Red Meat Allergy Friendly Rosemary-Garlic Beef Kofta Bites with Roasted Potato
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Learn more →Ingredients
4 servings
For the potatoes
- 1 ½ lbs yukon gold potatoes, cut into 1-inch pieces
- 2 tbsp olive oil
- ½ tsp fine sea salt
For the kofta
- 1 lb ground beef (80/20)
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 165°F (74°C). - 3 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
- ¾ tsp fine sea salt
- 1 tbsp olive oil
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
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.
- 2
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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