New Potatoes With Spinach Capers Food

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.

ITALIAN POTATOES AND 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.

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.