New Potatoes With Spinach Capers Recipes

ROASTED POTATOES AND SPINACH

Roasted Potatoes and Spinach image

Crispy potatoes meet garlicky spinach for the perfect side dish.

Provided by Food Network

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 pound small red-skinned potatoes, quartered
4 tablespoons unsalted butter, melted
1 tablespoon grainy mustard
Kosher salt and freshly ground black pepper
One 5-ounce container baby spinach
2 cloves garlic, finely chopped

Steps:

Preheat the oven to 400 degrees F.
Toss the potatoes with the butter and mustard on a baking sheet until coated; season with salt and pepper. Roast, stirring once halfway through, until the potatoes are browned and tender, about 25 minutes. Stir in the spinach and garlic and continue to roast until the spinach is wilted, 1 to 2 minutes more. Adjust the seasoning with additional salt and pepper.
Copyright 2016 Television Food Network, G.P. All rights reserved

ITALIAN POTATOES AND SPINACH

Italian Potatoes and Spinach image

Caution! This is quite addictive. I made this wonderful peasant style recipe tonight with some changes from the original. This is my adapted version.

Provided by Lorac

Categories Spinach

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

4 large russet potatoes, peeled and diced
3 tablespoons olive oil
6 -8 garlic cloves, thinly sliced
1 -2 teaspoon red pepper flakes
salt and pepper
1 (9 ounce) package microwavable package fresh spinach

Steps:

Cook potatoes in boiling salted water until tender and drain in a colander reserving 1/4 cup of liquid.
Let potatoes steam 3 minutes, shaking once, then remove to a serving dish.
While potatoes are cooking, place oil, garlic and red pepper flakes in a small skillet and cook slowly over low heat until garlic is lightly browned.
When potatoes are ready, cook spinach according to package directions.
Add spinach, garlic-pepper oil (and some reserved liquid if needed) to potatoes, toss, season with salt and pepper and serve at once.

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Halve the potatoes lengthwise and boil them in salted water for about 15 minutes, depending on size, until tender. Drain and leave uncovered to steam off.
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