Potatoes and beans get baked in parmesan, plenty of olive oil, salt and pepper until everything gets wonderfully crispy on top and along the edges. It then gets mixed in with kale that’s tossed in a simple dressing for an easy weeknight dinner salad. Top with plenty of almonds for crunch and a sprinkle of cheese if you have enough!
Ingredient Highlight
Potatoes! The mighty potato! Most of the the nutrient content is in the skins, so keep those skins on if you can. Potatoes are an excellent source of potassium, vitamin B6, vitamin C, niacin, and fiber. They contain lysine, an essential amino acid that you often can’t find in grains.
Servings 4 People
Prep Time 10 minutes 
Cook Time 50 minutes Ingredients
- ½ cup olive oil
- 1 cup grated parmesan cheese, divided
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper
- 1.5 lbs yellow or red potatoes, thinly sliced (about 4-5 cups)*
- 2 (15 oz) can white beans, drained and rinsed
- 1 large bunch kale, stems removed, thinly sliced about 8 loosely packed cups
- ½ – 1 cup toasted almonds, chopped
- Black pepper
For the dressing:**
- 3 tbsp apple cider vinegar
- 2 tsp dijon mustard
- ½ x ½ tsp smoked paprika
- ¼ tsp kosher salt
- *Try to slice your potatoes as thinly as you can so they cook faster. If they are large, cut the slices in half or into quarters. To avoid cutting yourself, cut the potatoes in half, then place them cut-side-down so they don’t wobble around when you slice them.
- **There is no oil in this dressing because there is plenty of oil in the potatoes that you will mix in!
- Tip: if you want to quickly toast your almonds while your potatoes bake, chop them up first, then throw them in the oven at the same time for about 4-6 minutes, or until fragrant and golden (careful not to burn!).
Instructions
- Preheat the oven to 450F or 425F convection.
- In a 9×13 inch baking dish, add the oil, ½ cup cheese, garlic powder, salt, and pepper and whisk to combine. Add the potatoes and beans and toss to coat well. Spread out into an even layer. Sprinkle the remaining ½ cup cheese evenly over top along with some black pepper.
- Cover with foil and bake for 20 minutes, then remove the foil and bake for 20-30 more minutes, or until potatoes are fork tender (timing will depend on thickness of your potatoes).
- In a large bowl, add the dressing ingredients and whisk until combined (or shake it up in a jar).
- Add kale to the large bowl. Drizzle with a little bit of oil and sprinkle with a pinch of salt, then use your hands to massage the kale to soften it up and then toss it all together with the dressing at the bottom of the bowl (or pour the dressing over top if you made it in a jar).
- Add the potatoes/beans (make sure to add all of the oil in tha pan as well) and toss again to combine. Taste the salad and add a splash more vinegar if you think it needs it.
- Serve topped with toasted almonds, black pepper, and more cheese if you have some.
Items you can prep ahead (optional)
- Grate 1 cup grated parmesan cheese
- Thinly slice 1.5 lbs yellow or red potatoes (about 4-5 cups)
- Remove stems and thinly slice 1 large bunch kale (about 8 loosely packed cups)
- Toast, then chop ½ – 1 cup almonds
- Make the dressing
Substitutions:
- To make vegan, you can skip the cheese and add an extra ½ teaspoon of salt. Top your salad with nutritional yeast for a cheesy flavor.
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days.
Leftovers + Repurposing:
- If the potatoes and kale are already mixed, just pop it in the microwave until the potatoes are warmed through. Squeeze lemon or add a splash of apple cider vinegar and give it a toss. Top with almonds, more cheese if you have it, and black pepper.
- Throw leftover potatoes/beans and kale in the skillet and cook until warm and wilted. Top with a fridge egg and maybe some pickled red onions if you happen to have them.
- Leftover cheesy potatoes/beans can be eaten with any protein or as a side with eggs for breakfast. it out with some water.
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