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CREAMY Roasted Potatoes with Spinach & Garlic

Course Appetizer, Side Dish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 3 yukon gold potatoes
  • 1/2 onion
  • 4 cloves garlic
  • 2 cups fresh spinach 450 grams
  • 1/2 cup Greek yogurt 140 grams
  • 3 tbsp extra virgin olive oil 50 ml
  • pinch sea salt
  • dash freshly cracked black pepper

Instructions

  1. Wash and pat dry 3 yukon gold potatoes, cut the potatoes into 1/2 inch (1.27 cm) pieces, I like to cut each potato into 4 evenly sized quarters, cut each quarter down the middle and into 1/2 inch pieces, add the cut potatoes into a large bowl, drizzle in a generous tbsp of extra virgin olive oil, season with sea salt & black pepper, toss together until well combined

  2. Transfer the potatoes into a baking tray lined with parchment paper, make sure they are all in a single layer so they evenly cook, add into a preheated oven, bake + broil option 250 C - 475 F

  3. Meanwhile, finely mince 4 cloves of garlic, finely dice 1/2 onion and measure out 2 cups of fresh spinach, add the spinach into a cutting board and roughly chop

  4. Heat a large frying pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the diced onions and minced garlic, mix around with the olive oil, after 3 to 4 minutes add in the chopped spinach and continue to mix, once the spinach has welted (about 90 seconds), turn off the heat, add in 1/2 cup Greek yogurt at room temperature and season everything with sea salt & black pepper, mix together until well combined

  5. About 22 to 23 minutes after adding the potatoes into the oven, they should be perfectly roasted, remove from the oven, transfer the potatoes into the pan with the Greek yogurt and spinach mixture, mix together until all the potatoes are coated in the mixture

  6. Transfer the potatoes into a shallow bowl and serve at once, enjoy!