Ingredients
Scale
- 2 pounds Yukon Gold potatoes, cut into 3/4-inch pieces
- 1/3 cup olive oil
- 2–3 garlic cloves, chopped fine
- 1/2 c parmesan, shredded (optional); divided
- 1/4 cup tahini
- 2 tablespoons water
- 3 tablespoons fresh lemon juice
- 3/4 pounds kale, stems and center ribs discarded and leaves very thinly sliced crosswise.
Instructions
- Preheat oven to 450°F with rack in upper third.
- Toss potatoes with oil and 1/2 teaspoon each of salt and pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring a few times, 25-25 minutes.
- Meanwhile, puree water, lemon juice, garlic, and 1/2 teaspoon salt in a blender until smooth, or puree using an immersion blender. (Add a bit of water if sauce is too thick.)
- When the potatoes are nearly done, stir in half the parmesan cheese. Roast for 5 more minutes, then spread the chopped kale over, turn off the oven, and close the door and let the salad rest for 5 minutes. The kale will wilt in the residual heat of the oven.
- When wilted, stir the kale in, along with the tahini dressing and remaining parmesan, if using. Salt and pepper to taste, and serve.
- Prep Time: 15 mins
- Cook Time: 30 mins