Italian Potatoes and Spinach
Transform your weeknight dinners with the comforting and flavorful "Italian Potatoes and Spinach." This easy-to-make recipe pairs tender Yukon Gold potatoes with vibrant baby spinach, all sautéed in fragrant extra virgin olive oil and seasoned with fresh rosemary and thyme. A touch of garlic adds warmth, while a drizzle of zesty lemon juice brightens the dish. Perfectly golden and slightly crispy potatoes mingle with wilted spinach for a balanced and wholesome side dish or light vegetarian main course. Optional grated Parmesan cheese adds a savory finish, making this recipe an irresistible addition to your table. Ready in just 40 minutes and packed with Mediterranean-inspired goodness, "Italian Potatoes and Spinach" is a versatile and crowd-pleasing dish that’s as nutritious as it is delicious.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 6 cups Baby spinach
- 3 tablespoons Extra virgin olive oil
- 3 Garlic cloves, minced
- 1 teaspoon Fresh rosemary, finely chopped
- 1 teaspoon Fresh thyme, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Lemon juice
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Wash, peel (optional), and dice the Yukon Gold potatoes into 1-inch cubes. Place them in a pot and cover with cold water. Add a pinch of salt.
Bring the pot to a boil over medium-high heat. Cook the potatoes for 8-10 minutes, or until fork-tender. Drain and set aside to cool slightly.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the boiled potatoes to the skillet in a single layer. Season with salt, pepper, rosemary, and thyme. Cook for 5-7 minutes, stirring occasionally, until the potatoes are golden brown and slightly crispy.
Add the baby spinach to the skillet in batches, stirring constantly to wilt the spinach evenly. This should take about 2-3 minutes.
Drizzle the remaining 1 tablespoon of olive oil and the lemon juice over the dish. Toss gently to combine.
Taste and adjust seasoning with additional salt or pepper, if needed. If using Parmesan cheese, sprinkle it over the dish before serving.
Serve warm as a side dish or light main course. Enjoy!
Nutrition Facts
Calories |
254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 674 mg | 29% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 1.2 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 662 mg | 14% | |
*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.
