Diced Potatoes With Spinach Recipes

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ITALIAN POTATOES AND SPINACH



Italian Potatoes and Spinach image

Caution! This is quite addictive. I made this wonderful peasant style recipe tonight with some changes from the original. This is my adapted version.

Provided by Lorac

Categories     Spinach

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 large russet potatoes, peeled and diced
3 tablespoons olive oil
6 -8 garlic cloves, thinly sliced
1 -2 teaspoon red pepper flakes
salt and pepper
1 (9 ounce) package microwavable package fresh spinach

Steps:

  • Cook potatoes in boiling salted water until tender and drain in a colander reserving 1/4 cup of liquid.
  • Let potatoes steam 3 minutes, shaking once, then remove to a serving dish.
  • While potatoes are cooking, place oil, garlic and red pepper flakes in a small skillet and cook slowly over low heat until garlic is lightly browned.
  • When potatoes are ready, cook spinach according to package directions.
  • Add spinach, garlic-pepper oil (and some reserved liquid if needed) to potatoes, toss, season with salt and pepper and serve at once.

SPINACH POTATOES



Spinach Potatoes image

This is a rich and cheesy potato dish filled with spinach and Italian bacon.

Provided by ERINSANDERS

Categories     Side Dish     Potato Side Dish Recipes

Time 2h15m

Yield 12

Number Of Ingredients 8

2 tablespoons butter
1 large onion, chopped
2 (3 ounce) packages pancetta bacon, finely chopped
5 large potatoes, peeled and thinly sliced
salt and pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 cups shredded Mexican cheese blend
1 pint heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • Melt the butter in a skillet over medium heat, and saute the onion and pancetta until onion is tender and pancetta is cooked through.
  • Alternately layer the potato slices, salt and pepper, pancetta and onion mixture, spinach, and cheese in the prepared baking dish. Pour the heavy cream over all.
  • Cover, and bake 1 hour in the preheated oven. Uncover, and continue baking 30 minutes, until bubbly and lightly browned.

Nutrition Facts : Calories 521.5 calories, Carbohydrate 31.7 g, Cholesterol 112.2 mg, Fat 37.6 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 22.6 g, Sodium 712.8 mg, Sugar 1.9 g

SPINACH POTATOES



Spinach Potatoes image

This potato dish is considered a special treat even by my grandchildren and great-grandchildren. It came to me from a dear friend who was raised on a farm in Kansas, and it's one of my personal favorites. The creamy spuds, spinach and melted cheese provide down-home flavor that can't be beat. It's a great side to bring to a potluck.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8-10 servings.

Number Of Ingredients 10

6 to 8 potatoes, peeled and diced
3/4 cup sour cream
1/2 cup butter, melted
2 tablespoons sugar
2 teaspoons salt
1/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, cooked and drained
2 tablespoons minced chives
1-1/4 teaspoons dill weed
1 cup shredded cheddar cheese

Steps:

  • In a bowl, combine the potatoes, sour cream, butter, sugar, salt and pepper. Add the spinach, chives and dill. Spoon into a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 400° for 20 minutes or until heated through.

Nutrition Facts :

DICED POTATOES WITH SPINACH



Diced Potatoes With Spinach image

A simple, spicy (but not too much) side dish, adapted from Madhur Jaffrey's World of the East Vegetarian Cooking. I didn't have quite enough spinach on hand when I made this, so I added about half a can of chickpeas, which fit in nicely with the flavors and textures.

Provided by pattikay in L.A.

Categories     Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

5 medium waxy potatoes (I used Yukon gold)
1 tablespoon salt
1 lb fresh spinach (or 10 oz pkg frozen chopped spinach)
6 tablespoons vegetable oil (or ghee, I probably only used about 4 T)
1/2 teaspoon whole mustard seeds
1 onion, peeled and chopped
2 garlic cloves, peeled and minced
1 teaspoon garam masala
1/8 teaspoon cayenne pepper (optional)
1/2 cup chickpeas (optional, I used canned, drain first)

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.).

