Sloppy Joe Potato Skillet

Preheat the air‑fryer to 400°F (400°F).

Peel, wash, and cut the potatoes into ½‑inch cubes; place them in a large bowl.

Drizzle the potatoes with olive oil, then season with salt, pepper, garlic powder, and paprika. Toss until evenly coated.

Transfer the seasoned potatoes to the air‑fryer basket in a single layer and cook for 20–25 minutes, shaking or stirring the basket halfway through to ensure even browning.

While the potatoes cook, heat a large skillet over medium‑high heat and add a splash of olive oil.

Add the ground beef and chopped onion to the skillet; break up the meat and sauté until the beef is browned and the onion is translucent, about 5–7 minutes.

Season the meat mixture with ½ tsp salt, ½ tsp pepper, 1 tsp onion powder, and 1 tsp paprika; stir to combine.

Stir in the minced garlic, Worcestershire sauce, tomato sauce, ketchup, mustard, and BBQ sauce; reduce the heat to low and let the sauce simmer gently for 5 minutes while the potatoes finish cooking.

When the potatoes are crisp‑tender, add them directly to the skillet with the sloppy‑joe sauce; toss briefly to coat the potatoes evenly.

Sprinkle the shredded Colby Jack cheese over the top, then place the skillet under a preheated broiler for 1–2 minutes, watching closely until the cheese melts and bubbles.

Remove from the oven, garnish with dried parsley if desired, and serve hot.