Diced Potatoes With Spinach Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place the potatoes in a single layer in a ceramic casserole dish. Melt the butter in a skillet over medium heat. Add garlic, and cook until golden. Stir in the rosemary, and cook just until fragrant. Pour over the potatoes in the dish. Season with sea salt and pepper.
• Roast uncovered for about 30 minutes in the preheated oven, until the potatoes are fork tender. Remove from the oven, and toss with the spinach leaves. Return to the oven for 1 to 2 minutes, until the spinach has wilted.

Steps:

• Place potatoes in a pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes.
• Squeeze the water from spinach in a clean dish towel.
• Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream, add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consistency.

Steps:

• Bring 2 1/2 qts water to a boil. Peel potatoes and cut into 3/4 inch cubes, then add to boiling water with 1 T salt.
• Bring to a boil again. Cover, turn heat to low and cook potatoes till just tender, about 6 minutes. Do not overcook.
• Drain, spread out and leave to cool (I just left mine in the colander rather than spread and it was fine).
• If using fresh spinach, wash and drop into large kettle of boiling water to wilt.
• Drain and squeeze out as much liquid as you can and chop fine. (if using frozen, cook according to package directions, drain and squeeze out liquid) Set spinach aside.
• Heat oil in a heavy, 12-inch, preferably nonstick skillet over medium high heat.
• When very hot, put in mustard seeds. As soon as the seeds begin to pop (a few seconds), add the onion and garlic.
• Turn heat to medium and fry for 3-4 minutes. Onions should turn very lightly brown on the edges.
• Put chopped spinach in skillet and keep stirring and frying for about 10 minutes.
• Add the cooked potatoes, garam masala and cayenne pepper and chickpeas (if desired). Stir and mix gently till potatoes are heated through. (Add a dash of salt if needed.).

Steps:

• In a large pot, cover the potatoes with cold water, add some salt then bring to a simmer. Cook, uncovered, until tender when pierced with a knife, about 20 minutes. Drain the potatoes.
• Melt the butter in a large skillet over medium heat. Add the garlic and the onion and cook until the onion has softened, about 2 minutes. Add the potatoes. Stir in the curry powder, then add the spinach and tomato. Cook and stir until the spinach has wilted and all the flavors have merged together, about 2 more minutes. Serve warm.

Steps:

• Place potatoes, garlic, and enough water to cover in a medium saucepan.
• Bring to a boil, then reduce heat and cook, covered, until the potatoes are fork-tender (15-20 minutes).
• Add in the spinach, stirring, just until wilted.
• Drain the potatoes, garlic, and spinach.
• Return the mixture to the saucepan and add sour cream.
• Mash with a potato masher until the mixture is chunky.
• Stir in the chives, salt, pepper, and nutmeg and serve at once.