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Ingredients
- 2 pounds Yukon Gold potatoes, cut into 1-inch chunks
- 1 bunch kale, stems removed and leaves torn into bite-sized pieces
- 4 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 large shallots, finely minced
- 4 cloves garlic, minced
- 1/2 cup mayonnaise
- 1/4 cup heavy cream
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped
Before you start
Equipment You'll Need
- Large baking sheet
- Parchment paper
- Large skillet
- Medium mixing bowl
- Whisk
- Knife and cutting board
- Spatula or tongs
Safety Tips & Important Notes
Follow these for best results and safety.
- For extra crispy potatoes, make sure they're completely dry before tossing with oil and don't overcrowd the pan.
- The shallot-garlic mixture must cool slightly before adding to the mayo sauce to prevent it from separating.
- If kale seems too dry when adding to the pan, lightly spray or drizzle with a touch more olive oil.
- Taste the sauce before serving and adjust seasoning with more lemon juice, salt, or pepper as desired.
Instructions
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Preheat oven to 425°F and line a large baking sheet with parchment paper.
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Toss the potato chunks with 3 tablespoons olive oil, 3/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
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Spread potatoes in a single layer on the prepared baking sheet, making sure they don't overlap for maximum crispiness.
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Roast potatoes for 30 to 35 minutes, flipping halfway through, until golden brown and crispy on the edges.
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While potatoes roast, heat remaining 1 tablespoon olive oil in a large skillet over medium heat.
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Add the minced shallots and cook for 3 to 4 minutes until softened and translucent, stirring occasionally.
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Add the minced garlic and cook for 1 minute more until fragrant, being careful not to burn.
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Remove skillet from heat and let the shallot-garlic mixture cool slightly for 2 to 3 minutes.
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In a medium bowl, whisk together mayonnaise, heavy cream, lemon juice, Dijon mustard, smoked paprika, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper.
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Stir the cooled shallot-garlic mixture into the mayo cream sauce until well combined.
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When potatoes have 5 minutes left, add the kale to the baking sheet, tossing it with the potatoes.
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Return to oven and roast for final 5 minutes until kale is wilted and slightly crispy at the edges.
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Transfer the crispy potatoes and kale to a serving platter.
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Drizzle the mayo shallot garlic cream sauce over the top or serve it on the side.
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Garnish with chopped fresh parsley and serve immediately.
Chef's notes
The cream sauce can be made up to 2 days ahead and stored covered in the refrigerator; bring to room temperature before serving.
Leftovers can be stored separately in airtight containers for up to 3 days, though potatoes will lose some crispiness.
This dish works well as a side for roasted chicken, grilled fish, or as a vegetarian main course with a fried egg on top.
For a lighter version, substitute Greek yogurt for half of the mayonnaise.
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