Interstitial Cystitis Friendly Basil-Parsley Beef Kofta Bites with Roasted Potato
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the roasted potatoes
- 1 lb yukon gold potatoes, cut into 1-inch wedges
- 2 tbsp olive oil
- ½ tsp salt
For the kofta
- 1 lb ground beef (80/20)
- ¼ cup fresh basil leaves, finely chopped
- ¼ cup fresh flat-leaf parsley, finely chopped
- 2 cloves garlic, minced
- ½ tsp ground cumin
Ingredient noteCumin can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/8 tsp per serving) is likely tolerated by many. If you prefer to always avoid cumin, please tap it and change its rating to Red.
- ¼ tsp ground coriander
- ¾ tsp salt
- 1 tbsp olive oil
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss the potato wedges with 2 tbsp olive oil and 1/2 tsp salt until evenly coated, then spread them in a single layer on the prepared baking sheet, cut side down.
- 2
Roast the potatoes for 25–30 minutes, flipping once halfway through, until the cut sides are deep golden and the centers are tender when pierced with a fork.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!