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Ingredients
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Potatoes & Spinach
Aromatics & Seasoning
Finishes & Garnish
Method
Potatoes & Spinach
- 1
roast potatoes
Preheat oven to 425°F (220°C). Wash fingerling potatoes and pat dry. Halve any potatoes larger than bite-size so most pieces are uniform (about 1/2–3/4 inch thick). Toss potatoes with 1 tablespoon olive oil and 1/2 teaspoon kosher salt on a rimmed baking sheet. Roast 25–30 minutes, turning once halfway through, until golden-brown and just tender when pierced with a fork. Remove from oven and set aside.
- 2
Aromatics & Seasoning
- 3
saute aromatics
In a large skillet over medium heat, warm remaining 2 tablespoons olive oil and 1 tablespoon butter until butter foams. Add sliced garlic and chopped shallot and cook 1–2 minutes until fragrant and translucent but not browned. Stir in red pepper flakes and black pepper.
- 4
- 5
add spinach & lemon
Reduce heat to medium. Add the packed spinach (and baby greens if using) in batches, stirring to wilt into the potatoes. The spinach will reduce significantly — continue stirring until spinach is fully wilted and any excess liquid has mostly cooked off, about 3–4 minutes. Stir in lemon zest and lemon juice, adjust seasoning to taste.
Finishes & Garnish
- 6