Salads and Vegetables
Skillet Fried Potatoes with Garlicky Kale and Caramelized Onions
This humble yet deeply flavorful skillet dish brings together the buttery crunch of gold potatoes with the mineral depth of winter kale and the mellow sweetness of slow-cooked onions. It is a versatile staple that honors seasonal produce, working equally well as a robust breakfast or a comforting side for a roast dinner.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Level
- Easy
- Per serving
- 245 kcal
Method
Place the cubed potatoes in a large pot of cold salted water. Bring to a boil, then immediately reduce heat and simmer for 5 minutes until just slightly softened but still firm. Drain and pat dry thoroughly; moisture is the enemy of a good crust.
Heat 2 tablespoons of ghee or oil in a large cast-iron skillet over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 10 minutes until they are soft and beginning to turn a deep golden brown. Remove onions from the skillet and set aside.
Increase the heat to medium-high and add the remaining tablespoon of fat to the same skillet. Add the dried potatoes in a single layer. Let them cook undisturbed for 4-5 minutes to develop a crust before turning. Continue frying for another 8-10 minutes until golden on all sides.
Lower the heat back to medium. Return the onions to the pan and stir in the minced garlic and fresh thyme. Add the chopped kale by the handful, tossing gently with tongs until the kale has wilted and turned vibrant green.
Season with the sea salt and black pepper. Continue cooking for another 2 minutes until the kale edges are slightly crisp. Serve immediately while the potatoes are at their peak crunch.
Notes
Par-boiling the potatoes ensures a creamy interior while allowing the outside to crisp up quickly in the skillet without burning.
Do not crowd the pan; if your skillet is small, fry the potatoes in two batches to ensure they brown rather than steam.
For a grain-free variation, ensure your cooking fat is Ghee or Tallow for maximum flavor, or use high-quality Extra Virgin Olive Oil for a vegan/dairy-free option.
If using curly kale instead of Lacinato, give it an extra minute of cooking as it tends to be slightly more fibrous.
