I love it when things look effortless and actually are. Like those days when you get out of bed and the bedhead actually looks like it does in movies (I get maybe one of those a year, the rest of the time it’s usually a bit like looking at installation art).
I love recipes like that, too. Just like this one (and the last one). Roast potatoes, toss in kale, roast a little more, and you’re ready.
In my particular case, this recipe also helps me use up some of the last of my chilly garden vegetables before too many more frosts, tempted though I may be to keep taking pictures of them like this one (of the kale).
Same goes for this kohlrabi…
And this little cabbage…
But back to the kale recipe. To save time, as well as precious oven space for those who might have a line forming for it on the day they make it (such as the one coming up later this week), you can boil the potatoes with the onions on the stove top until the potatoes are just fork tender, then drain and toss with your olive oil & seasoning. You can even do so a couple of days in advance and pull them out when you’re ready and toss the kale & herbs together in one go short go in the oven.
Either way, Crispy Kale Potatoes is as effortless as it gets… and it has good bedhead, too. Lucky.
Crispy kale potatoes
Adapted from Edible Seattle
Hands-On Time: 10 minutes
Total Time: 30 minutes
Seasonal note: Kale is super hardy and can survive frosts. They’re an ideal Autumn/Winter vegetable for moderate-climate gardens
Ingredients, equipment or steps with options for substitutions/variations have an asterisk next to them (*). See notes at the bottom of the recipe for details.
Gluten-free, all natural, vegetarian, easy, minimal mess
Rimmed baking sheet
3 lbs (1.3 kg) potatoes (all varieties work), diced into
1 yellow onion, roughly chopped
1 bunch of kale (any variety) torn or chopped into bite-size pieces
A small handful of fresh sage, thyme, or a combination of the two (optional)
4 tablespoons olive oil
1 tablespoon apple cider vinegar
Coarse salt & pepper to taste
Move oven rack to middle position and preheat to 425 F / 220 C
In a rimmed baking sheet, drizzle the 2 tablespoons of the olive oil & the apple cider vinegar over onions and potatoes. Season with salt and pepper, toss to coat. (Parboiling variation below)*
Roast for 25 minutes, checking halfway thru and turning potatoes with a spatula (to prevent sticking).
After 25 minutes, add in the kale and remaining 2 tablespoons of olive oil. Season with more salt & pepper and turn in with the potato onion mixture.
Roast another 10 minutes or so, until the kale is just turning crispy and lightly brown in spots.
*Notes on variations/substitutions
Roasting Note 1 – To prevent sticking, try making sure the olive oil completely coats the pan, use a seasoned baking sheet, or preheat the baking sheet before adding the potatoes (be careful!)
Roasting Note 2 – To save time, as well as precious oven space for those who might have a line forming for it on the day they make it (such as the one coming up later this week), you can boil the potatoes and onions on the stove top until the potatoes are just fork tender, then drain and toss with your olive oil & seasoning. You can even do so a couple of days in advance and pull them out when you’re ready and toss the kale & herbs together in one go short go in the oven (step 4 on the directions).