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 tablespoon 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 teaspoon 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 teaspoon 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.