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

Cut potatoes into ½-inch-thick wedges.

Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Meanwhile, trim and thinly slice scallions. Thinly slice tomato into rounds.

In a small bowl, combine mayonnaise, ketchup, and as much hot sauce as you like.

In a large bowl, combine scallions, beef*, half the Fry Seasoning (all for 4 servings), salt, and pepper. Form into two ½-inch-thick oval patties (four patties for 4).

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side.

In the last minute of cooking, top patties with cheddar. Cover pan and cook until cheese melts, 30-60 seconds.

Keep covered off heat until ready to serve.

Halve and toast baguettes.

Spread a thin layer of secret sauce on cut sides of bottom baguette halves; top with patties and as much tomato as you like. Close to form subs. Halve on a diagonal.

Divide subs and potato wedges between plates. Serve with remaining secret sauce on the side for dipping.