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Crushed potatoes with spinach and capers recipe
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38 ratings
This Scandinavian side dish marries potatoes with spinach and capers to pack a real flavour punch, and goes perfectly with baked or poached fish. See method
Ingredients
- 1kg (2lb) new potatoes, halved lengthways
- 30g (1oz) butter
- 30ml (2 tbsp) olive oil
- 2 onions, finely sliced
- 2 cloves garlic, finely chopped
- 2 tbsp capers, rinsed and drained
- 300g (10oz) baby spinach
- ½ lemon, squeezed, plus extra wedges to serve
If you haven't got any new potatoes, try dicing a large white potato instead
Each serving contains
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Energy
925kj
221kcal
11%
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Fat
9g
13%
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Saturates
3g
16%
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Sugars
6g
6%
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Salt
0.5g
9%
of the reference intake
Carbohydrate 32g
Protein 5.1g
Fibre 5.1g
Method
- Boil the potatoes for 10 minutes or until just tender, then drain.
- Meanwhile, heat the butter and oil in a sauté pan, add the onions and fry for 5 minutes or until softened. Add the garlic and capers and fry for another minute. Next, add the potatoes and crush lightly with the back of a fork.
- Add the spinach and stir until it has just wilted. Squeeze over the lemon juice, season, then serve.
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