Roasted Potatoes & Kale Recipe - Crispy & Tasty

We love this dish because you cook two sides on the same sheet pan which makes for super easy clean up. We used red potatoes, so there's no need to peel. Toss potatoes with Country Crock Plant Butter and roast, then top with garlic and kale and finish cooking. The end result is tender garlicky potatoes and crispy kale.

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Prep time10 min
Cooking time25 min
PortionsPortions 6

Ingredients

1 1/2 pounds small red potatoes, cut into 1/2-inch pieces
3 tablespoons Country Crock Plant Butter Tub with Olive Oil, melted and divided
2 large cloves garlic, minced
8 ounces kale (about 1 small bunch), rinsed, stems and tough ribs removed, then rough chopped

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Preheat oven to 425°F. Arrange potatoes on baking sheet and drizzle with half the melted Country Crock® Plant Butter; stir to coat.
Roast until potatoes are beginning to brown, about 15 minutes. Remove from oven, stir potatoes and sprinkle with garlic.
Toss kale with remaining Plant Butter until evenly coated. Arrange kale on top of potatoes. Return to oven and roast until kale is crisp and beginning to brown, about 10 minutes.

For the crispiest results, make sure to thoroughly dry your kale after washing in order to avoid sogginess

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