Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This garlic parmesan roasted potatoes with kale and fresh thyme for cozy dinners
- Easy to Make: This recipe requires minimal effort and preparation, making it perfect for a weeknight dinner.
- Flavorful: The combination of garlic, parmesan cheese, and fresh thyme creates a rich and savory flavor profile that's sure to please.
- Customizable: You can easily customize this recipe to suit your tastes by adding or substituting different ingredients.
- Nutritious: This dish is packed with nutritious ingredients, including kale, potatoes, and garlic, making it a great option for a healthy dinner.
- Cozy: The combination of roasted potatoes, kale, and parmesan cheese creates a warm and comforting dish that's perfect for a chilly evening.
- Make-Ahead: You can prepare this recipe ahead of time, making it perfect for meal prep or a dinner party.
- Budget-Friendly: This recipe is budget-friendly and uses affordable ingredients, making it a great option for a weeknight dinner.
- Impressive: Despite its simplicity, this dish is impressive and sure to wow your guests with its flavors and presentation.
Ingredient Breakdown
The key ingredients in this recipe are potatoes, kale, garlic, parmesan cheese, and fresh thyme. The potatoes provide a hearty and comforting base for the dish, while the kale adds a burst of nutrients and flavor. The garlic and parmesan cheese add a rich and savory flavor profile, while the fresh thyme adds a hint of earthiness. When selecting these ingredients, choose high-quality potatoes that are high in starch, such as Russet or Idaho, and fresh kale with crisp leaves. For the garlic, choose fresh cloves with no signs of sprouting, and for the parmesan cheese, choose a high-quality, aged cheese with a nutty flavor. Fresh thyme is essential for this recipe, so choose sprigs with fragrant leaves and avoid dried thyme.
How to Make garlic parmesan roasted potatoes with kale and fresh thyme for cozy dinners
Preheat the oven to 425°F (220°C). This high temperature will help to create a crispy exterior on the potatoes.
Wash and peel the potatoes, then cut them into 1-inch (2.5 cm) cubes. Place the potatoes in a large bowl and drizzle with 2 tablespoons of olive oil, tossing to coat.
Sprinkle the potatoes with salt, pepper, and 1 teaspoon of dried thyme. Toss to coat, making sure the potatoes are evenly seasoned.
Spread the potatoes out in a single layer on a baking sheet lined with parchment paper. Roast the potatoes in the preheated oven for 20-25 minutes, or until they're tender and golden brown.
While the potatoes are roasting, prepare the kale by removing the stems and tearing the leaves into bite-sized pieces. Rinse the kale with cold water and dry it with a salad spinner.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic and cook for 1-2 minutes, or until fragrant. Add the kale to the skillet and cook for 2-3 minutes, or until it's tender and slightly caramelized.
Once the potatoes are done roasting, remove them from the oven and let them cool for a few minutes. Add the cooked kale and garlic to the potatoes and toss to combine.
Sprinkle the potatoes and kale with 1/2 cup of grated parmesan cheese and 1 tablespoon of chopped fresh thyme. Toss to combine and serve hot.
Serve the garlic parmesan roasted potatoes with kale and fresh thyme hot, garnished with additional thyme and parmesan cheese if desired. Enjoy!
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the potatoes and kale in the oven or on the stovetop until hot and crispy.
Tips for Perfect Results
Choose high-quality potatoes, kale, garlic, and parmesan cheese for the best flavor and texture.
Make sure to spread the potatoes out in a single layer on the baking sheet to ensure even roasting and prevent steaming.
Use enough olive oil to coat the potatoes and kale, but not so much that it becomes greasy or overpowering.
Taste the potatoes and kale as you go and adjust the seasoning with salt, pepper, and thyme to your liking.
Add some crunchy elements like chopped nuts or seeds to the potatoes and kale for added texture and interest.
Try using different types of cheese, such as cheddar or feta, to add unique flavors to the dish.
Add some red pepper flakes or diced jalapeños to the potatoes and kale for an extra kick of heat.
Add some protein like cooked chicken or bacon to the potatoes and kale to make it a complete meal.
Common Mistakes to Avoid
-
Overcooking the Potatoes:
Fix: Check the potatoes frequently while they're roasting and remove them from the oven when they're tender and golden brown.
-
Underseasoning:
Fix: Taste the potatoes and kale as you go and adjust the seasoning with salt, pepper, and thyme to your liking.
-
Not Using Enough Olive Oil:
Fix: Use enough olive oil to coat the potatoes and kale, but not so much that it becomes greasy or overpowering.
