Juicy 5-Ingredient Beef Patties with Potatoes That Wow

Name: Juicy 5-Ingredient Beef Patties with Potatoes That Wow
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: For the Beef Patties: 1 lb ground beef (80/20 for juiciness); 1 small onion, finely grated; 1 clove garlic, minced; 1 egg; ½ cup breadcrumbs; 1 tbsp fresh parsley, chopped; 1 tsp salt; ½ tsp black pepper; ½ tsp paprika; For the Crispy Potatoes: 1½ lbs baby potatoes, halved; 3 tbsp olive oil; 1 tsp garlic powder; Salt & black pepper, to taste; Fresh parsley, chopped (for garnish)

Posted on December 24, 2025

Family Dinners

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Nothing says “home” quite like the smell of sizzling beef patties and crispy roasted potatoes filling the kitchen. This is the meal I turn to when I need something hearty, satisfying, and—let’s be honest—easy enough to throw together after a long day. My grandma used to make this exact combo every Sunday night, and now it’s my go-to comfort food dinner when I’m craving that same cozy feeling. The juicy beef patties, packed with just the right blend of spices, pair perfectly with those golden, crispy potatoes that crunch when you bite into them. It’s simple, it’s delicious, and most importantly, it’s the kind of meal that brings everyone to the table without a fuss.

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Why You’ll Love These Beef Patties with Potatoes

This recipe isn’t just dinner—it’s a guaranteed crowd-pleaser that checks all the boxes:

Effortless comfort food: Minimal prep, one pan for potatoes, and you’re done. Perfect for hectic weeknights.
Juicy, flavor-packed patties: That grated onion and garlic combo? Absolute magic. No dry hockey pucks here!
Crispy potatoes every time: Roasted golden with garlic powder—they’re like edible confetti for your plate.
Family-approved: Picky eaters? Mine devour this. (Pro tip: Let kids shape their own patties—messy but worth it.)

It’s the kind of meal that feels special but secretly couldn’t be simpler. Trust me, you’ll make this on repeat.

Ingredients for Beef Patties with Potatoes

Gather these simple ingredients—most are probably already in your kitchen! I always measure everything before starting (okay, usually—sometimes I eyeball the parsley when I’m feeling wild).

For the Juicy Beef Patties:
- 1 lb ground beef (80/20 blend—trust me, the fat equals flavor!)
- 1 small onion, finely grated (tears are optional but likely)
- 1 clove garlic, minced (or ½ tsp garlic powder in a pinch)
- 1 egg (the glue that holds it all together)
- ½ cup breadcrumbs, packed (I use plain, but seasoned works too)
- 1 tbsp fresh parsley, chopped (or 1 tsp dried if your garden’s dead like mine)
- 1 tsp salt (don’t skimp—it brings out all the flavors)
- ½ tsp black pepper (freshly ground if you’re fancy)
- ½ tsp paprika (smoked or sweet—both are delicious)
For the Crispy Potatoes:
- 1½ lbs baby potatoes, halved (or quartered if they’re big)
- 3 tbsp olive oil (or whatever oil you’ve got—I’ve used avocado in desperation)
- 1 tsp garlic powder (because more garlic is always better)
- Salt & black pepper, to taste (I’m generous here—crispy potatoes need love too)
- Fresh parsley, chopped (for that “I totally planned this garnish” look)

Ingredient Substitutions & Notes

No ground beef? Ground turkey or chicken works (add 1 tbsp olive oil to keep it moist). Out of breadcrumbs? Crushed crackers or panko save the day. Swap baby potatoes for sweet potatoes (adjust roasting time—they cook faster). Gluten-free? Use GF breadcrumbs or rolled oats. Vegetarian? Lentil patties taste amazing with these crispy potatoes—just roast them separately!

How to Make Beef Patties with Potatoes

This is where the magic happens! I love how simple this process is—you’ll have juicy beef patties and crispy potatoes ready almost at the same time. Just follow these easy steps, and don’t skip the resting time for the patties (I know it’s tempting to rush, but trust me, it makes all the difference).

Preparing the Juicy Beef Patties

First, grab your biggest mixing bowl—things are about to get messy in the best way! Combine all the patty ingredients (ground beef, grated onion, garlic, egg, breadcrumbs, and spices) and mix gently with your hands. Don’t overwork it—just mix until everything’s combined, or you’ll end up with tough patties. Shape them into thick rounds (about ¾ inch thick) and let them rest on a plate for 10 minutes. This helps the flavors marry and keeps them juicy when cooking.

