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This is a side dish that will please a crowd. So good I have even had these as a main dish. These potato cakes are amazing and I have had them as a main dish or a side dish along side of grilled salmon.
| bonappetit.com January 2011 |
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| Prep Time | 85 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- For Rouille:
- 1/2 cup Wildwood zesty garlic aeoli choose soy free product for a soy free dinner
- 1 Tbs extra virgin olive oil
- 2 garlic cloves minced
- 2 tsp tomato paste
- 1/8 tsp smoked paprika
- pinch of cayenne pepper
- For Potato Cakes:
- 1.5 lbs unpeeled potatoes scrubbed and cut into 1 inch cubes
- 1/4 cup almond milk + 2 Tbs or rice milk to keep nut free
- 1 tsp salt
- 3.5 Tbs extra virgin olive oil divided
- 1 cup chopped onion
- 2-3 large garlic cloves minced
- 1/2 lb kale center rib and stem cut from each leaf, leaves chopped
- 1 Tbs chopped fresh thyme
- 1/8 tsp ground nutmeg
Ingredients
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Instructions
- For Rouille: Whisk all ingredients in medium bowl. Season rouille to taste with salt and pepper. Can be made 1 day ahead. Cover and chill
- For Cakes: Cook potatoes in large saucepan of boiling salted water until tender, about 25 minutes. Drain; return potatoes to same saucepan. Add milk. Mash potatoes (with peel) until smooth. Season with 1/2 tsp salt and 1/2 tsp pepper. Transfer 3 cups mashed potatoes to large bowl and cool (reserve remaining potatoes for another use)
- Heat 1.5 Tbs oil in large deep skillet over medium heat. Add onion and garlic. Saute until onion softens, about 5 minutes. Increase heat to medium high. Add kale and thyme. Toss unil kale wilts, about 5 minutes. Add kale mixture, 1/2 tsp salt, 1/2 tsp pepper and nutmeg to potatoes; blend. Cool potato mixture.
- Shape potato mixture by 1/4 cupfuls into 1/2 in thick patties. Arrange on rimmed baking sheet. Can be made up to 2 hours ahead. Let stand at room temperature.
- Heat 2 Tbs oil in large nonstick skillet over medium-high heat. Add cakes and cook, without moving, until cakes are brown and crispy on bottom, 3-4 minutes. Carefully turn cakes over. Cook until brown on bottom, 2-3 minutes longer. Transfer to plates. Top eack cake with dollop of rouille.
- Notes:
- Serve as a first course for a formal dinner or with a salad for a light lunch!
- I love to serve on a bed of sauteed swiss chard that has been sauteed with olive oil, salt, pepper and garlic. Amazing!