Beef kofta and potatoes
Beef kofta with potatoes. A one pot comfort feast.
I’m back with another exclusive recipe from my book, Poppy Cooks: The Actually Delicious One Pot Cookbook, and today I’m serving up an absolute winner: Beef kofta with potatoes. This is comfort food that manages to feel both hearty and exciting, giving you those warming Middle Eastern flavours while still being totally doable on a weeknight.
And yes, before you ask, of course there’s potato in this dish. Not just sitting off to the side like an afterthought, but cooked right in with the koftas and the sauce so it soaks up all those gorgeous spices. Don’t say I don’t treat ya x
What are beef koftas, anyway?
Koftas are basically spiced meatballs that are ridiculously popular across Middle Eastern, Mediterranean and South Asian cuisines. Traditionally, they can be grilled, skewered or cooked in rich sauces and every country and person has their own version, including now me.
My take? I’ve gone for a one pot approach, where the beef koftas get snuggled up with potatoes, garlic and a spice mix that’ll make your kitchen smell like an actual souk. It’s the sort of dish that brings people together, piled high with flatbreads and a big bowl of cooling mint yoghurt to balance everything out.
The spice mix that makes it magic
The beauty of this recipe is that you probably already own most of the stuff on this ingredients list. I’m all about recipes that help you use up what’s in your spice rack rather than buying 17 niche ingredients you’ll never touch again.
Here’s what goes in:
Ground cumin – earthy and warming, the backbone of so many Middle Eastern dishes.
Ground coriander – citrusy and fresh, lifting the whole thing.
Paprika – smoky, sweet and just the right amount of colour.
Dried rosemary – a little twist that gives depth and warmth.
Onion salt & garlic granules – easy cheats that layer in savoury flavour.
Chipotle chilli flakes – a touch of heat and smokiness to keep things lively.
This blend wraps itself around the beef and potatoes, giving you that rich, aromatic base without the fuss. Also, using one pot means theres far less washing up, which I LOVE.
Why potatoes belong here…and everywhere tbh
Look, I’m biased (potato queen and all that), but I really do think potatoes are the unsung hero of this dish. They bulk out the meal so you can feed a crowd without spending loads, they add texture, and they soak up every last drop of that spice mix and beefy goodness. By the time the tray comes out of the oven, you’ll be fighting over the crispiest edges of potato, trust me.
How to serve my beef kofta with potatoes
This dish is made for sharing. Here’s how I’d serve it up:
Flatbreads or pittas – warm, soft and perfect for scooping up kofta and potato in one bite.
Mint yoghurt dip – just yoghurt, fresh mint, lemon juice and a pinch of salt.
Pickled red onions – optional, but add a punch of acidity that cuts through the richness beautifully.
Fresh herbs – coriander or parsley scattered over the top for colour and freshness.
And if you want to go big? Throw everything onto the table, mezze-style, with a few extras like hummus, olives and a simple cucumber salad.
Why you need this recipe in your life
It’s one pot so less washing up, more eating.
It’s budget-friendly as spices, beef mince and potatoes are all cheap staples.
It’s flavour-packed with smoky, herby, spicy and comforting bits going on all at once.
It’s flexible, so swap beef for lamb, sweet potatoes for regular potatoes, or tweak the spice mix to your taste.
From my pot straight into yours…
This recipe is a little teaser from my latest book, Poppy Cooks: The Actually Delicious One Pot Cookbook. The whole point of the book is recipes like this, big on flavour, low on faff, and cooked in just one pot or pan. If you love this beef kofta traybake, you’re going to love what else is inside (spoiler: there are plenty more potato moments, so don’t you worry).
So grab your spices, roll up some koftas, and get ready for your new go-to one-pan wonder. Let me know what you think of this recipe in the comments below.
Beef kofta and potatoes
By Poppy Cooks
https://www.poppycooks.com/recipes/beef-kofta-and-potatoes/
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1⁄2 teaspoon chipotle chilli flakes
- 1⁄2 teaspoon black pepper, plus extra to season
- 1 teaspoon garlic granules
- 1 teaspoon onion salt
- 1 teaspoon dried rosemary
- 750g beef mince (12% fat)
- 2 red onions, 1 finely diced, 1 cut into 8 wedges
- 4 garlic cloves, minced
- 2 red peppers, deseeded and cut into 2.5cm pieces
- 400g Maris Piper potatoes, cut into 2.5cm cubes
- light olive oil
- 1 tablespoon mint sauce
- 200ml natural yoghurt
- 2 courgettes, cut into uneven large chunks
- salt
Metric
Imperial
Instructions
- In a small bowl, mix together all of the spices and seasonings and the dried rosemary.
- In a mixing bowl, use your hands to mix together the beef mince, finely diced onion, half of the spice-and-herb mixture, and half of the garlic. Season well with salt and black pepper, then form the mixture into 8 equal sausage shapes. Place these on a plate, cover with cling film and pop them into the fridge for at least 1 hour.
- While your koftas are in the fridge, heat the oven to 240°C/ 220°C fan/Gas 8.
- Throw the onion wedges, peppers and potatoes into your pan and drizzle with oil. Season with the remaining spice mixture and some salt, then roast in the oven for 30–40 minutes, until the vegetables are starting to soften and char slightly.
- While the veg are roasting, mix together the remaining garlic, with the mint sauce, yoghurt and a good pinch each of salt and black pepper. Set aside.
- Chuck the courgettes in with the roasting vegetables. Place the koftas on top and pop the pan back in the oven for 15 minutes, turning the koftas halfway through so that they brown evenly. When the koftas are cooked through, serve them on flatbreads, topped with your favourite salad veg and plenty of mint yoghurt.