Name: Sauteed Spinach and Potatoes recipe
Ingredients: 1.5 lbs (about 680g) potatoes (Yukon Gold, red potatoes, or baby potatoes recommended), scrubbed and cut into ¾-inch to 1-inch cubes; 1 tablespoon olive oil (plus more if needed); 3-4 cloves garlic, minced; 10 ounces (about 280g) fresh spinach (baby spinach or mature spinach, roughly chopped if leaves are large); ½ teaspoon sea salt, or to taste; ¼ teaspoon black pepper, or to taste; Pinch of red pepper flakes (optional, for a hint of spice); Optional for finishing: A squeeze of fresh lemon juice or a drizzle of balsamic glaze.

Ingredients

Scale

- 1.5 lbs (about 680g) potatoes (Yukon Gold, red potatoes, or baby potatoes recommended), scrubbed and cut into ¾-inch to 1-inch cubes

- 1 tablespoon olive oil (plus more if needed)

- 3–4 cloves garlic, minced

- 10 ounces (about 280g) fresh spinach (baby spinach or mature spinach, roughly chopped if leaves are large)

- ½ teaspoon sea salt, or to taste

- ¼ teaspoon black pepper, or to taste

- Pinch of red pepper flakes (optional, for a hint of spice)

- Optional for finishing: A squeeze of fresh lemon juice or a drizzle of balsamic glaze.

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Instructions

1. Prepare the Potatoes (Par-boil for best results):
  - - Place the cubed potatoes in a medium saucepan and cover with cold water. Add a pinch of salt to the water.
  - - Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 5-7 minutes, or until the potatoes are just fork-tender but still hold their shape well (you don’t want them mushy). They should not be fully cooked.
  - - Drain the potatoes thoroughly in a colander and let them sit for a few minutes to steam dry. This helps them crisp up better when sautéed.
  - - (Alternative, no-boil method: If skipping par-boiling, ensure potato cubes are no larger than ¾-inch. You’ll need to cook them longer in the skillet, covered, over medium-low heat until tender, which might take 15-20 minutes before proceeding to brown them.)

1. Sauté the Potatoes:
  - - Heat 1 tablespoon of olive oil in a large skillet (cast iron works wonderfully) over medium-high heat.
  - - Once the oil is shimmering, add the drained and dried potatoes to the skillet in a single layer. Try not to overcrowd the pan; use two pans if necessary or cook in batches.
  - - Cook for 8-12 minutes, flipping or stirring occasionally, until the potatoes are golden brown and crispy on all sides. Season with about half of the salt, pepper, and red pepper flakes (if using) during the last few minutes of cooking.
  - - Once potatoes are browned and tender, push them to one side of the skillet, or temporarily remove them to a plate if your skillet is small.

1. Sauté Garlic and Wilt Spinach:
  - - Reduce the heat to medium or medium-low. If the pan looks dry, add another drizzle of olive oil to the empty side of the skillet.
  - - Add the minced garlic to the empty side of the skillet and cook for about 30-60 seconds, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
  - - Add the fresh spinach to the skillet (it might look like a lot, but it will wilt down significantly). If using a large amount of spinach, you may need to add it in batches.
  - - Stir gently and continuously until the spinach is wilted, which should take about 2-4 minutes.

1. Combine and Finish:
  - - Once the spinach is wilted, stir it together with the potatoes.
  - - Season with the remaining salt and pepper, or to your taste.
  - - If using, squeeze fresh lemon juice over the mixture or drizzle with balsamic glaze.
  - - Stir one last time to combine all flavors.

1. Serve:
  - - Serve immediately while warm.

Nutrition

Serving Size: one normal portion
Calories: 200-280