Spanish Roasted Potatoes with Kale and Sweet Corn
The ultimate comfort food, Spanish Roasted Potatoes with Kale and Sweet Corn brings warmth and rich flavors to your dinner table. This easy weeknight dish is packed with nutrients and a delightful mix of textures. Enjoy it as a satisfying main or scrumptious side dish that everyone will love.
Equipment
- Oven
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 1 large russet potato cut into cubes
- 1/2 cup canned sweet corn drained
- 2 cups chopped kale
- 3 cloves garlic minced
- 1 tsp olive oil
- 1 packet Sazon
- 2 tsp cumin
- 2 tsp red pepper flakes
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1 fresh ground black pepper
- 1/4 cup fresh chopped cilantro for topping
Instructions
- Preheat your oven to 400 degrees F.
- In a medium bowl, combine all the ingredients except for the cilantro. Make sure the potatoes are fully coated in the mixture of spices and oil.
- Prepare a large sheet of foil and place the potato mixture in the center. Fold the foil over the ingredients, sealing all edges to create a packet.
- Place the foil packet in the oven and bake for approximately 1 hour.
- Once baked, carefully remove the foil packet from the oven. Open it with caution as steam will escape. Transfer the contents to a serving bowl.
- Sprinkle the fresh cilantro over the top, adding a burst of brightness. Feel free to add more salt and black pepper to taste.
- Stir everything together gently, ensuring an even distribution of flavors. Serve immediately and enjoy!