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Low residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
Low residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
Preheat the oven to 425°F (220°C). Toss the potato pieces with 2 tbsp olive oil and 1/2 tsp salt on a large baking sheet, spreading them in a single layer with space between pieces. Roast for 25–30 minutes, flipping once halfway through, until the edges are golden and a fork slides in without resistance.
While the potatoes roast, combine the ground beef, minced garlic, rosemary, parsley, thyme, and 3/4 tsp salt in a large mixing bowl. Mix with your hands until the herbs and garlic are evenly distributed throughout the meat — do not overwork.
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