Potato and Kale Cakes with Rouille
- 1/2 cup mayonnaise
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, pressed
- 2 teaspoons tomato paste
- 1/8 teaspoon smoked paprika
- Pinch of cayenne pepper
- 1 1/2 pounds unpeeled russet potatoes, scrubbed, cut into 1-inch cubes
- 1/4 cup whole milk
- 2 tablespoons (1/4 stick) unsalted butter
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 1/2 tablespoons extra-virgin olive oil, divided
- 1 cup chopped onion
- 1 large garlic cloves, finely chopped
- 1/2 pound kale, center rib and stem cut from each leaf, leaves coarsely chopped
- 1 tablespoon chopped fresh thyme
- 1/8 teaspoon ground nutmeg
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Kale (1/2 pound)
- Onion (1 cup)
- Russet potatoes (1 1/2 pounds)
- Thyme, fresh (1 tablespoon)
- Canned Goods
- Tomato paste (2 teaspoons)
- Condiments
- Mayonnaise (1/2 cup)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Cayenne pepper (1 Pinch)
- Garlic cloves (2)
- Garlic cloves, large (1)
- Kosher salt, coarse (1/2 teaspoon)
- Nutmeg, ground (1/8 teaspoon)
- Olive oil, extra-virgin (4 1/2 tablespoon)
- Paprika, smoked (1/8 teaspoon)
- Dairy
- Butter, unsalted (2 tablespoons)
- Whole milk (1/4 cup)
Preparation
Read recipe preparation on bonappetit.com
Social Stats
64.9Rating
1-100
1-100
11Tweets
106Facebook
Shares
Shares
0StumbleUpon
Views
Views
10,405PinterestPins
Recipe Stats
Published January 1, 2011 (2 years ago).
12 people saved this recipe.
