Garlicky Roasted Potato Salad with Wilted Kale and Tahini Dressing
From Julie Van Rosendaal
New potatoes are perfectly suited to salad, especially when roasted with bacon and parmesan and tossed in a creamy tahini dressing. If you like, par-boil the potatoes until they’re about halfway cooked to give them a head start. Adapted from Gourmet, December 2008.
4-6 slices bacon (optional)
2 lb. new potatoes, any kind
canola or olive oil
4 garlic cloves, thinly sliced
1/3 c. freshly grated parmesan
1/4 c. tahini
1/4 c. water
2-3 T. lemon juice
1 whole garlic clove
1/4 t. salt
1/2 bunch kale, stems and centre ribs discarded and leaves thinly sliced
salt and pepper to taste
Preheat the oven to 400°F. If you’re using bacon, lay the strips on a rimmed baking sheet and bake for 10 to 15 minutes, until crispy. Remove the bacon and set aside, leaving all or some of the drippings in the pan.
Spread the potatoes out in the drippings and shake the pan around to coat them, adding a drizzle of oil if you think the potatoes need it. (If you didn’t use bacon, just drizzle the potatoes liberally with oil and toss them to coat.) Sprinkle the potatoes with salt and pepper, bump the oven temp to 450°F and roast the potatoes for 15 to 20 minutes, stirring them once or twice. Stir in the sliced garlic and cook the potatoes for 10 minutes more, until they’re tender (poke the biggest one with a knife). Sprinkle them with the cheese and continue roasting them until the cheese is melted and golden in spots, about 5 more minutes.
Meanwhile, purée the tahini, water, lemon juice, whole garlic clove and salt in a blender until smooth. Add a bit of water if the sauce is too thick. In a large bowl, toss the kale with the hot potatoes plus the garlic slices and oil remaining in the pan, then toss the potato and kale mixture with the tahini sauce and salt and pepper to taste. Serve immediately. Serves 6.