My kids can’t stop eating these lemony beauties. A simple way to brighten your roast potatoes and your meal. So easy and delicious! Serves 4.
- 2 dozen fingerling potatoes (depending on size)
- 2-3 lemons
- 5 -6 large kale leaves
- olive oil
- sea salt and pepper
Wash and cut your potatoes (I prefer fingerling potatoes or local farmer’s market baby potatoes. In this photo I used a pink fir apple potato… sweet and delicious.
Squeeze the juice of two lemons over the spuds in your roasting dish.
Drizzle olive oil and add a touch of fresh pepper.
Roast at 450 until done (I like a little crunch on mine)… 45 minutes to an hour usually does it… don’t layer your spuds too deep in the pan. Toss once or twice during cooking to ensure even roasting.
Remove from oven.
Toss in fresh chopped kale.
Squeeze the other lemon over the spuds and kale.
Sprinkle with sea salt.
Toss together and enjoy immediately or chill for a summer picnic.The heat of the spuds straight from the over wilts the kale perfectly.
You control the kale. Add more kale for a main dish or less kale if serving with additional greens.
This dish is also nice with spinach, fresh thyme or lemon balm leaves. Try arugula or mustard greens for a spicy kick. Add fresh basil and oregano for a mediterranean flavour.