Nutrition Facts : Calories 462.9, Fat 21.6, SaturatedFat 2.8, Sodium 1940.6, Carbohydrate 60.8, Fiber 10.2, Sugar 3.8, Protein 10.6

SPICED POTATOES AND SPINACH



Spiced Potatoes and Spinach image

Provided by Danny Boome

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

2 pounds Yukon gold potatoes, quartered
Pinch salt, for water
1 tablespoon butter
2 cloves garlic, minced
1 small onion, halved and thinly sliced
1 teaspoon curry powder
4 cups baby spinach
1 large tomato, diced

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.

ROASTED POTATOES AND SPINACH



Roasted Potatoes and Spinach image

Crispy potatoes meet garlicky spinach for the perfect side dish.

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

1 pound small red-skinned potatoes, quartered
4 tablespoons unsalted butter, melted
1 tablespoon grainy mustard
Kosher salt and freshly ground black pepper
One 5-ounce container baby spinach
2 cloves garlic, finely chopped

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the potatoes with the butter and mustard on a baking sheet until coated; season with salt and pepper. Roast, stirring once halfway through, until the potatoes are browned and tender, about 25 minutes. Stir in the spinach and garlic and continue to roast until the spinach is wilted, 1 to 2 minutes more. Adjust the seasoning with additional salt and pepper.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

SPINACH POTATOES AU GRATIN



Spinach Potatoes Au Gratin image

"This creamy mixture of sliced potatoes and spinach makes a pretty side dish," writes Edna Shaffer of Beulah, Michigan. "It may sound like it's labor-intensive, but it's not," she assures.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 11

5 cups thinly sliced red potatoes (about 7 large potatoes)
1/4 cup water
3 tablespoons butter
1/4 cup chopped onion
1/4 cup all-purpose flour
2 cups whole milk
1 cup shredded cheddar cheese
1 teaspoon salt
1 cup chopped fresh spinach
1 tablespoon diced pimientos
4 bacon strips, cooked and crumbled

Steps:

  • In a 2-qt. microwave-safe dish, combine potatoes and water. Cover and microwave on high for 5-6 minutes or until potatoes are tender, stirring twice. Drain; set potatoes aside. , In a large microwave-safe bowl, heat butter on high until melted, about 15 seconds. Add onion. Microwave, uncovered, for 30-60 seconds or until tender, stirring once. , Whisk in flour until blended. Gradually stir in the milk. Cook, uncovered, on high for 1-1/2 minutes; stir. Cook 2-3 minutes longer, stirring every minute, or until sauce is thickened and bubbly. Stir in cheese and salt. Pour over potatoes. Add spinach and pimientos; mix well. , Microwave, uncovered, on high for 1-2 minutes or until heated through, stirring once. Sprinkle with bacon.

Nutrition Facts : Calories 233 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 521mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.

ROASTED POTATOES WITH GREENS



Roasted Potatoes with Greens image

Roasted potatoes mingle with fresh spinach in a sauce of garlic, butter, sea salt and fresh rosemary. Finish with a drizzle of olive oil and/or a good shredded hard cheese like Parmesan or Pecorino if you like.

Provided by Lisa Nichols

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 40m

Yield 2

Number Of Ingredients 6

6 small red potatoes, quartered
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
sea salt and ground black pepper to taste
1 cup fresh spinach leaves

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.

Nutrition Facts : Calories 419.1 calories, Carbohydrate 73.2 g, Cholesterol 30.5 mg, Fat 12 g, Fiber 5.5 g, Protein 7.3 g, SaturatedFat 7.4 g, Sodium 110.9 mg, Sugar 5.7 g

CREAMED MASHED POTATOES WITH SPINACH



Creamed Mashed Potatoes with Spinach image

Categories     Milk/Cream     Potato     Side     Spinach     Fall     Simmer     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

2 lb boiling potatoes (preferably Yukon Gold)
1/2 cup heavy cream
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
4 oz baby spinach (6 cups)

Steps:

  • Cover potatoes with salted cold water by 1 inchin a large saucepan and simmer, uncovered, until tender, 20 to 30 minutes.
  • While potatoes are simmering, bring cream, butter, salt, and pepper to a simmer in a small saucepan. Remove from heat and keep warm, covered.
  • Drain potatoes in a colander and cool slightly. Peel potatoes and mash in large saucepan.
  • Stir spinach into warm cream, tossing to coat, and when slightly wilted (after about 1 minute), immediately add to potatoes. Mash potatoes until almost smooth. Serve immediately.

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