I think peeps may have this notion that gluten-free means ‘free from easy’. Well, NOT this roasted potato mushrooms and kale dish! No sir! It’s a hot plate of potatoes and mushrooms right atcha. Mix in some baby kale then top with goat cheese, and you got yourself a nice gluten-free dinner on a Friday night!
Probably one of the easiest meals to make. This roasted potato recipe has mushrooms and kale sauce that’s full of great flavor. Seriously, you’ll feel like you’re eating out at a fancy restaurant! Instead, adorned with Christmas lights, music, a nice glass of wine, and pajamas on a comfy couch you will be. Or something like that. Well, that’s how I envision Friday nights these days! Ha! I’m over 40. What can I say.
Start with roasting potatoes at about 400 degrees. I use red potatoes for almost everything. Cut them up into fourths or eighths. You want each piece to be about the size of each mushroom slice. Put them in a bowl of cold water and drain the water several times. This removes plenty of starch. Once the water is running clear, there’s enough starch removed.
Pat them dry, then toss them around in a metal mixing bowl with olive oil, Kosher salt and freshly ground peppercorn. I always use freshly ground peppercorn and Kosher salt for all of my dishes. Hands down. With gluten-free, you always need ALOT of flavor. And these two deliver!
Pop the potatoes in the oven on a sided baking sheet for about 40-50 minutes, shaking the pan every so often.
While the roasted potato tray cooks, make the mushrooms on the stovetop.
Throw some sliced baby bella mushrooms on a skillet, with a bit of California olive oil. For mushrooms, I use a large Calphalon saucepan when when sauteeing. The mushrooms don’t stick and they’re very easy to slide around.
Mushrooms are sensitive when you first start cooking them. You look at them and think ‘let’s add some liquid’! But DON’T! Mushrooms hold a TON of moisture. The only thing you’ll need on the skillet is a bit of olive oil. Then throw those shrooms on and let them cook on medium low heat for a bit. You can up the heat somewhat as the cooking process starts.
When the mushrooms have browned and look beautiful and shiny, add baby kale leaves. I don’t even take the stems off. They have crunch and why waste them? You’ll add JUST a pinch of more Kosher salt and pepper just to flavor. Cook the ingredients some more.
Now the simple magic: pure honey! That’s right. Add a tablespoon or two of honey onto the mushrooms, then stir everything up. The sweetness adds yet another depth of flavor that will balance all the ingredients out. It’s just wonderful.
Potatoes done? Put them on a plate, then top them with the mushrooms and kale. Adding crumbled goat cheese I HIGHLY recommend. Because it’s goat cheese. I mean, come on?
A few tips: If you don’t have honey, just use a couple pinches of sugar cane. It will do the trick. Also, curly kale is perfectly fine to use in this dish and may be preferred by some. I like the crunch and texture of the baby kale, as well as flavor. Curly kale may take away from the mushroom taste a bit, so I use baby kale leaves.
An easy, immensely flavorful roasted potato dish with mushrooms and kale that you will LOVE. Seriously! And it’s gluten-free. What more could you want? Try this dish and let me know what you think! You can hashtag #feedingglutenfree if you make it so take a photo for moi! Cheers!
Roasted Potato Mushrooms And Kale Recipe
- 6 medium red potatoes (good sized ones) cut into eighths
- 2 tablespoons olive oil for coating
- hefty pinch of Kosher salt about a teaspoon
- pinch of freshly ground peppercorn about 1/2 teaspoon
for mushroom kale topping:
- 8 ounces large baby bella mushrooms washed off, sliced lengthwise(you can cut the very tip of the stems off)
- 1 tablespoon butter
- 2 tablespoons good olive oil
- small pinch of salt and pepper to taste
- 2 cups packed baby kale leaves stems on or removed. I prefer on.
- 1/4 cup homemade bone broth (I make in crockpot using rotisserie chicken bones and water for 8+ hours on low/medium low) any chicken stock will do, but homemade bone broth is best.
- 1 tablespoons pure honey you can add a bit more for preference
- fresh crumbled goat cheese Vermont Creamery log is labeled gluten-free
- For Potatoes: Preheat oven to 400 degrees.
- Be sure the potatoes are cut into eighths or smaller wedges. You don’t want the pieces too big.
- In a mixing bowl, add potatoes, olive oil, salt and pepper. Give it all a big mix.
- On a sided baking sheet, line potatoes evenly and not touching.
- Roast for approximately 45 minutes, or until the outer edges and skin turn a golden brown.
- For Mushroom Kale Sauce: Halfway through the potatoes roasting, heat a large saucepan with olive oil and butter to medium low or medium. I really prefer using Calphalon when sauteeing mushrooms.
- Sautee sliced mushrooms for approximately 15 to 20 minutes, or until they have browned and look very shiny. They will decrease in size, as well as have a wonderful flavor.
- Add kale leaves, broth, small pinch of salt and pepper, and honey. Mix well and continue to sautee for about 3 to five minutes, or until the kale is wilted but still a beautiful green. It will go down in size tremendously, so just be patient.
- When potatoes are finished, plate them while hot.
- Top potatoes with mushroom kale mixture, then crumble a bunch of goat cheese on top.
- Serve while hot.
Looking for some more roasted potato recipes, mushroom dishes, and perhaps kale? Try these!