Low FODMAP Basil-Parsley Beef Kofta Bites with Roasted Potato
Total time50 min
Prep time20 min
Cook time30 min
4.6(4)
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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
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ½ tsp ground cumin
- 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.
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