-
Overcrowding the Baking Sheet:
Fix: Spread the potatoes out in a single layer on the baking sheet to ensure even roasting and prevent steaming.
Variations & Substitutions
Try using roasted sweet potatoes instead of regular potatoes for a sweeter and nuttier flavor.
Add some fresh spinach and crumbled feta cheese to the potatoes and kale for a Greek-inspired flavor.
Add some caramelized onions to the potatoes and kale for a sweet and savory flavor.
Add some crispy bacon and shredded cheddar cheese to the potatoes and kale for a smoky and creamy flavor.
Add some lemon zest and juice to the potatoes and kale for a bright and citrusy flavor.
Add some chopped rosemary and olive oil to the potatoes and kale for a herbaceous and savory flavor.
Storage & Make-Ahead
Store the potatoes and kale at room temperature for up to 2 hours. After that, refrigerate or freeze to prevent spoilage.
Store the potatoes and kale in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop until hot and crispy.
Store the potatoes and kale in an airtight container or freezer bag in the freezer for up to 2 months. Reheat in the oven or on the stovetop until hot and crispy.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use different types of potatoes?
Yes! You can use different types of potatoes, such as sweet potatoes, Yukon gold potatoes, or red potatoes. Just keep in mind that the cooking time may vary depending on the type of potato you use.
Can I add other ingredients to the potatoes and kale?
Yes! You can add other ingredients, such as diced onions, minced garlic, or grated cheese, to the potatoes and kale for added flavor and texture. Just be sure to adjust the cooking time and seasoning accordingly.
Can I make this recipe vegan?
Yes! You can make this recipe vegan by substituting the parmesan cheese with a vegan alternative, such as nutritional yeast or soy cheese, and using a vegan-friendly oil, such as olive or coconut oil.
Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be sure to check the ingredients of any store-bought cheese or seasonings to ensure they are gluten-free.
Can I freeze the potatoes and kale?
Yes! You can freeze the potatoes and kale for up to 2 months. Simply store them in an airtight container or freezer bag and reheat in the oven or on the stovetop until hot and crispy.
How do I reheat the potatoes and kale?
You can reheat the potatoes and kale in the oven or on the stovetop. Simply preheat the oven to 400°F (200°C) and bake for 10-15 minutes, or until hot and crispy. Alternatively, you can reheat them in a skillet on the stovetop over medium heat, stirring frequently, until hot and crispy.
Can I make this recipe in a slow cooker?
Yes! You can make this recipe in a slow cooker. Simply cook the potatoes and kale on low for 2-3 hours, or until tender and crispy. Add the parmesan cheese and fresh thyme in the last 30 minutes of cooking.
garlic parmesan roasted potatoes with kale and fresh thyme for cozy dinners
Ingredients
- 2 pounds potatoes, peeled and cubed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup kale, stems removed and chopped
- 1/4 cup grated parmesan cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter, melted
- 1/4 cup chopped fresh parsley
- 1/4 cup grated mozzarella cheese
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
- Prepare potatoes. Cut potatoes into 1-inch cubes and place them in a large bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
- Roast potatoes. Spread potatoes in a single layer on the prepared baking sheet. Roast for 20-25 minutes or until tender and golden brown.
- Prepare kale. Remove stems from kale and chop leaves into bite-sized pieces. Place kale in a bowl and drizzle with olive oil. Sprinkle with salt and massage kale with your hands for 2-3 minutes.
- Combine potatoes and kale. After potatoes have roasted for 20 minutes, add chopped kale to the baking sheet. Toss to combine and continue roasting for an additional 5-7 minutes or until kale is tender.
- Add garlic and thyme. Mince garlic and sprinkle over potatoes and kale. Sprinkle dried thyme over the top.
- Top with cheese. Sprinkle grated parmesan and mozzarella cheese over the top of potatoes and kale.
- Return to oven. Return the baking sheet to the oven and roast for an additional 2-3 minutes or until cheese is melted and bubbly.
- Serve and enjoy. Remove from oven and sprinkle with chopped parsley. Serve hot and enjoy!
Recipe Notes
- To make ahead, prepare potatoes and kale up to a day in advance. Store in separate airtight containers in the refrigerator.
- Substitute kale with other leafy greens like spinach or collard greens if desired.
- For an extra crispy top, broil the potatoes and kale for 1-2 minutes after adding cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
- To freeze, prepare potatoes and kale as directed, then transfer to a freezer-safe bag or container. Store for up to 3 months. Thaw overnight in the refrigerator, then reheat in the oven or microwave until warmed through.
- For a vegetarian main dish, serve with a side of quinoa or brown rice and a simple green salad.
