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.
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.
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!