Spanish Potatoes and Spinach | Classic Espinacas con Patatas
Spain is famously known for having some great potato dishes, and these Spanish potatoes with spinach are no exception. They’re filled with flavors, made with simple ingredients, and all done in about 30 minutes. Serve these potatoes as a tapas appetizer or even as a side next to your favorite protein.
To make this recipe, I used gold potatoes. But you can use any type of potatoes you like. Though waxy potatoes do work best here. Either way, when you boil the potatoes, you want them al dente. If you overboil them, they will break apart and lose their texture.
As for the spinach, I used fresh bagged spinach. You can also use the regular stuff as well as frozen spinach. Just make sure to fully thaw it out and pat it completely dry. That way, the spinach absorbs all the flavors in the pan.
TIPS & TRICKS to Make this Recipe: You can serve these potatoes warm, at room temperature, or even chilled. They will hold for up to 3 to 4 days in the fridge in an airtight container.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Join Me on Patreon!
Watch the Video Below on How to Make Spanish Potatoes and Spinach
Spanish Potatoes and Spinach | Espinacas con Patatas
Ingredients
- 3 medium potatoes (peeled) 1 1/2 lbs / 700 grams
- 2 bay leaves
- 5 tbsp extra virgin olive oil 75 ml
- 10 oz fresh bagged spinach 300 grams
- 8 cloves garlic (thinly sliced)
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/2 tsp ground cumin 1.50 grams
- sea salt & black pepper
Instructions
-
Cut the potatoes into 3/4-inch pieces (2 cm), then add the potatoes into a stockpot, all in a flat layer, and fill with water, just enough to cover the potatoes, then season generously with salt, add in the bay leaves, and heat with a high heat
-
In the meantime, heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) olive oil
-
While the oil is heating, roughly chop the spinach
-
Add the spinach into the hot fry pan (in batches) and mix together so it easily wilts
-
Once all the spinach has been added and it's lightly wilted, turn off the heat, then season with salt & pepper and mix together, and then transfer the spinach into a fine sieve with a bowl underneath
-
About 15 minutes after turning on the heat on the potatoes, they should be cooked al dente, you can always pierce them with a toothpick, and if it goes in but with some resistance, they are ready, drain the potatoes into a colander
-
Heat the same fry pan with a medium heat and add in 3 tbsp (45 ml) olive oil
-
After a couple of minutes, add in the sliced garlic, and mix continuously
-
Once the garlic is lightly sautéed, about 1 minute, add in the boiled potatoes and mix together, fry for 5 to 7 minutes or until the potatoes are lightly golden fried, then add in the spinach, paprika, cumin, and season with salt & pepper, and mix together until well mixed
-
Serve warm, at room temperature, or even chilled, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
Discover more from Spain on a Fork
Subscribe to get the latest posts sent to your email.
