Jono & Jules do food & wine

Spiced Potatoes with Spinach

This is a great Friday or week-night dish which you can easily eat on it’s own, preferably in front of the TV!

Potatoes with Spices & Spinach – serves 3

• 800g large floury potatoes, cut into large pieces
• 5 banana shallots, peeled and halved lengthways
• 1/2 tsp cayenne pepper
• 1 tsp dried chilli flakes
• 1 tsp of crushed garlic
• 1 tsp ground cumin
• 1 tsp turmeric
• 2 tsps sea salt flakes
• 4 tbsp groundnut oil
• a couple of large handfuls spinach
• plain yoghurt
• fresh coriander

Preheat the oven to 200°C/Gas 6.

Cook the potatoes in plenty of salted boiling water for about 15 minutes or until almost tender.

Drain the potatoes and put them in a bowl. Add the shallots and toss with the cayenne, chilli flakes, garlic, cumin and turmeric. Add the salt and oil, then tip into a roasting tin and bake for about 30 minutes or until crisp.

Wash the spinach leaves and put into a pan over a moderate heat, cover with a lid and leave for a couple of minutes to wilt.

Toss the spinach with the potatoes and garnish with a little yoghurt and coriander.

(Original recipe from Eat by Nigel Slater, Fourth Estate, 2013.)