Crispy Portuguese Bacalhau Recipe with Roasted Potatoes and Kale – Easy Homemade Dinner Idea

Let me tell you, the scent of salty bacalhau sizzling to a golden crisp, mingled with the earthy aroma of roasting potatoes and the fresh, vibrant hint of kale, is enough to make anyone’s mouth water. The first time I baked this Crispy Portuguese Bacalhau with Roasted Potatoes and Kale, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make this exact dish on chilly Sundays, turning our kitchen into a warm, comforting haven filled with laughter and the clinking of plates.

You know what? I wish I had discovered this recipe sooner—it’s dangerously easy and packs pure, nostalgic comfort in every bite. My family couldn’t stop sneaking pieces of that crispy bacalhau off the pan (and I can’t really blame them). Honestly, this dish has become a staple for our family gatherings and quiet weeknight dinners alike, and it’s perfect for impressing friends or brightening up your Pinterest recipe board with a vibrant, rustic meal. Whether you’re craving a hearty dinner or a special weekend treat, this recipe is going to feel like a warm hug on a plate.

Why You’ll Love This Recipe

After testing this Crispy Portuguese Bacalhau recipe multiple times (in the name of research, of course), I can confidently say this is one of the best homemade dinners you’ll find. Here’s why:

• Quick & Easy: Comes together in under an hour, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you probably have most items in your kitchen.
• Perfect for Any Occasion: Great for cozy dinners, family meals, or even festive holiday gatherings.
• Crowd-Pleaser: Always gets rave reviews from both kids and adults alike thanks to its crispy, flavorful crunch.
• Unbelievably Delicious: The texture and flavor combo is next-level comfort food with a Portuguese twist.

This isn’t just another bacalhau dish. The secret lies in the perfectly balanced seasoning and the crispy finish that makes each bite sing. Plus, roasting the potatoes alongside the kale gives you that wonderful contrast of textures—soft, crispy, and tender all in one plate. It’s comfort food reimagined—simple, soulful, and satisfying. You’ll find yourself closing your eyes after the first bite, savoring the layers of flavor that feel like a trip straight to Portugal’s sunny coast.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that come together to deliver bold flavor and a satisfying texture without much fuss. Most are pantry staples, and substitutions are easy if needed.

• Bacalhau (salted cod): About 1 lb (450 g), soaked for 24-48 hours to remove excess salt (changing the water several times). Look for firm flakes for the best texture.
• Potatoes: 1.5 lbs (700 g) Yukon Gold or red potatoes, cut into wedges (these roast beautifully and stay tender inside).
• Kale: 6 cups (180 g), roughly chopped (Tuscan kale or curly kale works well).
• Olive oil: 1/4 cup (60 ml) plus extra for drizzling (I recommend a good-quality extra virgin olive oil like Colavita for that fruity finish).
• Garlic: 4 cloves, minced (adds a punch of aroma and flavor).
• Onion: 1 medium yellow onion, thinly sliced.
• Smoked paprika: 1 tsp (adds subtle smoky depth).
• Fresh parsley: 2 tbsp, chopped (for garnish).
• Salt and pepper: To taste (remember the bacalhau is already salty, so season lightly).
• Lemon wedges: For serving (brightens up the whole dish).

If you want a gluten-free version, just double-check that your smoked paprika is pure and not mixed with any additives. And hey, if kale isn’t your thing, spinach is a fine swap (though kale gives a bit more texture and bite!).

Equipment Needed

• Large baking sheet: For roasting potatoes and kale together. A rimmed sheet works best to hold all the juices and keep things from sliding off.
• Non-stick skillet or cast iron pan: For crisping the bacalhau. Cast iron gives the best crust but a good non-stick skillet works too.
• Mixing bowls: For tossing potatoes and kale with oil and seasoning.
• Sharp knife and cutting board: Essential for prepping potatoes, kale, and onion.
• Colander: For rinsing and draining the soaked bacalhau.

If you don’t have a cast iron pan, no worries—a heavy-bottomed skillet will do just fine. I’ve done this recipe with both, and while cast iron delivers that extra crispy crust, the skillet makes cleanup a breeze.

Preparation Method

1. Prepare the bacalhau: After soaking the salted cod for 24-48 hours (changing water every 8 hours), drain and pat dry with paper towels. Remove any skin and bones, then cut into 1-inch (2.5 cm) pieces. This step is crucial to tame the saltiness and get the perfect flaky texture.
2. Roast the potatoes: Preheat your oven to 425°F (220°C). Toss the potato wedges in 2 tbsp (30 ml) olive oil, half the minced garlic, smoked paprika, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 25-30 minutes until golden and crispy outside but tender inside, flipping halfway through.
3. Add the kale: About 10 minutes before potatoes finish, toss the chopped kale with 1 tbsp (15 ml) olive oil, a pinch of salt, and the sliced onion. Push potatoes to one side of the baking sheet and spread the kale and onion on the other side. Roast together until kale is slightly crispy and onions are caramelized.
4. Crisp the bacalhau: While the potatoes and kale roast, heat 2 tbsp (30 ml) olive oil in a skillet over medium-high heat. Add the bacalhau pieces and sear each side for 3-4 minutes until the exterior is crispy and golden. You want that irresistible crunch with tender flakes inside.
5. Combine and serve: Plate the roasted potatoes and kale alongside the crispy bacalhau. Sprinkle chopped fresh parsley over the top and serve with lemon wedges for squeezing. The lemon really brightens the rich flavors and cuts through the saltiness perfectly.

