Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Cut potato into ½-inch-thick wedges. Halve, peel, and finely dice onion.

Cut two small triangles from the corners of each cheddar slice to create “spider fangs” (you’ll end up with four triangles; eight triangles for 4 servings). Reserve remainder of cheddar slices to use in Step 5.

Toss potato on a baking sheet with a large drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

While potato roasts, in a small bowl, combine mayonnaise, garlic powder, 1 tsp water (2 tsp for 4 servings), salt, and pepper.

Set aside until ready to use in Step 5.

Heat a drizzle of oil in a large pan over medium-high heat. Add onion; cook, stirring occasionally, until softened, 4-5 minutes.

Add tomato paste, half the ketchup, and ¼ cup water (½ cup for 4 servings). Cook, stirring, until sauce has thickened and sausage is cooked through, 2-3 minutes more.

Taste and season with salt and pepper.

While filling cooks, halve and toast buns until golden brown.

Divide sloppy joes between plates.

Arrange potato wedge “spider legs” around each sloppy joe. Place two cheddar “spider fangs” on one side of each sandwich. Dot top buns with two small ketchup “eyes.” Serve with any remaining ketchup on the side for dipping. TIP: Get creative and have fun designing your “spiders”!