Potato and Kale Cakes with Rouille

Ingredients

• 1 pinch cayenne pepper 
• 1 teaspoon coarse kosher salt divided
• 1 tablespoon thyme leaves fresh chopped
• 1 large garlic clove finely chopped
• 2  garlic cloves pressed
• 0.1 teaspoon ground nutmeg 
• 0.5 pound kale coarsely chopped
• 0.5 cup mayonnaise 
• 3.5 tablespoons olive oil extra-virgin divided
• 1 cup onion chopped
• 1.5 pounds russet potatoes unpeeled scrubbed cut into 1-inch cubes
• 0.1 teaspoon paprika smoked
• 2 teaspoons tomato paste 
• 2 tablespoons butter unsalted ()
• 0.3 cup milk whole

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• whisk

Directions

1. Whisk all ingredients in medium bowl. Season rouille to taste with salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
2. Cook potatoes in large saucepan of boiling salted water until tender, about 25 minutes.
3. Drain; return potatoes to same saucepan.
4. Add milk and butter. Mash potatoes (with peel) until smooth. Season with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper.
5. Transfer 3 cups mashed potatoesto large bowl and cool (reserve remaining potatoes for another use).
6. Heat 1 1/2 tablespoons oil in large deep skillet over medium heat.
7. Add onion and garlic. Sauté until onion softens, about 5 minutes. Increase heat to medium-high.
8. Add kale and thyme. Toss until kale wilts,about 5 minutes.
9. Add kale mixture, 1/2 teaspoon coarse salt, 1/2 teaspoon pepper, and nutmeg to potatoes; blend. Cool potato mixture 30 minutes.
10. Shape potato mixture by 1/4 cupfuls into 1/2-inch-thick patties. Arrange on rimmed baking sheet. DO AHEAD: Can be made up to 2 hours ahead.
11. Let stand at room temperature.
12. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat.
13. Add cakes and cook, without moving, until cakes are brown and crispy on bottom, 3 to 4 minutes. Carefully turn cakes over. Cook until brown on bottom, 2 to 3 minutes longer.
14. Transfer to plates. Top each cake with dollop of rouille.