New Potatoes With Spinach Capers Recipes

NEW POTATOES WITH SPINACH & CAPERS

Steps:

• Put the potatoes in a large saucepan and cover with cold salted water. Bring to the boil, then simmer for 15 mins until they are tender but still hold their shape, and you can insert a cutlery knife easily.
• Drain the potatoes and allow to steam-dry. Heat the oil with 1 tbsp of the butter in a large frying pan over a medium-high heat. Once the butter is foaming, add the potatoes, cut-side down, and fry undisturbed for 5 mins until golden.
• Add the remaining butter along with the spinach, capers, lemon zest and juice. Stir everything together for a few mins so that the potatoes are coated and the spinach has wilted, then season to taste with salt and black pepper.

ROASTED POTATOES AND SPINACH

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.
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POTATO SPINACH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 2 quart casserole dish.
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
• In a large bowl combine mashed potatoes, spinach, sour cream, butter, green onions, salt and pepper. Spoon into prepared dish.
• Bake for 15 minutes. Top with cheese and bake 5 minutes longer.

SPINACH POTATOES

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.

TINY NEW POTATOES WITH LEMON, CAPERS, GARLIC AND MINT

Steps:

• Remove a spiral of skin from each potato with a small, sharp knife.
• Cook the potatoes in 4 quarts of salted boiling water until just tender, 20-30 minutes.
• Drain Combine the grated lemon rind, capers, garlic, mint, and salt in a bowl.
• In a large skillet, heat the oil.
• Add the potatoes and saute them until they are golden brown.
• Add the lemon juice and lemon rind mixture, and toss well.
• Season with the pepper.

NEW POTATOES IN SPINACH SAUCE

Steps:

• Put the potatoes in a large pot of salted water and bring to a boil.
• Boil over moderate heat until tender when pierced with a knife, about 25 minutes.
• Drain and let cool, then halve the potatoes.
• Meanwhile, in a large, deep skillet, bring the water to a boil.
• Working in batches, add the spinach by handfuls and cook over moderately high heat until wilted.
• Using tongs, transfer the spinach to a colander and repeat with the remaining spinach.
• Squeeze the spinach dry, then transfer it to a food processor and puree.
• Wipe out the skillet.
• Heat the oil in the same skillet.
• Add the onion and cook over moderately high heat, stirring occasionally, until beginning to brown, about 8 minutes.
• Add the garlic, ginger and jalapeños and cook, stirring, until fragrant, about 3 minutes.
• Add the chopped tomatoes and cilantro and cook over moderate heat until most of the liquid has evaporated, about 10 minutes.
• Add the coriander, cumin, paprika and garam masala to the skillet and cook, stirring, for about 2 minutes.
• Slowly stir in the yogurt.
• Add the potatoes and a large pinch of salt, cover and cook over moderately low heat for 5 minutes, stirring occasionally.
• Add the pureed spinach and stir well.
• Cover and simmer for 10 minutes to blend the flavors.
• Season with salt.
• Transfer the potatoes and spinach to a platter or bowl, garnish with the cilantro leaves and cherry tomatoes and serve.

SPINACH POTATOES

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.