Crispy Smashed Potatoes with Kale Crumble

Recently I started ordering Imperfect Produce, more details about that later. Because of this, I have a ton of fresh and fabulous produce at my fingertips, which has inspired me to create more veggie dishes. This Red Potato and Kale dish is a perfect side dish to any protein, and are satisfying enough to eat on their own. I have to warn you. They are addicting. The steps are simple and anyone can make them!


  • 6 Medium Sized Red Potatoes
  • 2 to 4 Large Kale Leaves
  • 1/3 C Shredded Parmesan Cheese
  • 2 to 4 T of Olive Oil
  • 1 T Garlic Powder
  • Salt & Pepper


  1. Boil the Potatoes with the skin on until soft. I add some salt to the water while it is boiling.
  2. Spray a sheet pan with non stick spray and pre-heat your oven to 375 degrees.
  3. When the potatoes are just starting to soften in the boiling water, drain them and place them on the sheet pan.
  4. Using a potato masher, press down on each potato until they look like a mushed up mess. It is ok if they are touching.
  5. Lightly drizzle the olive oil across all the potatoes.
  6. Sprinkle the potatoes with the salt, pepper and garlic powder, then the parmesan cheese.
  7. Strip the kale from their stems and mince very fine.
  8. Sprinkle the kale all over the tops of the potatoes and lightly drizzle again with olive and add a little more salt and pepper.
  9. Bake at 375 degrees for about 25 minutes or until you see the potatoes and the kale getting super crispy.

I can promise you that this recipe will be added to your regular cooking schedule. Even the kids ate it as a snack after school. It is even better with a great dill mayo or ranch dressing as a topper!





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