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Place potatoes in a pot of water and boil about 20 minutes or until soft.
Preheat the oven to 425 degrees.
Place potatoes on a full sheet pan (26X18) or two half sheets and smush with the bottom of a jar or two forks. For larger potatoes, slice in half first before smashing.
Spray with about 14g of avocado oil, or drizzle 1 tablespoon of oil over them and sprinkle with the spices. I recommend measuring with your heart here. Bake 45-50 minutes or until the potatoes are nice and crispy.
While the potatoes are cooking place the ground beef in a pan with some salt and pepper over medium high heat. About half way through cooking add the mustard. Cook until no longer pink. Strain out any excess grease.
In the same pan used to make the ground beef, or a new one, begin caramelizing the onions over medium high heat. Cook until brown. Add a small amount of water (about 1 tablespoon) to the pan and scrape up any browned bits.
In a small mixing bowl combine the mayo, ketchup, vinegar, paprika, salt, and pepper.
Begin making the bowls. Add ⅕ of your potatoes (about 100g), ⅕ of the beef (about 100g), ⅕ of the caramelized onions, and ⅕ of the fry sauce (about 2 tablespoons each).
Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave 2-3 minutes.