New Potatoes in Spinach Sauce
Transform your dinner table with this vibrant and creamy recipe for New Potatoes in Spinach Sauce, a comforting yet elegant dish that showcases tender, skin-on new potatoes tossed in a luscious spinach-infused cream sauce. Perfectly balanced with earthy cumin, smoky paprika, and a hint of garlic, this recipe highlights the natural sweetness of fresh spinach blended into a silky, green sauce. The dish comes together with a medley of flavors that simmer to perfection, creating an irresistibly rich, restaurant-quality meal in just 45 minutes. Ideal as a comforting side dish or a satisfying vegetarian main, this recipe is both easy to prepare and visually stunning, making it a go-to choice for wholesome family meals or when entertaining guests.
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Recipe Information
Ingredients
- 500 grams new potatoes
- 250 grams fresh spinach
- 1 medium onion
- 2 small garlic cloves
- 120 ml heavy cream
- 100 ml vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 liter water
Instructions
Wash the new potatoes thoroughly, leaving the skin on. If the potatoes are large, cut them into halves or quarters to ensure even cooking.
Bring 1 liter of water to a boil in a large pot. Add a pinch of salt and the new potatoes. Boil for 15-20 minutes, or until fork-tender. Drain the potatoes and set aside.
While the potatoes are boiling, prepare the spinach sauce. Wash the spinach leaves and set them aside.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large pan over medium heat.
Finely chop the onion and garlic. Add them to the pan and sauté for 3-4 minutes, or until softened and translucent.
Add the ground cumin and smoked paprika to the onion-garlic mix. Cook for another minute to release the spices' aroma.
Add the fresh spinach leaves to the pan. Stir and cook for 2-3 minutes, or until they wilt down completely.
Pour in the vegetable broth and let it simmer for 2 minutes. Remove the pan from the heat and let the mixture cool slightly.
Use an immersion blender or a regular blender to purée the spinach mixture until smooth and creamy.
Return the spinach sauce to the pan over low heat. Stir in the heavy cream, salt, and black pepper. Adjust seasoning to taste.
Add the boiled potatoes to the spinach sauce, tossing gently to coat them evenly.
Let the potatoes simmer in the sauce for 5-7 minutes on low heat to absorb the flavors.
Remove from heat and serve warm. Garnish with a sprinkle of smoked paprika or fresh herbs, if desired.
Nutrition Facts
Calories |
1315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.4 g | 104% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 2968 mg | 129% | |
| Total Carbohydrate | 122.4 g | 45% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 12.2 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2631 mg | 56% | |
*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.
