Smashed Potatoes with Spinach
Transform your side dish game with these irresistible Smashed Potatoes with Spinach—a perfect balance of crispy, golden potatoes and tender, garlicky spinach! This flavor-packed recipe begins with baby potatoes boiled until fork-tender, then smashed and roasted to perfection with a hint of paprika for a smoky kick. While the potatoes crisp up, fresh spinach is sautéed with butter and garlic to create a vibrant, nutrient-rich topping. Add a sprinkle of Parmesan cheese for an optional umami boost, and you’ve got a simple yet elegant dish that’s perfect as a side for dinner parties or a standalone vegetarian option. Quick to make and brimming with wholesome ingredients, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 1.5 pounds Baby potatoes
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 4 cups Fresh spinach
- 3 units Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.25 cup Parmesan cheese (optional)
Instructions
Wash the baby potatoes thoroughly to remove dirt, and place them in a large pot.
Fill the pot with water, enough to cover the potatoes, and add a pinch of salt. Bring the water to a boil and cook the potatoes for 12-15 minutes or until fork-tender.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Once the potatoes are cooked, drain them and allow them to cool slightly. Transfer them to the prepared baking sheet.
Using the back of a fork or a potato masher, gently smash each potato to flatten slightly but keep them in one piece.
Drizzle 2 tablespoons of olive oil over the smashed potatoes and season with half of the salt, pepper, and paprika.
Place the baking sheet in the oven and roast for 20 minutes until the edges of the potatoes are golden and crispy.
While the potatoes are roasting, heat a large skillet over medium heat and add 1 tablespoon of olive oil and the butter.
Mince the garlic and sauté it in the skillet for 1-2 minutes until fragrant.
Add the spinach to the skillet, stirring occasionally, and cook for 3-4 minutes until wilted. Season with the remaining salt and pepper.
Once the potatoes are roasted, remove them from the oven and top with the sautéed spinach.
Optionally, sprinkle freshly grated Parmesan cheese on top of the dish for added flavor.
Serve warm as a side dish or a light vegetarian main course.
Nutrition Facts
Calories |
1375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 3472 mg | 151% | |
| Total Carbohydrate | 130.3 g | 47% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 4.9 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 952 mg | 73% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2989 mg | 64% | |
*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.
