Crispy golden potato wedges loaded with seasoned ground beef and melted sharp cheddar cheese — this is the kind of no-fuss, budget friendly dinner that disappears off the pan before it even hits the table!
THE EASIEST 3-INGREDIENT DINNER YOU’LL MAKE ALL WEEK
I am not exaggerating when I say this recipe has become one of the most highly requested meals in my house. Three ingredients. One pan. Absolutely zero stress. I literally make this several times a month — especially on those chaotic weeknights when I open the fridge, see ground beef and a bag of russet potatoes, and think, “yep, we’re good.” It’s the kind of comfort food that makes everyone at the table genuinely happy, and that is a win I will take every single time.
What I love most about this recipe is how well it comes together from scratch without asking anything complicated from you. You’re baking the potato wedges in the oven until they’re perfectly tender inside and just starting to get crispy on the edges — then all you do is pile on some cooked beef and a generous blanket of sharp cheddar. Back in the oven for just a few minutes, and boom — dinner is served! Even my pickiest eaters clean their plates, which honestly makes me a happy camper.
This is also one of those meals that works beautifully as a weeknight meal but honestly shines just as bright on a lazy weekend. Pair it with a simple green salad or some steamed broccoli and you’ve got a wholesome, nutritious dinner that the whole family will ask for again and again. On repeat, as they say — and I am absolutely not complaining!
“I made this on a Tuesday night when I had almost nothing in the house and my family went absolutely crazy for it. My husband asked me to put it in the regular rotation immediately. So easy, so good — a keeper of a recipe for sure! Thank you!”
– Dana
Frequently Asked Questions
Can I season the potatoes and beef?
Absolutely! While this recipe is incredible with just three ingredients, you can absolutely add seasoning to make it even more flavorful. A little garlic powder, onion powder, salt, and black pepper on the potato wedges before baking goes a long way. For the beef, season it as it cooks — whatever you prefer. A pinch of smoked paprika or a dash of Worcestershire sauce in the skillet is a great move.
Can I use a different type of potato?
Yes, of course! Russet potatoes are my go-to because they get that perfect tender inside and slightly crispy edge, but Yukon Gold potatoes work really well too. They have a naturally buttery flavor and hold their shape nicely. Just keep in mind that baking times may vary slightly depending on how thick you cut your wedges.
Can I swap out the ground beef?
Absolutely! Ground turkey or ground chicken work great here if you want a leaner option — and honestly, it’s just as delicious. Ground pork is another fun swap if that’s what you have on hand. I’m not judging — whatever you have in the fridge will work beautifully with this recipe.
Can I make this ahead of time?
You can definitely get a head start! The ground beef can be cooked and stored in the fridge up to two days in advance. When you’re ready to eat, just bake the potato wedges, top with the pre-cooked beef and cheese, and finish in the oven. It makes pulling this together on a busy weeknight even faster.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them back in the oven at 375°F for about 10 minutes, or use an air fryer to get the potatoes crispy again. I’d skip the microwave if you can — the potatoes tend to get a little soft that way, though it still works in a pinch.
Can I use a different cheese?
Of course! Sharp cheddar is my absolute favorite here because it melts beautifully and has a bold flavor that pairs so well with the beef and potatoes. That said, Colby Jack, Monterey Jack, or even a Mexican cheese blend are all great options — whatever you prefer. Use what you love and what you have on hand!
Can I make this in an air fryer?
Yes, absolutely! Cook the potato wedges in your air fryer at 400°F for about 18 to 22 minutes, shaking the basket halfway through. Then top with the cooked beef and cheese and air fry for another 2 to 3 minutes until the cheese is melted and bubbly. Super simple and comes together just as fast!
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- Russet Potatoes — Four medium russet potatoes are perfect here. They bake up tender and get those gorgeous golden edges. Yukon Golds work too if that’s what you have on hand.
- Ground Beef — I use 80/20 ground beef for the best flavor, but a leaner blend like 90/10 is a great option if you want to keep it on the lighter side. Ground turkey is also a fantastic swap.
- Shredded Sharp Cheddar Cheese — Sharp cheddar is the move here — it’s bold, melty, and absolutely makes this dish. Buy a block and shred it yourself for the best melt, or use a bag of pre-shredded cheese for convenience.
How to Make Oven Baked 3-Ingredient Beef Potato Wedges
Start by preheating your oven to 425°F and lining a large baking sheet with foil. This saves you a ton of cleanup later — trust me on this one. Cut your russet potatoes into thick wedges, aiming for about 8 wedges per potato. You want them chunky enough to stay tender in the middle while the edges get that beautiful golden color. Spread them out on your prepared baking sheet in an even layer so they’re not all piled on top of each other — that’s how you get steaming instead of roasting, and we want roasting!
