Get ready to transport your taste buds to the sunny streets of Spain with this mouthwatering Potatoes with Spinach recipe that will make your kitchen smell like a traditional Spanish home! Imagine tender potato cubes dancing with vibrant green spinach, infused with golden sautéed onions and garlic – a simple yet incredibly satisfying dish that proves culinary magic doesn't require complicated ingredients. Whether you're a vegetarian looking for a hearty meal or a food lover seeking an authentic Spanish experience, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 4 medium potatoes
- 2 cups fresh spinach
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt to taste
- Pepper to taste
- 2 tbsp olive oil
Instructions
- Wash the potatoes thoroughly and peel them. Cut the potatoes into medium-sized cubes, approximately 1-inch pieces, ensuring they are roughly uniform in size for even cooking.
- Rinse the fresh spinach leaves and pat them dry with a clean kitchen towel or paper towels. Roughly chop the spinach and set aside.
- Peel and finely chop the onion. Mince the garlic cloves, ensuring they are chopped into small, uniform pieces.
- Heat olive oil in a large skillet or wide pan over medium heat. Add the chopped onions and sauté until they become translucent and slightly golden, approximately 3-4 minutes.
- Add the minced garlic to the onions and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the garlic's aromatic flavors.
- Add the potato cubes to the pan, stirring to coat them with the olive oil, onions, and garlic. Sprinkle salt and pepper over the potatoes.
- Cover the pan and cook the potatoes on medium-low heat, stirring occasionally to prevent sticking. Cook for about 10-12 minutes or until the potatoes are almost tender.
- Add the chopped spinach to the pan, gently mixing it with the potatoes. Cover and cook for an additional 3-4 minutes until the spinach wilts and the potatoes are fully cooked.
- Taste and adjust seasoning with additional salt and pepper if needed. The potatoes should be tender and the spinach should be soft and integrated with the potatoes.
- Remove from heat and let the dish rest for 2-3 minutes before serving. This allows the flavors to meld and the potatoes to absorb any remaining moisture.
- Serve hot as a side dish or light vegetarian main course. Optionally, garnish with a drizzle of extra virgin olive oil or fresh chopped parsley.
Tips
- Potato Perfection: Choose waxy potatoes like Yukon Gold or red potatoes that hold their shape well during cooking.
- Even Cooking: Cut potatoes into uniform 1-inch cubes to ensure they cook evenly and have a consistent texture.
- Flavor Building: Take your time sautéing onions and garlic – this develops a rich, deep flavor base for the entire dish.
- Low and Slow: Cook potatoes on medium-low heat to prevent burning and allow them to become tender without getting mushy.
- Fresh is Best: Use fresh spinach if possible, as it provides better texture and brighter flavor compared to frozen spinach.
- Seasoning Secret: Don't be shy with salt and pepper – they're crucial for bringing out the natural flavors of the potatoes and spinach.
- Serving Suggestion: For an extra touch of authenticity, serve with a drizzle of high-quality extra virgin olive oil and a sprinkle of fresh parsley.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 5g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
