Smashing Potatoes And Spinach

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 12 small small red potatoes, cleaned and skin left on (about 2-inch diameter)
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 2 tablespoons lemon juice
• 2 tablespoons dry wine
• 1/2 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon sugar
• 1/2 cup olive oil
• 1/4 cup red onion, finely chopped
• 2 cups baby fresh spinach leaves, loosely packed
• additional salt

Recipe

• 1 preheat oven to 400 degrees f.
• 2 place potatoes on cutting board and give them each one good whack with a meat mallet to crack them (or you could just prick them with a fork if you wish).
• 3 place potatoes in large bowl and drizzle with 1/4 cup olive oil and sprinkle with salt, tossing well to coat.
• 4 roast potatoes on shallow pan until tender, about 25 minutes depending on the size of your potatoes.
• 5 mix lemon juice, wine, coriander, garam masala and sugar in a bowl.
• 6 slowly whisk in remaining 1/2 cup of oil, whisking constantly to blend well and set aside.
• 7 when potatoes are near done, heat lemon and oil mixture in a skillet over medium heat, just to a low simmer.
• 8 add the spinach and cook until just wilted, only a minute or two, and remove from heat.
• 9 place the potatoes in a large bowl and smash them with a fork (and knife if necessary), breaking them apart into coarse pieces.
• 10 sprinkle the red onion over the potatoes, then pour the spinach and vinaigrette mixture over the potatoes and toss thoroughly.
• 11 be sure to taste them and season with more salt as needed.
• 12 cover with foil and let stand about 5 minutes before serving.