Time: 40 min.
Complexity: easily
Servings: 4

Crispy baked potatoes with garlicky spinach make a wonderful side dish for any meal. After adding the spinach to the potatoes, return everything to the oven for just a minute to wilt the greens without losing their vitamins and juiciness.

Ingredients:

• 450 g small red potatoes, cut into quarters
• 4 tbsp unsalted butter, melted
• 1 tbsp. grainy mustard
• 150 g of young spinach
• 2 cloves garlic, finely chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

red potatoes, spinach, whole grain mustard, garlic

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Preparation:

Step 1
• Preheat oven to 200°C.
Step 2
• Toss the potatoes with butter and mustard on a baking sheet; season with salt and pepper. Bake, stirring once, until the potatoes are golden brown and tender, about 25 minutes. Add the spinach and garlic and continue baking until the spinach wilts, another 1–2 minutes. Season with salt and pepper to taste.

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