Mediterranean Diet Friendly Basil-Parsley Beef Kofta Bites with Roasted Potato

Total time50 min

Prep time20 min

Cook time30 min

Mediterranean Diet Friendly Basil-Parsley Beef Kofta Bites with Roasted Potato

These little kofta bites pack a serious herb punch, with fresh basil, parsley, and garlic worked right into the beef before a hard sear locks in a deep, golden crust. Ground cumin and coriander bring warm, earthy depth to every bite, while a finishing scatter of parsley keeps things bright and fresh. Alongside, Yukon Gold potato wedges roast in olive oil until the edges turn crisp and deep golden and the centers go creamy-soft — a simple, satisfying pairing that leans on good olive oil and real herbs rather than heavy sauces. It's an easy one to pull together on a weeknight, with everything ready in well under an hour and no fussy technique required. This kind of herb-forward, olive-oil-based cooking is exactly what makes it such a natural fit for a Mediterranean Diet Friendly table.

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Ingredients

4 servings

For the roasted potatoes

1 lb yukon gold potatoes, cut into 1-inch wedges
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
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2 tbsp olive oil
½ tsp salt

For the kofta

1 lb ground beef (80/20)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
¼ cup fresh basil leaves, finely chopped
¼ cup fresh flat-leaf parsley, finely chopped
2 cloves garlic, minced
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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