{"id":55547,"date":"2016-11-10T20:00:31","date_gmt":"2016-11-10T19:00:31","guid":{"rendered":"https:\/\/ellerepublic.de\/knusprige-kartoffelecken-mit-schwarzkohl\/"},"modified":"2024-11-15T13:50:18","modified_gmt":"2024-11-15T12:50:18","slug":"sage-roasted-potato-wedges","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/sage-roasted-potato-wedges\/","title":{"rendered":"Sage Roasted Potato Wedges with Lacinato Kale"},"content":{"rendered":"\n

Sage Roasted Potato Wedges with Lacinato Kale<\/strong> are the ultimate side dish\u2014crispy, golden potato wedges tossed with fresh sage and roasted to perfection, paired with tender, garlicky kale. This simple yet elegant recipe is naturally vegan, gluten-free, and packed with earthy, comforting flavors that work beautifully with just about any main dish.<\/p>\n\n\n

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Lacinato kale is a great addition to roasted potato wedges<\/h2>\n\n\n\n

Also known as “Nero di Toscana” or “Dinosaur” kale, this has got to be about the deepest leafy green vegetable that I have ever come across. It’s such a deep green that it’s almost black. Which is exactly why this Tuscan kale is named “Nero” — Italian for black. It has a deliciously sweet, rich and earthy taste which makes it the perfect addition to any hearty meal, whether it be a winter minestrone<\/a>, pot of lentils, wild rice or simply saut\u00e9ed with coconut oil. <\/p>\n\n\n\n

Compared to Germany’s darling, traditional curly kale, the Italian variety is quicker to wilt making it an easy last-minute addition. I often eat it raw, massaged with a little olive oil and salt add it to a wintery mixed salad<\/a>. Or a long time favorite, this Asian inspired kale salad<\/a>. Sold by the bunch, I usually pick up lacinato kale at my weekly farmer’s market, but you can also find it at some specialty or organic food stores. If you can\u2019t find lacinato kale, don’t fret, just use Swiss chard <\/strong>instead.<\/p>\n\n\n

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Sage roasted potato wedges – simply delicious!<\/h2>\n\n\n\n

Like I said, these roasted potato wedges are perfect on their own, but because kale season is short (or at least it feels that way), I just felt the urge to add kale to these ultimate tasting crispy sage roasted potato wedges. Okay, truth be told, I wasn’t planning to make potato wedges at all or anything with kale for the matter – truffled potato stacks with thyme were my original thought. I got distracted — just a little — by my favorite kale — and thankfully so. \ud83d\ude42<\/p>\n\n\n

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5 Reasons to Love this Sage Roasted Potato Wedges Recipe<\/h2>\n\n\n\n
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  1. Crispy and Flavorful<\/strong>: The perfect combination of golden, crispy potato wedges with the earthy, aromatic punch of sage.<\/li>\n\n\n\n
  2. Healthy and Wholesome<\/strong>: Packed with nutrients from the Lacinato kale, this dish is as nutritious as it is delicious.<\/li>\n\n\n\n
  3. Vegan and Gluten-Free<\/strong>: A plant-based, allergy-friendly recipe that everyone at the table can enjoy.<\/li>\n\n\n\n
  4. Simple and Quick<\/strong>: Easy to prep with minimal ingredients, and ready in just about 40 minutes.<\/li>\n\n\n\n
  5. Versatile Side Dish<\/strong>: Perfect alongside roasted meats, a hearty stew, or as part of a plant-based spread.<\/li>\n<\/ol>\n\n\n
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    Sage Roasted Potato Wedges with Lacinato Kale<\/h2>
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