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Potato and Kale Cakes with Rouille
- 1/2 cup mayonnaise
- 1 tablespoon extra-virgin Olive oil
- 2 garlic cloves, pressed
- 2 teaspoons tomato paste
- 1/8 teaspoon smoked paprika
- Pinch of cayenne pepper
- 1 1/2 pounds unpeeled russet potatoes, scrubbed, cut into 1-inch cubes
- 1/4 cup whole milk
- 2 tablespoons (1/4 stick) unsalted butter
- 1 teaspoon coarse kosher salt, divided
- 3 1/2 tablespoons extra-virgin olive oil, divided
- 1 cup chopped onion
- 1 large garlic clove, finely chopped
- 1/2 pound kale, center rib and stem cut from each leaf, leaves coarsely chopped
- 1 tablespoon chopped fresh thyme
- 1/8 teaspoon ground nutmeg
Directions:View on Epicurious
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