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Crispy New Potatoes with Spinach
Crispy on the outside and creamy in the center, these pan-fried potatoes bring bright, savory flavors to the table. Earthy spinach and briny capers cut through the rich butter, creating a perfectly balanced side dish that pairs well with roasted meats or fish. You'll boil the potatoes first to ensure they're completely tender, then sear them in a hot skillet until a deep golden crust forms. It's a simple technique that transforms basic root vegetables into something truly memorable.
Equipment
- Saucepan
- Skillet
Ingredients
- 500g new potatoes, halved
- 1 tbsp olive oil
- 2 tbsp butter
- 100g spinach
- 2 tbsp capers, drained and rinsed
- 1 Put the potatoes in a large saucepan and cover with cold salted water. Bring to the boil, then simmer for 15 mins until they are tender but still hold their shape, and you can insert a cutlery knife easily.
Instructions
- 1Place the halved potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer for 15 minutes until tender but firm.
- 2Drain the potatoes and let them steam-dry in the colander for a few minutes. Removing surface moisture helps them crisp up better in the pan.
- 3In a large frying pan, heat the olive oil and half of the butter over medium-high heat.
- 4Once the butter begins to foam, arrange the potatoes cut-side down in the pan. Fry them without moving for 5 minutes until the bottoms develop a deep golden crust. Resisting the urge to stir ensures a proper sear.
- 5Stir in the remaining butter, fresh spinach, and drained capers.
- 6Toss everything together for 2 to 3 minutes until the potatoes are well coated and the spinach has completely wilted. Season to taste with salt and black pepper.
Notes
- Variation: For a zesty kick, stir in a little fresh lemon zest and juice along with the spinach and capers.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently in a skillet over medium heat to help the potatoes regain some of their crispness.