I’m pretty sure the title says it all. Okay, here’s the recipe. Haha – just kidding. It is crazy good. We love roasted potatoes in our house and we also love all things kale. I thought about making a potato salad like anyone normally would with just boiling the potatoes, but I really wanted the skins to stay intact and I wanted to outside texture of the potatoes to be a little crispy.
My goal was to have the kale dressing, but I wasn’t sure what to add. Aside from the kale, all of the spices come right out of the cabinet. I wanted this also to be inexpensive to make, so buying a bunch of fresh herbs is not the most economical way to go.
Many nights and I mean MANY, I try to cook with strictly what I have in my house. Far too many needless trips to the shopping store and extra groceries and $$ later, I have picked up the one ingredient I needed…plus an entire cart. So, I try to stay away if I am only lacking 1 or 2 ingredients. I make it work with what is in my house.
This is a super nutritious side dish. The potato is on its way back from the depths of demon-hood (thank goodness). It’s the egg all over again. And the public will no longer shame you for eating a potato. Huge sigh of relief there. Roasting: A super healthy way to go. Drizzle some heart healthy olive oil on them and into the oven. Prep work = minimal. Dressing – food processor, also minimal work. Have I hooked you yet?
Kale and yogurt dressing with dill – yes, please. Add some antioxidant rich red onion and celery, which is not only super crunchy and almost nonexistent on the caloric scale, but it also has calcium, vitamin K, folate, and potassium. And you just thought it was diet food.
- 1-1.5 yukon gold potatoes, cut into 1 inch cubes (about 3.5-4 cups of diced potatoes)
- 2-3 Tablespoon extra virgin olive oil
- ¼ cup diced red onion
- ½ cup diced celery, about 2 stalks
- 2 cups kale
- ¾ cup plain greek yogurt
- 1 teaspoon dill
- 1 teaspoon stone ground dijon mustard (or whatever dijon mustard you have)
- ½ teaspoon salt
- ½ garlic powder
- Preheat oven to 425º F
- Cut potatoes into 1 inch pieces, arrange on baking sheet and drizzle with olive oil
- Bake for 40 minutes or until the tops are starting to brown and get crispy
- Dice onion and celery and add to medium bowl
- In a food processor, add kale and remaining ingredients and pulse until smooth
- Add to red onion and celery
- When potatoes are finished baking, allow to cool for at least 5 minutes and then add to bowl with dressing, onions, and celery
- Serve warm