Slide the pan into the oven and bake those wedges for 25 to 30 minutes, flipping them once about halfway through. You’re looking for a golden color around the edges and a fork going in with no resistance — that’s how you know they’re perfectly done. While the potatoes are doing their thing in the oven, go ahead and cook your ground beef in a skillet over medium heat. Break it up as it cooks, and keep going until it’s fully browned with no pink remaining. Drain off any excess grease so your topping isn’t greasy on the potatoes.
Once the potato wedges come out of the oven looking golden and gorgeous, spoon the cooked ground beef evenly over the top. Try to get a little beef on every wedge — I like to use a spoon to distribute it really well so no one gets a sad, bare potato. Then go ahead and sprinkle that full two cups of shredded sharp cheddar cheese all over the top. Don’t be shy — this is not the time for restraint!
Slide the whole pan back into the oven for 5 to 8 more minutes. Keep an eye on it — you want that cheese melted, bubbly, and just barely starting to get a few golden spots on top. Pull it out and serve it hot, right off the pan. That’s it — dinner is on the table in under 45 minutes with almost zero effort. I am a happy camper every single time!
Pro Tips
- Don’t Crowd the Pan — Make sure your potato wedges have a little breathing room on the baking sheet. If they’re overlapping, they’ll steam instead of roast and you won’t get those crispy edges we’re after. Use two pans if needed!
- Flip Your Wedges — Don’t skip turning the wedges halfway through baking. That one little step makes a big difference in getting even browning on both sides.
- Season as You Go — Even though this is a 3-ingredient recipe, I always season the beef as it cooks with at least a good pinch of salt and pepper. It makes the whole dish taste more put-together without adding any extra “official” ingredients.
- Shred Your Own Cheese — If you have an extra two minutes, shred your cheddar from a block rather than using the pre-shredded bag. It melts so much better because there’s no anti-caking coating on it.
- Drain the Beef Well — Don’t skip draining the cooked ground beef before spooning it over the potatoes. Too much grease on top will make the potato wedges soggy on the surface and nobody wants that.
- High Heat is Your Friend — 425°F is the sweet spot for this recipe. It’s hot enough to give you crispy edges on the potatoes without drying them out inside. Don’t be tempted to lower the temperature!
What to Serve with Oven Baked 3-Ingredient Beef Potato Wedges
This dish is totally satisfying on its own, but if you want to round it out into a full, nutritious meal, there are so many great options to pair it with! My personal favorite is a big, simple green salad with a tangy vinaigrette — it cuts right through the richness of the beef and cheese and makes the whole meal feel balanced. Here are some other great ideas:
- Simple Green Salad — My personal favorite pairing! A light vinaigrette is perfect here.
- Steamed Broccoli — Quick, nutritious, and the whole family loves it alongside this cheesy dish.
- Coleslaw — A creamy or vinegar-based slaw adds a nice cool, crunchy contrast.
- Corn on the Cob — Such a family friendly side that feels a little fun and festive alongside this dish.
- Sour Cream for Dipping — Set a little bowl of sour cream on the table and watch it disappear — absolutely amazing with these wedges.
- Sliced Avocado or Guacamole — Creamy avocado alongside the cheesy beef is an absolutely unbeatable combo.
Whatever you choose to serve alongside this, I promise this meal is going to be a new family favorite in your house — just like it is in mine!
Oven Baked 3-Ingredient Beef Potato Wedges
Ingredients
Method
- Preheat your oven to 425°F. Line a large rimmed baking sheet with aluminum foil and set aside.
- Cut each russet potato into 8 thick wedges. Spread the wedges out on the prepared baking sheet in a single, mostly even layer, making sure they aren't overcrowded.
- Bake the potato wedges for 25 to 30 minutes, flipping them once about halfway through, until they are tender in the center and turning golden and lightly crisp around the edges.
- While the potatoes bake, place a large skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon or spatula, for about 8 to 10 minutes until browned and fully cooked through with no pink remaining. Drain off any excess grease.
- Remove the potato wedges from the oven. Spoon the cooked ground beef evenly over the top of the wedges, distributing it as evenly as possible. Sprinkle the 2 cups of shredded sharp cheddar cheese evenly over the beef and potatoes.
- Return the pan to the oven and bake for an additional 5 to 8 minutes, until the cheese is fully melted and bubbly. Serve immediately, hot from the pan.
