Best New Potatoes With Spinach Capers Recipes

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

Ingredients

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.
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BACON, SPINACH AND CREAM POTATOES

Bacon, Spinach and Cream Potatoes image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 28m

Yield 6 servings

Number Of Ingredients 9

Ingredients

3 pounds Idaho potatoes, peeled and sliced
Salt
Extra-virgin olive oil
4 strips center cut bacon, chopped
1 medium onion, quartered and thinly sliced
1 cup cream
2 boxes frozen chopped spinach, defrosted and wrung out in a kitchen towel
Salt and pepper
1/4 teaspoon freshly grated nutmeg, eyeball it

Steps:

Place potatoes in a pot and cover with water. Bring up to a boil, salt water and cook until tender, 12 to 15 minutes.
To a small skillet over medium heat add a little extra-virgin olive oil and bacon and brown, 7 to 8 minutes. Add onions and cook until soft, 5 minutes more.
Drain the potatoes and place back in the hot pot. Add bacon, onions and defrosted spinach to potatoes, mash to combine then add cream. Mash until smooth and season the mixture with salt, pepper and nutmeg.

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

Ingredients

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