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Preheat oven to 450°F. Bring a large pot of 2,000 g water, 30 g salt, and 6 g baking soda to a boil.
Add 1,200 g potatoes, cut into 4-6 pieces, and boil for 10 minutes.
Drain the potatoes and let them sit for 5 minutes to allow moisture to evaporate.
In a bowl, mix 896 g ground beef with 3 g baking soda and let it sit.
Make the sloppy joe sauce by combining 256 g ketchup, 10 g mustard, 30 g Worcestershire sauce, and 30 g brown sugar erythritol.
Sauté 125 g onion, 125 g bell pepper, and 125 g carrots in 10 g olive oil for 4-5 minutes.
Add 15 g minced garlic and cook until fragrant.
Add the vegetable mixture to a bowl and return the pot to the stove.
Add 10 g olive oil and the beef, pressing down to create browning. Cook for 2-3 minutes, then flip and break up the beef.
Add the vegetables back to the pot and season with 8 g salt, 5 g onion powder, and 2 g black pepper.
Add the sloppy joe sauce and a cornstarch slurry (30 g water + 8 g cornstarch) to thicken the mixture.
Toss the boiled and dried potatoes with 2 g salt, 1 g black pepper, and the reserved oregano, garlic, and parsley mixture.
Spread the potatoes on a preheated baking sheet and bake for 25-30 minutes, flipping halfway.
Assemble the sloppy joe sandwiches on the 2 low-calorie buns, optionally adding 7 g of cheese per sandwich.