Roasted Potatoes, Shallots, and Kale with Caramelized Garlic Dressing


  • 1 pound small red potatoes (preferably about 1 inch in diameter)
  • ½ pound shallots, cut lengthwise into eighths (about 1 ½ cups)
  • 1 tablespoon olive oil
  • 4 large garlic cloves, unpeeled
  • ½ pound kale (about 1 small bunch), rinsed and stems and tough ribs discarded
  • 1 teaspoon red-wine vinegar

1. Preheat oven to 450°F. 2. Quarter potatoes and in a bowl toss with shallots, 1 1/2 teaspoons oil, and salt and pepper to taste. Transfer mixture to a shallow baking pan. 3. Wrap garlic tightly in foil and put in pan with potatoes. 4. In a large bowl toss kale with remaining 1 1/2 teaspoons ...

View full recipe at SpringPad


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