Pan-Seared Potatoes with Spinach and Garlic

Name: Pan-Seared Potatoes with Spinach and Garlic
Yield: Serves 4
Ingredients: 1 tablespoon olive oil; 1 pound fingerling potatoes, halved lengthwise; ¼ teaspoon salt; 2 tablespoons minced garlic; 4 cups baby spinach leaves; 2 tablespoons toasted pine nuts; ½ ounce grated Asiago cheese

2 Ratings
2 Reviews

Serve these seasoned, pan-seared potatoes for a sophisticated twist to a classic side.

By Christine Burns Rudalevige

Recipe by Cooking Light December 2014

Gallery

Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary

Yield:

Serves 4

Nutrition Info

Ingredients

1 tablespoon olive oil
1 pound fingerling potatoes, halved lengthwise
¼ teaspoon salt
2 tablespoons minced garlic
4 cups baby spinach leaves
2 tablespoons toasted pine nuts
½ ounce grated Asiago cheese

Directions

Step 1
Heat a skillet over medium-high. Add oil and potatoes; cook 6 minutes. Cover, reduce heat to medium, and cook 6 minutes.

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Step 2
Sprinkle potatoes with salt. Add minced garlic and spinach; cook 1 minute. Top with pine nuts and Asiago cheese.

Nutrition Facts

Per Serving:

184 calories; fat 8.3g; saturated fat 1.4g; sodium 239mg.

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daneanp

03/27/2016

I left out the spinach because we already were having asparagus as a side. I also used Yukon gold potatoes and cut them down to fingerling potato size. I did cook them a little longer - about 25 minutes total. Tasty - will make them with the spinach next time.

KathrynNC

01/03/2015

A tasty, quicker alternative to the tradition oven roasted potatoes. Can't wait to try the other variations!

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