1 1/2 lbs unpeeled russet potatoes, scrubbed, cubed
1/4 c whole milk
2 tbsp butter
1/2 tsp sea salt
1/2 tsp ground black pepper
3 1/2 tbsp olive oil, divided
1 c onion, chopped
1 garlic clove, minced
1/2 pound kale, de-stemmed, leaves coarsely chopped
1 tbsp fresh thyme, chopped
1/8 tsp ground nutmeg
- Boil potatoes in a pot of water until tender. Drain, add milk, butter, salt and pepper. Mash potatoes until smooth.
- Heat 1 1/2 tbsp olive oil in a large skillet on medium heat. Add onion and garlic. Sauté until onion softens, about 5 minutes. Add kale, thyme and nutmeg. Toss until kale wilts, about 5 minutes. Add kale mixture to potatoes; blend.
- Using a 1/2 c measuring cup, scoop potato kale mixture into 1 inch thick patties, placing on a baking sheet. Let sit in refrigerator for 1 or more hours.*
Heat 2 tbsp olive oil in large nonstick skillet over medium heat. Add cakes and cook, without moving, until cakes are brown and crispy on bottom, about 5 minutes. Carefully turn cakes over, cooking until brown about 3 minutes. Transfer to plates. Top each cake with dollop of rouille.
1/2 c mayonnaise
1 tbsp olive oil
2 tsp tomato paste
1/8 tsp smoked paprika
pinch of cayenne pepper
Whisk all ingredients together. Cover + chill.
*I found that if I cooked the potato cakes after being in the refrigerator, they held their shape, otherwise they turned into potato pancakes.