Popular
Latest From the Show
Italian Potato Cake with Roast Sausage Crispy Kale
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 1/3 cup EVOO Extra Virgin Olive Oil, plus some for drizzling
- 2 large cloves of garlic, crushed
- 1 fresh Fresno or cherry chili pepper, halved
- 2 1/2 pounds Yukon gold potatoes, sliced 1/8-inch thick
- Sea salt
- 3 tablespoons fresh rosemary, chopped
- 2 teaspoons fennel seeds
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 2 pounds fresh spicy lamb, pork or chicken sausages
- 1 large or 2 small bundles Tuscan kale, stemmed and coarsely chopped into large chunks
- Freshly ground pepper
- Freshly grated nutmeg
Yield
Serves: 4
Preparation
Preheat oven to 425F.
In a small pot, heat oil with garlic and chili pepper 2-3 minutes over medium heat to infuse oil.
Place potatoes in bowl and season with sea salt. Discard the garlic cloves and chili pepper and add oil to the potatoes along with the rosemary, fennel and cheese. Toss to coat evenly.
Arrange potatoes in a layered pattern beginning at the center of a 10-inch skillet moving outward and up the sides. Gently pile in the remaining potatoes and press them down. Place skillet over medium-high heat and cook 10 minutes to get the bottom layer of potatoes and the pan itself nice and hot. Cover potatoes with parchment paper and set a pie plate on top. Fill with beans or pie weights, transfer to oven and bake 20 minutes. Remove weights and parchment, and return to oven. Bake an additional 15-20 minutes until the potatoes are deep golden on top. Remove from oven and let cool to room temp. Place a plate over top of the pan, flip and unmold.
When the potatoes are just about ready to come out of the oven, par-boil sausages in shallow boiling water to heat through. Coat them with a drizzle of oil and arrange them on one side of a cooling rack set over a baking sheet.
Dress the kale lightly with a drizzle of EVOO and season with sea salt, pepper and a hint of nutmeg. Place kale alongside the sausages on the cooling rack and transfer baking sheet to the oven. Bake until both are crispy, 10-12 minutes.
Cut potato cake in wedges and serve alongside sausages and kale.