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Crispy Potato Bits With Kale

Crispy Potato Bits with Kale

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Makes 4
1/2 tsp Baking Soda
1 kg Potatoes, peeled and cut into quarters
5 tbsp Extra virgin olive oil
Handful Rosemary leaves
3 cloves Garlic
1/2 bunch Kale


Avg. Quantity per serve Avg. Quantity per 100g
Crispy Potato Bits with Kale
Made with
Bring 1.5L water in a large pot to boil. Add 2 tablespoons sea salt, baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
Combine olive oil with rosemary, garlic in a small saucepan and simmer on medium heat for 3 minutes. Strain oil and set aside.
When potatoes are cooked, drain carefully, and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate.
Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat.
Transfer potatoes to a baking sheet and roast in oven at 220 degrees, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes.
Continue roasting for 30-40 minutes till golden and crispy.
Toss kale leaves in a bit of olive oil and salt and roast them with the potatoes for the last 10 min. Serve with Heinz Seriously Good Peri Peri Sauce.
What do I need?
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Baking Soda
Potatoes, peeled and cut into quarters
virgin olive oil
Handful Rosemary leaves
Heinz® [SERIOUSLY] GOOD® Peri Peri Mayonnaise
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