Nickel Allergy Friendly Basil-Parsley Beef Kofta Bites with Roasted Potato

Total time50 min

Prep time20 min

Cook time30 min

Nickel Allergy Friendly Basil-Parsley Beef Kofta Bites with Roasted Potato

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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)
¼ cup fresh basil leaves, finely chopped
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
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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