Crispy Potatoes and Kale with Chimichurri Sauce

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Ingredients

Ingredients:

• 1 cup of Italian Parsley 

• ½ cup of olive oil 

• Salt 

• Pepper 

• 2 teaspoons of chili flakes

• 1 teaspoon of oregano (fresh or dried) 

• 1 bunch of Red Russian Kale 

• 2 lbs. Of Yellow potatoes 

• 2 tablespoons of red or white vinegar 

• 2 garlic cloves

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Instructions

1. Preheat oven to 425 degrees 

2. Chop potatoes into small pieces and coat in 1 tablespoon of olive oil, salt and pepper. Add to a baking sheet with tinfoil and place in the oven. Cook for 25 to 30 minutes or until golden brown and crispy. 

3. Tear of pieces of kale and coat in a thin layer of olive oil. Top with flakey salt and add to the oven for 5-10 minutes or untl crispy. 

4. To make the sauce: combine 1 cup of parsley, 2 cloves of garlic, ⅓ cup of olive oil, 2 tablespoons of vinegar, salt, pepper, oregano, and chili flakes to a food processor. Pulse until evenly chopped. 

5. Combine kale and potatoes in a bowl and top in the chimichurri sauce.