This is a great way to make lunch. Look in the fridge and freezer and figure out what odd bits you have laying around. For today we had a random Idaho potato, 1/4lb of frozen ground beef, plenty of onion and celery.
It's important to prioritize the ingredients in a meal like this. Pull the ground beef and let it start defrosting. Peel the potato.
Cut your fries and get them into salted water. They will need to sit for at least an hour, in the salted water, to remove some of the starch.
I like homemade fries to be uniform, so I cut a sliver off of each of the rounded sides and the ends, it makes the potato more rectangular. If you keep halving the potato, you should end up with sixteen fries. They're good sized fries, so sixteen will be more than enough for me.
Remove the fries from the water and let stand on paper towel. Once they've been dried completely put them into a preheated 450 deg oven for 25 minutes. Turning them every five minutes. Otherwise they'll stick to the pan and be ruined. I sprinkle the fries with sea salt, cumin and paprika before putting them in the oven. It makes for nice flavor and color as the fries finish.
The Idaho dipping sauce is quite simple, 2 parts mayo, 1 part ketchup, cumin and paprika to taste. Mix well.
The burger meat should be left in small pieces, not so tiny that you can't grab them with your fork. I season the meat with some montreal steak seasoning and some chili powder. Once the meat has browned and the chopped onion and celery are cooked, drain the fat from the pan. Then add three tablespoons of marinara and a squirt of ketchup. Let that sit on a low simmer until the fries are done.
Make a little fort with your fries, stacking one on another and then ladle the sloppy joe around the edges of the fry fort, spoon a few dollops of the dipping sauce and your ready for a clean out the fridge lunch special. I think 
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All images taken with my old iPhone