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Warm Russet Potato & Kale Two ways

Spring’s mood swings are driving me bananas. one day light & zingy BBQ weather and the next it’s carb loaded comfort food to knock you out for hours. Somehow, Potatoes are always in common for both weather patterns. So I’ve made two beautiful Potato dishes to suit all mood swings.
The more Kale and snow peas you add, the lighter and more Springy it becomes so no need to get hung up on quantities.

Potato, Kale and snowpeas

Warm Potato salad & Kale, crunchy Snow Peas

Ingredients:

  • 5 Russet Potatoes – Boiled
  • 350g Snow Peas – blanched, cooled and cut into thirds
  • 10-12 Cornichons – finely diced.
  • 1 Tablespoon chives – chopped
  • 1 Tablespoon Parsley – chopped
  • 4-5 young leaves of Mossy Willow Kale – de-stemmed, blanched and dried.
  • 2 Tablespoon aioli
  • 1.5 Tablespoon bone sucking mustard
  • Salt & cracked Pepper

Method:

  1. When Potatoes are cooled enough to touch, peel and dice.
  2. Mix Aioli and Mustard and salt & cracked pepper.
  3. Add dressing to Potatoes and mix well.
  4. Toss cornichons through potatoes.
  5. Finely Chop Kale and toss through Potatoes.
  6. Add cut Snow Peas and herbs.
  7. Taste and adjust seasoning (Potatoes and snow peas LOVE salt)
  8. Serve warm

Crusty Potato, Kale & Chilli

Ingredients:

  • 4 Russet Potatoes – Boiled (Keep Skin on)
  • 1 teaspoon salt
  • 3 long chillies – cut across into thin discs (discard seeds)
  • 3 cloves garlic – thinly sliced
  • 10 stocks of Mossy Willow Kale – de-stemmed blanched and dried.
  • 120ml Evoo
  • 1 lemon – Juiced
  • Salt & Pepper

Method:

  1. Sauté chillies with olive oil for about 5 minutes, then add garlic and sauté till translucent.
  2. Take out of the pan and set aside.
  3. When Potatoes are cooled to touch, dice them and toss into a frying pan with enough olive oil to well coat and salt . Rough them up in the pan and fry till golden golden brown and crusty. Add more oil if needed.
  4. Roughly chop Kale
  5. Mix lemon & olive oil till emulsified
  6. In a bowl, mix potatoes, chilli, garlic, Kale and dressing, Season with more salt and cracked pepper if needed.
  7. Best eaten warm.