Smashed Potatoes & Kale

A super simple side dish that comes together on a sheet pan – does it get any easier than that?  I created this dish with the holidays in mind when you’re feeding a crowd but don’t necessarily want to spend the whole day in the kitchen. It makes a nice presentation as well when plated on a large platter in case you need to impress your in-laws, mother, or yourself. 


Smashed Potatoes & Kale
Prep time
Cook time
Total time
A healthy, Whole30 compliant side dish that is quick and easy to make.
Recipe type: Side Dish
Serves: 5
  • 1 ½ lb baby potatoes (or fingerling)
  • 2 Tbl ghee (melted)
  • 2 tsp balsamic vinegar
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 bunch lacinato kale ( aka dinosaur kale)
  • 1 tsp extra virgin olive oil
  1. Preheat oven to 400.
  2. On a sheet pan, toss potatoes with ghee, balsamic, salt and pepper.
  3. Roast until soft when pierced with a fork, about 30 minutes.
  4. While potatoes roast, wash, dry and thinly slice kale, removing the bottom 5 inches of stem.
  5. Once soft, remove potatoes from oven, then use the bottom of a cup, or any flat surface to smash the potatoes so they are a little flat. Careful they are hot!
  6. Sprinkle kale over potatoes on sheet pan, then drizzle with the olive oil.
  7. As long as the sheet pan isn’t too hot for you to do this (or wait 5 minutes), toss the kale around so it gets mixed with some of the balsamic and oil.
  8. Wilt in the oven for up to 5 minutes – it doesn’t take long.
  9. To plate: allow pan to cool, then gently toss kale some more with the oil that is on the pan so it soaks up some of that flavor. Then arrange potatoes and kale on a large platter. Use a spatula to scrape any remaining balsamic and oil from the sheet pan and drizzle it over the potatoes and kale.



Smashed Potatoes & Kale was last modified: December 28th, 2018 by grace

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