Look at this — it’s a Scratchups Mashup in this September 17 edition of Sunday Scratchups: Crash Hot Potatoes with Smoked Sausage & Crispy Kale! For this week’s recipe from scratch around grocery sales and affordable ingredients, I was looking at some smoked sausage I had in my fridge, a bag of these wonderful special buy baby potatoes from ALDI (where smoked sausage is also $1.99 every day, if you don’t happen to have any on hand), and the kale that’s still going strong in my garden… and I was thinking that there had to be some way that these three great tastes would go great together.
These Crash Hot Potatoes with Smoked Sausage & Crispy Kale therefore borrow from three other great recipes, mashing up a little bit from sheet pan sausage, green beans, & potatoes, a little bit from sheet pan chile-lime chicken drumsticks with baby potatoes & crispy kale, and a little bit from the Pioneer Woman’s crash hot potatoes.
The result? A delightfully crispy-salty-smoky-garlicky-savory mashup, all in a single easy sheet pan dinner recipe. (Note that this does take a little longer than most sheet pan dinners, though, because of the time it takes to pre-boil the potatoes before baking.)
Crash Hot Potatoes with Smoked Sausage & Crispy Kale
Ingredients
24 oz baby potatoes
13.5-14 oz smoked sausage or Polska kielbasa, sliced into coins (I used turkey sausage)
8 whole garlic cloves
3 Tbsp olive oil
1/2 tsp seasoned salt
2 tsp Italian seasoning
2 tsp rosemary
Black pepper, to taste
5-6 cups chopped or torn kale leaves
Sea salt, to taste
1/2 cup shredded Parmesan
Directions
Bring a pot of salted water to a boil, then add potatoes and cook until fork tender (about 18 minutes, depending on size). Meanwhile, preheat your oven to 425 degrees and slice the sausage, peel the garlic, and wash and tear your kale, discarding stems.
Drizzle 2 Tbsp olive oil on a rimmed baking sheet. Arrange potatoes in a single layer on half of the baking sheet and slightly mash down each in a criss-cross pattern with a potato masher until they are somewhat flattened, but not completely smashed.
Arrange sausage and garlic on the other half of the baking pan. Using another tsp of olive oil, brush the top of each potato, then season the entire pan of sausage and potatoes with seasoned salt, Italian seasoning, rosemary, and black pepper. Bake sausage and potatoes at 425 degrees for 10 minutes.
While sausage and potatoes are baking, place the kale into a large bowl and use your hands to toss it with the remaining 2 tsp olive oil + a little sea salt.*
Remove potatoes and sausage from oven after ten minutes and gently stir kale into the half of the pan with the sausage & garlic. (Don’t worry that it piles up; it will shrink down while cooking.) Return pan to oven and bake another 15 minutes, or until kale is crispy and potatoes are crisped up.
Top everything with Parmesan and broil for one minute. Serve immediately, while hot & crispy!
* Note: Use just a touch of sea salt on the kale — less than if you were making kale chips by themselves — because it will pick up the seasonings already on the pan. (The Parmesan is also salty.)
High School Guy’s a fan…
High School Guy was home for the weekend, so I asked him to taste test this recipe… and then had to pull the pan away from him so that there was enough left to take these photos. So: Crash Hot Potatoes with Smoked Sausage & Crispy Kale are definitely teenage boy approved. 🙂 They’re also naturally gluten free, and a great recipe to start transitioning from late summer into fall — just look at those colors!
Crash Hot Potatoes with Smoked Sausage & Crispy Kale, printable recipe
Crash Hot Potatoes with Smoked Sausage & Crispy Kale
Ingredients
- 24 oz baby potatoes
- 13.5-14 oz smoked sausage or Polska kielbasa, sliced into coins (I used turkey sausage)
- 8 whole garlic cloves
- 3 Tbsp olive oil
- 1/2 tsp seasoned salt
- 2 tsp Italian seasoning
- 2 tsp rosemary
- Black pepper, to taste
- 5-6 cups chopped or torn kale leaves
- Sea salt, to taste
- 1/2 cup shredded Parmesan
Instructions
- Bring a pot of salted water to a boil, then add potatoes and cook until fork tender (about 18 minutes, depending on size). Meanwhile, preheat your oven to 425 degrees and slice the sausage, peel the garlic, and wash and tear your kale, discarding stems.
- Drizzle 2 Tbsp olive oil on a rimmed baking sheet. Arrange potatoes in a single layer on half of the baking sheet and slightly mash down each in a criss-cross pattern with a potato masher until they are somewhat flattened, but not completely smashed.
- Arrange sausage and garlic on the other half of the baking pan. Using another tsp of olive oil, brush the top of each potato, then season the entire pan of sausage and potatoes with seasoned salt, Italian seasoning, rosemary, and black pepper. Bake sausage and potatoes at 425 degrees for 10 minutes.
- While sausage and potatoes are baking, place the kale into a large bowl and use your hands to toss it with the remaining 2 tsp olive oil + a little sea salt.*
- Remove potatoes and sausage from oven after ten minutes and gently stir kale into the half of the pan with the sausage & garlic. (Don't worry that it piles up; it will shrink down while cooking.) Return pan to oven and bake another 15 minutes, or until kale is crispy and potatoes are crisped up.
- Top everything with Parmesan and broil for one minute. Serve immediately, while hot & crispy!
Notes
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