Sloppy Joe Potatoes

Preheat the oven to 400°F (400°F) and line a large baking sheet with parchment paper.

Wash the potatoes, then cut them into bite‑sized cubes (about 2 cm pieces).

Place the potato cubes in a bowl, drizzle with olive oil spray, and season with paprika, garlic salt, and a pinch of black pepper; toss to coat evenly.

Spread the seasoned potatoes in a single layer on the prepared baking sheet and roast for 20 minutes, stirring once halfway through for even browning.

While the potatoes roast, heat a large skillet over medium heat and add the beef mince, breaking it up with a spoon; cook until browned, about 5‑7 minutes.

Add the chopped onions to the skillet with the beef and sauté until they become translucent, roughly 3‑4 minutes.

Stir in the Napolitana pasta sauce, tomato ketchup, American mustard, and Worcestershire sauce; bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.

When the potatoes are tender, transfer them from the oven and fold them into the beef‑sauce mixture; mix until the potatoes are fully coated.

Transfer the combined mixture to a greased baking dish, sprinkle the grated cheese evenly over the top, and bake for an additional 5 minutes, or until the cheese is melted and lightly golden.

Remove from the oven, garnish with chopped fresh parsley, let rest for 2 minutes, then serve hot.