Diced Potatoes with Spinach
Elevate your side dish game with this irresistible recipe for Diced Potatoes with Spinach! Featuring golden-brown russet potato cubes paired with tender, wilted spinach, this hearty and healthy dish is a perfect balance of comforting flavors and wholesome ingredients. Seasoned with fragrant garlic, earthy thyme, and a touch of paprika for a subtle kick, these sautéed potatoes are coated in a light olive oil glaze that melds everything together beautifully. Ready in just 35 minutes, this quick and versatile recipe is ideal for weeknight dinners or as a crowd-pleasing side for your favorite mains. Whether served warm on its own or alongside roasted meats or grilled fish, these crispy potatoes with vibrant green spinach are bound to become a household favorite. Perfect for those seeking easy vegetarian recipes filled with robust flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Russet potatoes
- 4 cups Fresh spinach
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground paprika
- 0.5 teaspoon Dried thyme
- 2 tablespoons Water
Instructions
Peel and dice the russet potatoes into 1/2-inch cubes. Rinse them under cold water to remove excess starch, then pat them dry with a clean kitchen towel.
Mince the garlic cloves and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced potatoes to the skillet. Stir to coat them evenly with the oil.
Sprinkle the potatoes with salt, black pepper, paprika, and dried thyme. Stir again to distribute the seasonings.
Cover the skillet with a lid and let the potatoes cook for 10–12 minutes, stirring occasionally, until they start to soften and develop a golden-brown crust.
Add the minced garlic to the skillet and stir to combine. Cook for an additional 1–2 minutes until the garlic becomes fragrant.
Add the fresh spinach to the skillet, one cup at a time, stirring after each addition to help it wilt down.
Once all the spinach is incorporated, drizzle 1 tablespoon of olive oil and add 2 tablespoons of water to the skillet. Cover the skillet and cook for another 3–4 minutes to allow the spinach to fully wilt and the potatoes to become tender.
Remove the lid and stir to combine everything. Check for seasoning and adjust with additional salt or pepper if needed.
Serve warm as a side dish or enjoy on its own for a light, flavorful meal.
Nutrition Facts
Calories |
1096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2551 mg | 111% | |
| Total Carbohydrate | 160.3 g | 58% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 8.0 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3931 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
