There are roasted potatoes and then there are crispy sage roasted potato wedges. Oven baked with olive oil and tasty bits of crispy crushed garlic and fresh sage these taters are good enough to stand alone but even better with sautéed shallots and my favorite variety of kale — Italian lacinato kale.
Lacinato kale is a great addition to any hearty dish
Also known as “Nero di Toscana” or “Dinosaur” kale, this has got to be about the deepest leafy green vegetable that I have ever come across. It’s such a deep green that it’s almost black. Which is exactly why this Tuscan kale is named “Nero” — Italian for black. It has a deliciously sweet, rich and earthy taste which makes it the perfect addition to any hearty meal, whether it be a winter minestrone, pot of lentils, wild rice or simply sautéed with coconut oil. Compared to Germany’s darling, traditional curly kale, the Italian variety is quicker to wilt making it an easy last-minute addition. I often eat it raw, massaged with a little olive oil and salt add it to a wintery mixed salad. Or a long time favorite, this Asian inspired salad. Sold by the bunch, I usually pick up lacinato kale at my weekly farmer’s market, but you can also find it at some specialty or organic food stores. If you can’t find lacinato kale, don’t fret, just use Swiss chard instead.
Sage roasted potato wedges — simply delicious
Like I said, these roasted potato wedges are perfect on their own, but because kale season is short (or at least it feels that way), I just felt the urge to add kale to these ultimate tasting crispy sage roasted potato wedges. Okay, truth be told, I wasn’t planning to make potato wedges at all or anything with kale for the matter — truffled potato stacks with thyme were my original thought. I got distracted — just a little — by my favorite kale — and thankfully so. :)
1 kg large potatoes, peeled, cut in half lengthwise and then cut into wedges (depending on size, 6-8 wedges per potato)
3 tablespoons extra-virgin olive oil, plus 1 1/2 tablespoons more
1 tablespoons fresh chopped sage (alternatively 1 teaspoon dried)
1 teaspoon coarse sea salt, plus more for seasoning
freshly ground pepper, to taste
4 large cloves garlic, crushed or sliced
3 large shallots, thinly sliced
1 large bunch of lacinato (dinosaur) kale, stem removed and sliced into thin ribbons*
crushed red pepper flakes, to taste
grated parmesan cheese, to garnish (optional)
1. Preheat oven to 375°F / 190°C and line a baking sheet with parchment paper.
2. Toss the potato wedges with 3 tablespoons olive oil so they are coated in the oil, add the sage leaves, toss again and season with salt and pepper. Spread the potatoes in a single layer on the baking sheet and roast in the oven for 30 minutes, flip over the wedges, add the garlic and continue roasting until golden, about another 30 minutes. Finally, increase the temperature to 400°F / 200°C and cook until crisp, about 15 more minutes. Remove from the oven and season with a little more salt.
3. While potatoes are roasting (when 30 minutes left), sauté the shallots in a large skillet with 1 1/2 tablespoons olive oil over medium-low heat for about 15 minutes or until browned and caramelized.
4. Add the kale to the shallots and sauté until the kale is thoroughly wilted, stirring often. About 8-10 minutes.
5. Gently combine the kale and potatoes in a large serving bowl. Sprinkle with red pepper flakes. Garnish with parmesan cheese, if using. Add additional sea salt to preference. Serve immediately and enjoy!
*NOTE: If you can’t find lacinato kale, use Swiss chard instead.