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.)
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