoes to a sheet pan, cut side down. Roast the potatoes in the preheated oven for 15 minutes, or until the potatoes are fork-tender.
Next, prepare the beef. While the potatoes are roasting, add the ground beef to a large skillet along with the diced onions. Over medium heat, cook the ground beef until no pink colour remains. This should take about 7-8 minutes. Stir often. Next, add the garlic and stir into the beef and onion mixture. Cook for 2 minutes. Add the salt, ground black pepper, Worcestershire Sauce, and tomato paste. Add the dried red chili flakes too now, if using. Stir well into the beef and cook for an additional 4-5 minutes, stirring often.
Once the potatoes are ready, transfer them to the skillet with the beef and onions. Add the parsley. Toss gently to coat and mix thoroughly. Plate, garnish, and serve. Enjoy!

LET’S TALK POTATOES!
Baby potatoes are almost 100% the only type of potatoes we buy in our home. They offer me more versatility. They cook a lot faster; the skin can be left on; and when cooked, the skin doesn’t become tough or ugly – for lack of a better word.
And, probably just as important as those things, is the fact that they come in small two-pound bags, which is more than enough for the two of us, and they don’t take up a lot of room like most bags of regular-sized potatoes which usually come in five-pound bags.
I’m not against using larger russet or golden potatoes for this recipe. Wash them well and pat them dry. Cut the potatoes in one-inch pieces, leaving the skin on. Skin-on is best!

QUESTIONS?
If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!

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Roasted Potatoes and Ground Beef Dinner
Ingredients
For the Potatoes:
- 2 pounds baby potatoes, washed and cut in half lengthwise; skin left on
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
For the Beef:
- 1 teaspoon olive oil
- 1 pound lean ground beef
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons Worcestershire Sauce
- 2 tablespoon tomato paste
- 1/2 teaspoon dried red chili flakes, optional
- 1/4 cup parsley, finely chopped
Instructions
For the Potatoes:
- Preheat your oven to 425 degrees F.
- Add the prepared potatoes, olive oil, salt, and ground black pepper to a bowl and toss well to combine and coat.
- Transfer the potatoes to a sheet pan, cut side down.
- Roast the potatoes in the preheated oven for 15 minutes, or until the potatoes are fork-tender.
For the Beef:
- While the potatoes are roasting, add the ground beef to a large skillet along with the diced onions. Over medium heat, cook the ground beef until no pink colour remains. This should take about 7-8 minutes. Stir often.
- Next, add the garlic and stir into the beef and onion mixture. Cook for 2 minutes.
- Add the salt, ground black pepper, Worcestershire Sauce, and tomato paste. Add the dried red chili flakes too now, if using. Stir well into the beef and cook for an additional 4-5 minutes, stirring often.
Assembly:
- Once the potatoes are ready, transfer them to the skillet with the beef and onions. Add the parsley. Toss gently to coat and mix thoroughly.
- Plate, garnish, and serve. Enjoy!
Nutrition
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FC says
this is really good over white rice as well.