Imported from TikTok

Potato Wedges with Seasoned Minced Beef and Vegetables

Name: Potato Wedges with Seasoned Minced Beef and Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: European
Ingredients: 400 g par-cooked potato wedges; 1 el generous amount of oil (OCR mentions 1 tablespoon of generous oil; probably oil for frying the potato wedges.); 400 g lean ground beef; 1 red bell pepper (The quantity is not readable in the OCR.); zucchini (Quantity is not readable in the OCR.); 1 small onion; 2 teentjes garlic (To be divided between the beef and the yogurt sauce; the precise division is not specified.); paprika (Quantity not specified.); Italian herbs (Quantity not specified.); garlic powder (Quantity not specified; used with the beef and in the sauce.); 150 g Greek yogurt; pepper (To taste; the OCR mentions pepper with the beef and in the sauce.); salt (To taste; mentioned with the beef and sauce.)

Recipe by de Slimme Maaltijdgids @deslimmemaaltijdgids · TikTok

Imported by Andries Jongsma on SeeMeCook

Crispy potato wedges with lean ground beef, bell pepper, zucchini, onion, and garlic, served with a refreshing yogurt sauce. A hearty meal that, according to the source, is ready in 30 minutes.

4 servings30 minEuropean

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Ingredients

400 g par-cooked potato wedges
1 el generous amount of oil (OCR mentions 1 tablespoon of generous oil; probably oil for frying the potato wedges.)
400 g lean ground beef
1 red bell pepper (The quantity is not readable in the OCR.)
zucchini (Quantity is not readable in the OCR.)
1 small onion
2 teentjes garlic (To be divided between the beef and the yogurt sauce; the precise division is not specified.)
paprika (Quantity not specified.)
Italian herbs (Quantity not specified.)
garlic powder (Quantity not specified; used with the beef and in the sauce.)
150 g Greek yogurt
pepper (To taste; the OCR mentions pepper with the beef and in the sauce.)
salt (To taste; mentioned with the beef and sauce.)

Steps

1
Heat 1 tbsp of oil in a large pan.
2
Fry the par-cooked potato wedges for 10–12 minutes, tossing them occasionally, until golden brown and crispy.
3
Transfer the potato wedges to a separate bowl and cover to keep them warm.
4
Heat the remaining oil in the same pan. Add the ground beef and fry until crumbly and browned.
5
Finely chop the onion and the two garlic cloves. Add them to the beef and fry for 2 minutes.
6
Cut the red bell pepper and zucchini into pieces. Add them to the beef and fry for 5–6 minutes.
7
Add the paprika, Italian herbs, and garlic powder.
8
Toss to combine and season with pepper and salt.
9
Mix the Greek yogurt with garlic powder, pepper, and salt to make the refreshing sauce.
10
Return the potato wedges to the pan and toss everything together.
11
Serve the yogurt sauce separately with the potato wedges, beef, and vegetables.

Notes

The OCR is partly unclear: the quantity of zucchini is missing, and the potato wedges are listed as 400 g. The description mentions lemon in the sauce, but the readable recipe text does not; therefore, lemon has not been included. The OCR appears to mention 1 tablespoon of oil, but also “the remaining oil,” so the total quantity of oil cannot be determined reliably.