Preparation

• Preheat the oven to 400 degrees. Coat a 13x9-inch baking pan with cooking spray.
• Place the potatoes in the prepared pan, add 1 tablespoon of the olive oil and toss to coat. Spread the potatoes out in an even layer and season with salt and pepper.
• Bake, uncovered, for 25 minutes, until potatoes are golden brown and almost tender. Remove the pan from the oven, reduce the oven temperature to 375 degrees.
• Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the onion, carrots, and garlic and cook for 3 to 5 minutes, until tender.
• Add the beef and cook until browned, breaking up the meat as it cooks. Add the thyme, ½ teaspoon salt, and ¼ teaspoon black pepper and stir to coat.
• Remove the pan from the heat and fold in the sour cream and ketchup.
• Spoon the beef mixture over the potatoes. Top with the cheese.
• Cover with foil and bake for 20 minutes. Uncover and bake for 5 more minutes, until the cheese melts.
• Top with parsley (if using) and serve.