Roasting the Crispy Potatoes

While the patties rest, preheat your oven to 400°F (200°C)—this is crucial for that perfect crispness! Toss your halved potatoes with olive oil, garlic powder, salt, and pepper until they’re evenly coated. Spread them in a single layer on a baking sheet (crowded potatoes steam instead of crisp!), and roast for 30-35 minutes, flipping halfway. You’ll know they’re done when they’re golden and make that satisfying “tink” sound when you tap them with a spoon.

Cooking the Patties to Perfection

Heat a skillet or grill over medium-high heat—you want it hot enough to sizzle when the patties hit the surface. Cook for 4-5 minutes per side until beautifully browned and they reach an internal temperature of 160°F (71°C). Resist the urge to press them down—that just squeezes out all those delicious juices! Let them rest for 3 minutes before serving—they’ll stay juicier that way.

Tips for the Best Beef Patties with Potatoes

Want that perfect crispy-and-juicy combo every time? Here’s how I nail it:

Chill your patties for 15 minutes before cooking—they’ll hold their shape better and stay extra juicy.
Give potatoes space to breathe on the baking sheet—overcrowding makes them steam instead of crisp up.
Use a hot pan for the beef patties—that initial sizzle creates a gorgeous crust that locks in flavor.
Don’t skimp on resting time—3 minutes off heat lets juices redistribute through the patties.

Follow these simple tricks, and your beef patties with potatoes will be restaurant-quality every single time.

Serving Suggestions for Beef Patties with Potatoes

Now comes my favorite part—loading up those plates! I love serving these juicy beef patties and crispy potatoes with simple sides that don’t steal the spotlight. A quick green salad with tangy vinaigrette cuts through the richness perfectly. Some nights, I’ll steam fresh green beans or roast carrots alongside the potatoes—toss them on the same pan if I’m feeling lazy (and trust me, I usually am). For extra comfort, drizzle the patties with warm gravy or add a dollop of garlic aioli for dipping those golden potatoes. It’s all about keeping it easy and delicious!

Storing and Reheating Leftovers

Leftovers? (As if that ever happens in my house!) If you’re lucky enough to have some, store the patties and potatoes separately in airtight containers—they’ll keep for 3 days in the fridge. When reheating, skip the microwave unless you love soggy potatoes. Instead, pop them on a baking sheet at 350°F (175°C) for 10 minutes. The potatoes will crisp right back up, and the patties stay juicy. For longer storage, freeze the uncooked patties between parchment paper—they’ll be your future self’s favorite emergency dinner!

Nutritional Information for Beef Patties with Potatoes

Here’s the breakdown per serving (1 patty + potatoes): 520 calories, 34g protein, 35g carbs (4g fiber), and 28g fat. Remember—these are estimates! Your exact numbers might vary based on ingredient brands or how much olive oil your potatoes “accidentally” soaked up (we’ve all been there).

Frequently Asked Questions

Q1. Can I freeze the beef patties before cooking?
Absolutely! Shape the patties as usual, then place them on a parchment-lined tray and freeze until solid (about 2 hours). Transfer to a freezer bag—they’ll keep for 3 months. When ready to cook, just add 2-3 extra minutes per side (no need to thaw!). This trick saves me on hectic nights!

Q2. Why do my beef patties turn out dry?
Two common mistakes: overmixing the meat (gentle hands only!) and skipping the resting time. Also, make sure you’re using 80/20 ground beef—that 20% fat is your juiciness insurance. And whatever you do, don’t press the patties while cooking (I know it’s tempting!).

Q3. Can I make the crispy potatoes ahead of time?
You sure can! Roast them as directed, then cool completely and refrigerate for up to 2 days. When ready to serve, reheat at 400°F (200°C) for 10-15 minutes. They won’t be quite as perfect as fresh, but they’ll still taste amazing—just give them an extra stir halfway through.

Q4. What if I don’t have baby potatoes?
No worries! Regular potatoes cut into 1-inch chunks work perfectly—just adjust roasting time (they might need 5-10 extra minutes). Sweet potatoes are also delicious here (roast for 20-25 minutes). The key is cutting everything the same size so they cook evenly.