The Purple Potato!

Purple potatoes are one of the most elegant foods I have ever gotten to cook with.  I love the rich color, it is such a rare oddity that I wanted to find a dish to further accentuate the beauty of the starch.  After some brainstorming I came up with what I think is the perfect match.  Both the color and autumn flavor of kale seemed to jump out and scream for a pair with the elegant purple potato.

 It came out very well.  A nice earthy flavor combination with full flavors allowing the potatoes to shine.  The kale ended up having that nice crunch texture much like kale chips. 

Purple Potatoes and Kale

4 med sized purple potatoes (cubed)
1/2 bunch of green kale
1/2 cup of onion (sliced)
1 tablespoon of oil
1 tablespoon of nutritional yeast
1/2 tablespoon of salt
1 teaspoon of salt


Pre-heat the oven to 400 degrees.  Add the oil, salt, pepper, onion, and potatoes to a baking pan and mix well to coat the potatoes.  Bake for 50 minutes.

Meanwhile, tear the kale away from the stem and set aside.  Once the potatoes have roasted, remove from the heat and stir well.  Add the kale to the pan.  This will seem like far to much kale but it will cook down very quickly.  Bake for another 10 minutes and remove from the oven.

Reduce oven heat to 250 degrees.  Mix and flip the potatoes to incorporate the kale.  Sprinkle the nutritional yeast over the top of dish and bake for an additional 3-5 minutes.