Name: Potato and Kale Cakes with Rouille
Cook time: 1 hour 25 minutes
Total time: 1 hour 50 minutes (inudes cooling time)
Yield: Makes 12
Ingredients: 1/2 cup mayonnaise; 1 tablespoon extra-virgin Olive oil; 2 garlic cloves, pressed; 2 teaspoons tomato paste; 1/8 teaspoon smoked paprika; Pinch of cayenne pepper; 1 1/2 pounds unpeeled russet potatoes, scrubbed, cut into 1-inch cubes; 1/4 cup whole milk; 2 tablespoons (1/4 stick) unsalted butter; 1 teaspoon coarse kosher salt, divided; 3 1/2 tablespoons extra-virgin olive oil, divided; 1 cup chopped onion; 1 large garlic clove, finely chopped; 1/2 pound kale, center rib and stem cut from each leaf, leaves coarsely chopped; 1 tablespoon chopped fresh thyme; 1/8 teaspoon ground nutmeg

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Potato and Kale Cakes with RouilleGentl & Hyers

Mashed potatoes take on a new form in this delicious dish. A mixture of mashed potatoes and wilted kale is shaped into patties and pan-fried, then paired with a dressed-up mayo. Serve as a first course or with a salad for a light lunch.

Recipe notes

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