In the mood for a quick, easy, and extremely tasty dinner? Have I got the meal for you. It’s got meat, it’s got potatoes, it’s got vegetables. I’d seen Dianne’s parmesan roasted rosemary potatoes this morning, and knew they were going on the menu. They’re a classic combination; what goes better with potatoes than rosemary? And roasting, simple as can be. The chef and I had discussed having hamburgers, but would the potatoes go? Of course!! Fancy-schmancy “fries.” I was in.
But then he took a left turn at hamburger and ended up with kefta patties. Easier, and more flavorful. He combined ground beef with a handful of chopped onions, some chopped garlic, a bit of olive oil (because the beef was not very fatty, but it added a lot of taste, too), some garam masala, thyme, oregano, cayenne pepper, and fresh dill. Quick and easy. Shape them into patties, toss them in a very hot skillet while the potatoes are baking, et voila: DINNER. Add a crunchy green salad and have a seat at the table.
the essence of simplicity: sliced potatoes, sea salt, fresh cracked black pepper, fresh rosemary, and parmigiano reggiano. YUM.
after 25 minutes in a 425 degree oven - cue the angelic choir!
kefta patty topped with a slab of tasty tomato, and those great potatoes
I’m telling you, it’s a lot of bang (taste) for a little buck (effort). And it takes almost no time, even better. I wish I’d taken a picture of the kefta patty inside – a shot of the middle, a bite on a fork, whatever – but I ate it too quickly. Sorry.
Since I am a potato ho, these are just an amazing piece of work!
That meal looks delicious! Great photos.
I love your blog
Noble Pig – I, a potato ho myself, bow to your supreme ho-titude. Ho-ness. Madame.
And Katie, thank you!
i’m a meat-and-potatoes kind of girl, and i’m liking this. i’m liking this a lot. the spices in the patties and the herbage (and cheese, of course) on the potatoes just sound perfect! who’s jealous? that would be me.
I’m glad you enjoyed the potatoes!
Love the spuds! They look perfectly cooked
those spuds are indeed magnificent. i used a too-fine grater for the parmigiano reggiano, though; you could taste it on the potatoes, but next time i’m using a normal-sized grater so the cheese is a bit more dominant. but aside from that small miscalculation, this is a great great recipe. thanks again diane!