Spinach • Tomato • Chevre Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

If using small whole baby potatoes, halve or quarter them so pieces are roughly 1–1½ inches. Pat dry with a towel so they roast crisply.

In a large bowl, toss the potatoes with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until evenly coated.

Spread potatoes in a single layer on the prepared baking sheet, cut side down where appropriate, leaving small gaps so they roast instead of steam.

Roast for 20–25 minutes, shaking or flipping once at 12–15 minutes, until golden brown and tender when pierced with a fork. Total time depends on potato size; test for doneness.

When potatoes are done, remove from oven and, if using, toss with chopped parsley. Keep warm while you prepare the spinach and toast.

While potatoes roast (or in a skillet after they finish), heat 1 tablespoon olive oil in a large skillet over medium heat.

Add the minced shallot and cook, stirring, for 2–3 minutes until softened and translucent but not browned.

Add the sliced garlic and cook for 30–45 seconds until fragrant.

Add the halved cherry tomatoes and cook 2–3 minutes until they soften slightly and release some juice.

Add the baby spinach in batches, stirring and wilting each addition until all the spinach is just wilted (about 2–3 minutes total).

Season with 1 teaspoon lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Remove from heat and keep warm.

Toast the bread: brush each slice lightly with 1 teaspoon olive oil or melted butter if desired and toast to your preference in a toaster or under the broiler (watching carefully) until golden and crisp.

Spread the soft chèvre over each toast slice while warm so it softens and becomes spreadable.

Divide the roasted potatoes between plates. Top with a generous portion of the sautéed spinach and tomatoes.

Place the chèvre toast alongside the potatoes and spinach, or break pieces of toast and use to scoop. Sprinkle a pinch of red pepper flakes and a few flakes of sea salt over the finished dish if desired.

Serve immediately so potatoes remain crisp and spinach is warm.