Not long after I met The CompostMaster’s kids, I decided to make some fried potatoes for dinner one night. They looked into the pan and seemed disappointed it only contained potatoes and a little seasoning salt. In a moment of inspiration, I threw in some cheddar, knowing one of them was a cheese fiend. Cheesy potatoes became legendary in the family after that meal.
I’m not enjoying too much cheese these days, but I still like the idea of eating fried potatoes. Teaming them with garlic and kale is a great way to “health” them up.
Try these home fries with homemade ketchup that’s so easy to make in a slow cooker.
Garlic Home Fries with Kale
- 1 tablespoon olive oil
- 2 small Yukon Gold potatoes diced
- 1/4 teaspoon Kosher salt
- 4 cloves garlic finely minced
- 2-3 medium kale leaves stems removed and finely chopped
- 1 tablespoon water
- Freshly ground black pepper
In a medium skillet (preferably cast iron), heat olive oil over medium-high heat. Add potatoes and salt, stir. Cook, stirring often, until potatoes get some color, about 8-10 minutes. Reduce heat to low and cover pan. Cook until potatoes are soft when pierced with a fork, about another 8-10 minutes.
Add garlic, kale and water. Mix well. Cover skillet and let cook for another 2-3 minutes, stirring occasionally, until kale wilts. Season to taste with pepper.
Kale is packed with calcium, vitamin A, vitamin C and vitamin K plus copper, potassium, iron, manganese, and phosphorus.
If you’d like to reduce the amount of fat in this recipe, use a nonstick pan and skip the olive oil or use cooking spray. You won’t get the nice brown bits on the potatoes, but they will still taste good.
If 40g carb is too much for your meal plan, reduce the portion size