01 -
Preheat the oven to 400°F (200°C). Wash and dry the baby potatoes, then cut them into halves or quarters depending on size. Toss the potatoes in a bowl with oil, salt, pepper, chili flakes, paprika, and garlic powder. Spread them on a baking sheet lined with parchment or aluminum foil. Bake for 30 minutes or until golden brown and crispy.
02 -
While the potatoes are baking, heat a pan over medium-high heat and add oil. Sauté the diced onion and red bell pepper until softened. Add the ground beef and cook until browned and cooked through. Stir in the tomato paste and combine well. Add paprika, garlic powder, oregano, salt, and pepper. Stir and let it simmer for 10 minutes, then mix in the tomato sauce and sugar. Simmer for an additional 5 minutes.
03 -
In a saucepan over low to medium heat, warm the milk. Gradually add the grated Cheddar cheese while stirring constantly until the cheese is melted and the sauce is smooth. Stir in the hot sauce and let it thicken for 5 minutes on low heat.
04 -
Place the roasted potatoes on a serving platter or baking dish. Spoon the meat sauce on top, spreading it evenly over the potatoes. Pour the cheese sauce over the meat sauce, ensuring full coverage. Garnish with sour cream and chopped chives. Serve immediately or store for meal prep.