These potatoes pair well with grilled meats, meatloaf, fish, grilled sausages, entree salads and omelettes. They turn out crisp, golden and totally enticing on the bed of sautéed garlicky kale. We have had these many times and most recently with grilled lamb chops, tzatziki and sliced garden cucumbers.
Makes approximately 20 potato portions. Serve two per person.
- 3 lbs organic new reds or yukon golds, pierced with skin on
- 2 T Kosher salt, plus more for seasoning finished potatoes and kale
- 4 T extra virgin olive oil, plus more for kale
- 2 T fresh garlic, minced, plus more for kale
- 1/4 C organic chives, chopped
- 1/2 C shallot, finely chopped, plus more for kale
- 2 T thyme, dry or fresh finely chopped
- 2 T butter, plus more for kale
- 2 T Kosher salt, plus more for kale
- 1 T cracked black pepper, plus more for kale
- 6 C kale, washed and rough chopped
- 2 T extra virgin olive oil
- 1 T butter
- 3 T shallots, finely chopped
- 1 T garlic, minced
- salt and pepper
In a large pot, fill halfway with water and bring to a boil. Add first two tablespoons of salt. Add washed, pierced potatoes and cook until fork tender (about 20 to 25 minutes). Heat oven to 450. On a parchment lined sheet pan, paint parchment evenly with olive oil. When potatoes are done, drain in a colander. In a large mixing bowl, add in drained potatoes. garlic, chives, shallot, thyme and butter. Now you want to smash your potatoes – NOT mash or whipped. Just smash them so the aromatics, herbs, and butter are coating all the potatoes as evenly as possible. Add salt and pepper. In palm sized portions (about 2 T each) dollop potatoes onto oiled parchment paper. You shouldn’t expect them to be perfect like a cookie. These should be “rough” formed and can be placed close together. Place in oven and roast for about 20 minutes. After about 20 minutes, turn oven to broil and crisp up the top for about 5 to 7 minutes until super golden brown. While potatoes are cooking prepare kale. In a saute pan, add additional olive oil, butter, shallots and garlic and saute for 2 minutes. Add chopped kale and saute 4 more minutes until kale is wilted and slightly tender. Add salt and pepper to taste. To plate potatoes and kale, place one mound of crisp potatoes on top of kale, repeat for each potato mound. Garnish with more chives.
We served these with a spoon full of creme fraiche. Delicious! We also served with chive sour cream and sautéed apples. Delicious!!
A great accompaniment is Greek inspired lamb chops. Here’s the link to this easy recipe :