Pro tip: Keep an eye on the bacalhau while crisping—it can go from perfectly golden to burnt quickly. Also, don’t overcrowd your skillet; work in batches if needed to keep that beautiful crust.

Cooking Tips & Techniques

When it comes to mastering this Crispy Portuguese Bacalhau with Roasted Potatoes and Kale, there are a few tricks I’ve learned along the way. First off, soaking the bacalhau properly can’t be rushed. I’ve tried shortcuts, and the saltiness was just too much. Changing the water frequently and soaking for at least 24 hours keeps the fish tender and palatable.

Another tip: Dry your bacalhau pieces thoroughly before searing. Moisture is the enemy of crispiness—trust me, I’ve had soggy, sad pieces before learning this. Also, use medium-high heat for searing to get that crunchy crust without overcooking the inside.

For the potatoes, cutting them evenly is key for uniform roasting. Tossing them in smoked paprika not only adds color but gives a subtle smoky flavor that pairs beautifully with the bacalhau. Don’t forget to flip halfway through roasting to get that golden crust on all sides.

Multitasking is your friend here—while the potatoes roast, prep the kale and bacalhau so everything finishes around the same time. Timing is essential for serving the dish hot and fresh.

Variations & Adaptations

Here are some ways to make this recipe your own:

• Dietary Twist: For a gluten-free meal, just avoid any breading or flour-based sides. You could swap potatoes for roasted sweet potatoes for a different flavor profile.
• Seasonal Swap: In spring or summer, swap kale for tender Swiss chard or fresh spinach—both cook quickly and add a fresh pop of green.
• Flavor Boost: Add a pinch of red chili flakes when roasting potatoes for a spicy kick, or a touch of smoked chorizo sliced and cooked with the kale for a heartier dish.
• Cooking Method: If you prefer, the bacalhau can be baked instead of pan-fried—just brush with olive oil and roast at 400°F (200°C) for 15-20 minutes, turning halfway.

Personally, I once tried adding a drizzle of garlic-infused olive oil over the finished dish—it was a big hit at a family dinner, adding a luscious depth of flavor.

Serving & Storage Suggestions

This Crispy Portuguese Bacalhau is best served hot, straight from the pan and oven. For presentation, arrange the potatoes and kale on a rustic platter with the golden bacalhau pieces nestled on top. A sprinkle of fresh parsley and lemon wedges on the side adds that vibrant finishing touch.

Pair this dish with a crisp white wine like Vinho Verde or a light, citrusy Sauvignon Blanc to complement the saltiness of the bacalhau. For a non-alcoholic option, sparkling water with a squeeze of lemon is refreshing and palate-cleansing.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the bacalhau in a skillet over medium heat to bring back the crispiness, and roast the potatoes and kale briefly in the oven until heated through. Flavors actually deepen after a day, so sometimes leftovers taste even better!

Nutritional Information & Benefits

One serving of this Crispy Portuguese Bacalhau with Roasted Potatoes and Kale provides approximately:

Calories	Protein	Fat	Carbohydrates	Fiber
450 kcal	35 g	18 g	35 g	6 g

Bacalhau is rich in lean protein and omega-3 fatty acids, which support heart and brain health. Kale is a powerhouse of vitamins A, K, and C as well as fiber, which aids digestion. The potatoes provide satisfying energy from complex carbs, making this dish balanced and nourishing. For those watching sodium, remember to soak your bacalhau thoroughly to reduce salt content.

Conclusion

Honestly, this Crispy Portuguese Bacalhau with Roasted Potatoes and Kale is one of those recipes that feels like a cozy hug wrapped in crispy, flavorful goodness. Whether you’re cooking for family, friends, or just treating yourself, it’s a meal that’s easy to customize and hard to forget. I love how it brings a little piece of Portuguese tradition to my kitchen with minimal fuss and maximum taste.

Give it a try, tweak it to your liking, and don’t be shy to share your own twists in the comments. Trust me, you’re going to want to bookmark this one for many dinners to come. Happy cooking!

FAQs

How do I properly soak bacalhau?

Change the water every 8 hours and soak the salted cod for at least 24 to 48 hours in the fridge to remove excess salt. Pat dry before cooking.

Can I use fresh cod instead of bacalhau?

Fresh cod lacks the salty, firm texture of bacalhau, so while possible, the flavor profile will be different. You may need to season it more and adjust cooking time.

What can I substitute for kale?

Spinach, Swiss chard, or collard greens work well as swaps. Just add them later in cooking as they cook faster than kale.

Is this recipe gluten-free?

Yes, as long as you avoid any flour or breading on the bacalhau and use gluten-free smoked paprika, this recipe is naturally gluten-free.

Can I prepare this dish ahead of time?

You can soak the bacalhau and chop ingredients in advance. However, for best texture, cook and serve the crispy bacalhau and roasted potatoes fresh.

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