Potatoes in a Spinach Sauce

by angelika on April 27, 2012

If you have toddlers or small kids, you know how satisfying it is to see your kids devour a meal that is rich in dark leafy greens, or vegetables that kids are not often associated with. I’ve said before that I have one adventurous eater, and one picky one. Finding ways to balance the diet of my picky eater can be challenging. Enter this potato dish, slightly reminiscent of an Indian Saag Aloo, but heavy on the aloo and lighter in the saag and spices. These potatoes looked to my son like pesto potatoes, but had a slightly different flavor profile. At no time did he think, I am eating several cups of spinach tonight. (I’d tell him, but he had already announced that spinach was on his list of “no go” foods, so we’ll tackle food honesty later) Everyone ate this up, even Mr Picky. They made a delicious side dish, (ok main dish for the kids) and an even tastier lunch the next day. 

Potatoes in a Spinach Sauce

4 cups diced red potatoes
4 cups washed spinach
2 tablespoons olive oil
1 yellow onion, diced
1/2 teaspoon cumin seeds
1/2 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon garam masala

1/4 cup plain yogurt
salt to taste

Add the diced potatoes to cold salted water, then bring to a boil. Once the water is boiling wait 2-3 minutes, then drain the potatoes. This, in my experience, gives you the perfect par boiled potato. Just right for adding to a gratin or finishing in a frying pan.
In a saucepan heat 1 tablespoon olive oil and lightly brown the onion. 7-10 minutes. When the onion is browned add the spices and stir them until fragrant, about 1 minute. If the pan seems too dry add a splash of oil. You want the spices and oil to make a light paste, the oil helps to bring out the oils in the spices and toasting them really intensifies the flavor.
Add the spinach and mix it well so it gets coated with the spices and oil. Add a pinch of salt, then cover until the spinach wilts. Then remove the spinach to a food processor and blend with 1/4 cup of yogurt. If you use greek yogurt you may need to add a splash of water. I used Straus European Yogurt, and it is pretty runny. You can taste the sauce for salt at this point, and add a pinch if you think it needs it.


Add the last tablespoon of olive oil to the pan and fry the potatoes until they are cooked through, and one side is crunchy. About 10 minutes. Add a liberal dash of salt when cooking. Potatoes need it, they absorb a lot of flavor. When a knife pierces through the potato well, you know it’s done. Stir in the spinach sauce and cover for 5 minutes with low or no heat, just to let the flavors absorb into the potatoes.
When they are done, test for seasoning and add salt or pepper if you’d like. Enjoy hot, or cold as a potato salad. Makes excellent leftovers, as the next day flavors are even more well blended!
A votre santé! 

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