Preheat your oven to 425°F (220°C) and prepare a baking sheet with parchment paper.

Wash and cut potatoes into ¾-inch cubes, drizzle with olive oil, sprinkle with salt and pepper, toss well, and roast for about 40 minutes, flipping halfway through.

Heat a skillet over medium heat, add olive oil, sauté onions until translucent, then add ground beef and cook until browned. Mix in spices before removing from heat.

In a mixing bowl, combine mayonnaise, gherkins, ketchup, and Dijon mustard. Whisk until smooth and let rest for a few minutes.

Assemble the bowls by distributing romaine lettuce, topped with roasted potatoes, beef mixture, cheddar cheese, cherry tomatoes, red onion, and drizzle the special sauce.