1 large[369 g] Russet Potatoes (Sliced in 1/4 inch rounds)
0.5 tbsp[7 g] Olive Oil
2 dash[1.25 ml] Kosher Salt
1 tbsp, fresh[3.8 g] Parsley (Chopped)
10 oz[280 g] Ground Beef (93/7)
2 slices[56.67 g] Mozzarella Cheese (Whole Milk)
0.5 tsp[1.4 g] Garlic Powder
1 dash[0.63 ml] Black Pepper
2 cup, shredded or chopped[110 g] Mixed Salad Greens
1 cup[149 g] Cherry Tomatoes (Halved)
1 tbsp[14 g] Red Wine Vinegar
1 tbsp[9 g] Sesame Seeds (Optional)
Directions
Preheat the oven to 400°F (200°C).
Toss the potato rounds with olive oil, a dash of salt, and parsley. Arrange in a single layer on a sheet pan and roast for 20–25 minutes, flipping halfway, until tender and lightly browned. Let cool slightly until firm enough to handle.
Form the ground beef into small patties and season evenly with garlic powder, a dash of salt, and black pepper.
Heat a skillet or grill over medium-high heat. Cook the patties for 3–4 minutes per side, or until fully cooked through. In the last minute of cooking, place a slice of mozzarella on each patty and cover briefly to melt.
Toss the mixed greens and cherry tomatoes with red wine vinegar. Top with sesame seeds if desired.
Assemble the sliders by placing each patty between two roasted potato rounds. Serve warm with the salad on the side.
