Crispy Garlic Potatoes with Mushrooms and Kale
60 minutes·Serves 4
Perhaps the best way to cook kale is on a sheet pan. It crisps up beautifully and tastes delicious—almost like healthy green potato chips. In fact, I often snack on them. When I want to eat kale chips for dinner I just add potatoes and mushrooms and watch them all roast. I recommend using Hot Tahini Sauce to pull it all together or just whisk together some tahini paste with a little water until it’s thin enough to pour.
Ingredients
- 1 pound new potatoes, quartered
- 6 to 8 garlic cloves, chopped
- 1 tablespoon dried herbs de Provence
- 1 teaspoon salt, plus more if needed
- 3 tablespoons olive oil, divided
- ½ pound small mushrooms, sliced
- 4 cups stemmed and coarsely chopped kale
Serving suggestion
½ cup Hot Tahini Sauce (p. 146)
Crispy chickpeas
Freshly ground black pepper
Instructions
- 1Preheat the oven to 425 degrees. Toss together the potatoes, garlic, herbs de Provence, salt, and 2 tablespoons of olive oil on a large sheet pan.
- 2Roast for 25 minutes. Remove the sheet pan from the oven, and add the mushrooms, kale, and the remaining tablespoon of olive oil. Toss with a spatula until evenly coated.
- 3Roast for another 25 minutes, or until the potatoes and kale are tender and crispy.
- 4Serve with a little Hot Tahini Sauce, crispy chickpeas (available in most grocery stores), and a sprinkling of salt and black pepper.
Easy Ingredient Swaps
↔Dried rosemary for the herbs de Provence
↔Store bought pesto or Creamy Herb Sauce for the Hot Tahini Sauce
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