Potato and Kale Cakes with Rouille

Potato and Kale Cakes with Rouille
Photo by Gentl & Hyers

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1/8 teaspoon ground nutmeg
  • ½ cup mayonnaise
  • 2 teaspoons tomato paste
  • 3 ½ tablespoons extra-virgin olive oil
  • ¼ cup whole milk
  • 1 tablespoon fresh thyme
  • + 9 more ingredients
    • 1 large garlic clove
    • 1 teaspoon coarse kosher salt
    • ½ pound kale
    • 1 cup onion
    • 2 tablespoons unsalted butter
    • 1 ½ pounds russet potatoes
    • 2 garlic cloves, pressed
    • Pinch of cayenne pepper
    • 1/8 teaspoon smoked paprika

Whisk all ingredients in medium bowl. Season rouille to taste with salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Cook potatoes in large saucepan of boiling salted water until tender, about 25 minutes. Drain; return potatoes to same saucepan. Add milk ...

View full recipe at Epicurious

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