Preheat the oven to 425°F. Lightly grease or spray a 9x13-inch baking dish.

Dice the potatoes into ¾-inch pieces, then toss with 1 tablespoon of the olive oil, 1 teaspoon of the granulated garlic, 1 teaspoon of the onion powder, ½ teaspoon of the smoked paprika, ¾ teaspoon of the salt, and ¼ teaspoon of the pepper until evenly coated.

Spread in a single layer in the baking dish and roast for 25-30 minutes, flipping once halfway through, until just cooked through.

While the potatoes roast, heat a large skillet over medium-high heat. Add 1 teaspoon of olive oil, the ground beef, and ½ teaspoon of salt. Cook for 5-6 minutes, breaking apart with a wooden spoon, until browned and almost cooked through.

Sprinkle with ½ teaspoon of the garlic powder, ½ teaspoon of the onion powder, ¼ teaspoon of the smoked paprika, ¼ teaspoon of the pepper, the tomato paste, and Worcestershire sauce. Cook for 2 minutes more, stirring constantly, until the tomato paste darkens slightly and coats the beef.

Add the broth and simmer 1 more minute, scraping any brown bits from the bottom of the pan, allowing to reduce slightly. Remove from heat.

Reduce the oven temperature to 375°F. Add the beef mixture and half the shredded cheddar to the potatoes, carefully stirring to combine. Spread into an even layer, and sprinkle the other half of the cheese over the top.

Transfer to the oven and bake for 10 minutes, until the cheese is fully melted and bubbling at the edges. Remove from the oven.

While the casserole finishes baking, combine the mayonnaise, sweet pickle relish, yellow mustard, ketchup, and pickle juice in a small bowl. Stir well.

Top the casserole with the shredded iceberg lettuce, diced tomato, diced white onion, and dill pickle chips. Drizzle generously with the sauce and serve.