Potato, Spinach, & Mushroom Recipe

Parboil potatoes

Place cubed potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until just tender when pierced with a fork, about 8–10 minutes. Drain thoroughly and set aside in a colander to steam-dry for 5 minutes.

While potatoes cook, prepare spinach and mushrooms: pat mushrooms dry if needed and slice; rinse and shake-dry spinach and remove any thick stems.

Heat a large (12-inch) skillet over medium-high heat. Add olive oil and butter. When butter foams, add diced onion and a pinch of salt. Sauté until translucent and beginning to brown at the edges, 5–6 minutes.

Add sliced mushrooms to the skillet in a single layer if possible. Cook without stirring for 2 minutes to develop color, then stir and cook another 3–4 minutes until mushrooms release moisture and begin to brown.

Stir in minced garlic and cook 30–45 seconds until fragrant, taking care not to burn it.

Season the mushroom-onion mixture with smoked paprika, remaining salt (use the rest of the 1 tsp), black pepper, and red pepper flakes if using. Stir to combine.

Add the drained potatoes to the skillet. Increase heat to medium-high and let the potatoes sit undisturbed for 2–3 minutes to form a light crust. Gently toss or turn the potatoes, cooking another 3–4 minutes until edges are golden. Taste and adjust salt and pepper if needed.

Pour the cup of broth into the pan and stir to deglaze, scraping any browned bits from the bottom. Reduce heat to medium, cover, and simmer 3 minutes to allow flavors to meld and evaporate excess liquid.

Remove the lid and add the spinach in handfuls, stirring until wilted—about 1–2 minutes. Cook until liquid is mostly evaporated but the dish remains moist.

Finish by stirring in lemon juice and grated Parmesan, if using. Taste and correct seasoning. If you want extra richness, add a small pat (1/2 tbs) of butter and swirl to melt.

Serve hot as a main vegetarian dish or as a side. Garnish with additional cracked black pepper or a sprinkle of Parmesan.