New Potatoes In Spinach Sauce Recipes

NEW POTATOES IN SPINACH SAUCE

Steps:

• Put the potatoes in a large pot of salted water and bring to a boil.
• Boil over moderate heat until tender when pierced with a knife, about 25 minutes.
• Drain and let cool, then halve the potatoes.
• Meanwhile, in a large, deep skillet, bring the water to a boil.
• Working in batches, add the spinach by handfuls and cook over moderately high heat until wilted.
• Using tongs, transfer the spinach to a colander and repeat with the remaining spinach.
• Squeeze the spinach dry, then transfer it to a food processor and puree.
• Wipe out the skillet.
• Heat the oil in the same skillet.
• Add the onion and cook over moderately high heat, stirring occasionally, until beginning to brown, about 8 minutes.
• Add the garlic, ginger and jalapeños and cook, stirring, until fragrant, about 3 minutes.
• Add the chopped tomatoes and cilantro and cook over moderate heat until most of the liquid has evaporated, about 10 minutes.
• Add the coriander, cumin, paprika and garam masala to the skillet and cook, stirring, for about 2 minutes.
• Slowly stir in the yogurt.
• Add the potatoes and a large pinch of salt, cover and cook over moderately low heat for 5 minutes, stirring occasionally.
• Add the pureed spinach and stir well.
• Cover and simmer for 10 minutes to blend the flavors.
• Season with salt.
• Transfer the potatoes and spinach to a platter or bowl, garnish with the cilantro leaves and cherry tomatoes and serve.

NEW POTATOES IN BUTTER SAUCE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain potatoes and save about 1/2 cup cooking water in the pot.
• Add 2 or 3 potatoes pieces back into the pot with the cooking water and mash them to thicken the sauce a bit. Add butter and stir until melted. Stir in green onions. Return hot potatoes to the pot and stir gently until coated in the sauce.
• Let sit until potatoes soak up the butter sauce, 5 to 7 minutes. Season with salt and pepper if desired. Serve hot.

CREAMY NEW POTATOES AND SPINACH

Steps:

• Cook potatoes in boiling water in large saucepan 15 min. or until tender.
• Meanwhile, microwave Neufchatel, milk and shallots in microwaveable bowl on HIGH 2 to 3 min. or until Neufchatel is melted and mixture is hot, stirring after each minute.
• Drain potatoes. Place spinach leaves in saucepan. Add potatoes, cream cheese sauce and shredded cheese; mix lightly. Transfer to shallow serving bowl; top with bacon. Serve immediately.

ROAST CHICKEN WITH SQUASHED NEW POTATOES & CHEESY CREAMED SPINACH

Steps:

• Heat the oven to 200C/180C fan/gas 6. Halve any large potatoes so they're all roughly the same size. Put in a pan of water, bring to the boil and simmer for 8-10 mins until tender. Drain.
• Tip the potatoes into a large roasting tray to sit in one snug layer. Drizzle with 1 tbsp oil, season and add the lemon zest, garlic, thyme and bay. Toss to coat the potatoes. Use a potato masher to gently crack each potato, being careful not to break them up too much. Place the chicken on top, rub with the rest of the oil and the paprika, then season. Roast for 45 mins until golden brown and cooked through.
• Meanwhile, make the creamed spinach. Boil the kettle and tip the spinach into a colander. Pour over the boiling water to wilt the leaves. Leave to cool.
• Heat the butter in a pan. Add the onion and cook for 8-10 mins until softened. Stir through the garlic for another minute, then the flour for another minute. Pour in the milk, a little at a time, stirring and adding more until you have a smooth sauce. Bring to a simmer and stir continuously until the sauce has thickened.
• Squeeze any liquid out of the spinach, then roughly chop. Add to the sauce along with the nutmeg. Season to taste. Transfer to a baking dish, top with the cheese, and bake for 15 mins until golden.
• Cover the chicken and rest for 5 mins. Set aside 2 legs to cool before chilling for lunch tomorrow. Serve the rest (1 full leg each per adult, a drumstick or thigh each for the children) with the potatoes and spinach alongside some carrots.