Ground Meat with Golden Potatoes and Crispy Fresh Salad
A generous and balanced dish where herb-seasoned ground meat meets pan-seared crispy potatoes. Accompanied by a crunchy salad of cabbage, romaine, and bell pepper tossed in a light lemon vinaigrette, this complete meal delights the whole family in under 40 minutes.
🛒 Ingredients
4 servings
- 1.1 lbs ground meat (beef or lamb, 15% fat)
- 1.3 lbs waxy potatoes (such as Yukon Gold or Charlotte)
- 1 head white cabbage (approx. 10.5 oz, thinly sliced)
- 1 head romaine lettuce (leaves chopped)
- 1 red bell pepper (cut into thin strips)
- 2 ripe tomatoes (diced)
- 3 cloves garlic (minced)
- 1 medium onion (finely chopped)
- 1 bunch fresh parsley (chopped)
- 1 bunch fresh cilantro (chopped)
- 1 tsp ground cumin
- 1 tsp sweet paprika
- Fine salt and freshly ground black pepper
- 6 tbsp olive oil (divided, use 2 tbsp for the salad)
- Juice of 2 lemons
- 1 pinch Espelette pepper (optional)
Watch the original video
Watch on TikTokDirections
- 1
Peel the potatoes and cut them into thin slices about 1/8 inch thick. Rinse them in cold water and dry thoroughly with a clean kitchen towel—this step is key to achieving a beautiful golden crust.
- 2
Heat 3 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Arrange the potato slices in a single layer, season with salt and pepper, and let them brown for 4 to 5 minutes without moving them. Flip and brown the other side. Remove and set aside on paper towels.
- 3
In the same skillet, add 1 tablespoon of oil and sauté the chopped onion over medium heat for 3 minutes until translucent.
- 4
Add the minced garlic, cumin, and paprika. Sauté for 1 minute, stirring constantly to release the aromas of the spices.
- 5
Increase the heat to high and add the ground meat. Break it up with a spatula and cook for 6 to 8 minutes until fully browned. Season generously with salt and pepper. Stir in half of the parsley and cilantro at the end of cooking.
- 6
Return the golden potatoes to the skillet with the meat. Toss gently and heat together for 2 minutes over medium heat to marry the flavors.
- 7
Prepare the salad: in a large bowl, combine the sliced cabbage, chopped romaine, bell pepper strips, and diced tomatoes.
- 8
Prepare the vinaigrette: whisk together the juice of 2 lemons, 2 tablespoons of olive oil, a pinch of salt, and the Espelette pepper if desired. Pour over the salad and toss well. Sprinkle with the remaining parsley and cilantro.
- 9
Plate the dish: serve a generous portion of the meat and potato skillet on one side and accompany with a large serving of the fresh salad. Serve immediately.
💡 Chef's Tip
The secret to truly crispy potatoes: after slicing them, let them soak for 10 minutes in cold water to remove excess starch, then dry them perfectly before cooking. A dry kitchen towel works better than paper towels. For the salad, dress it at the last moment to keep the cabbage perfectly crunchy.
