Sun-Dried Tomato and Spinach Potatoes are a flavorful and versatile side dish!
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I’ve hinted in a few of my recent posts about how there are a bunch of exciting new things keeping my really busy lately, and if you follow me on Instagram or Facebook (where I talk about all kinds of things you might be missing here on the blog (hint hint;) you already know about this one. Or you may have seen the news in Mishpacha Magazine.
Yep, you read that right! I have a new column in Mishpacha magazine, where I am sharing some incredibly easy, seriously delicious new recipes. Not just desserts, but real food too. Take my most recent column, where I shared a whole bunch of delicious, easy, weeknight supper recipes. I’m so excited about this collaboration, because you guys know (better than anyone!) how much I have to offer when it comes to real food ideas.
Today, I’m sharing one from my inaugural column in Mishpacha. This Sun-Dried Tomato and Spinach Potatoes dish is fresh and delicious – but the best part is…it’s great as a hot side dish, fresh from the pan, but it’s also awesome leftover and cold, as a potato salad. It’s nice enough to serve on shabbos, yom tov or to company, but easy enough that you can make it whenever. Make sure to make some extra, because you’re going to be addicted!
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- 3 lb baby potatoes, preferably an assortment of colors
- ¼ cup olive oil
- 2 medium red onions, cut in slices
- 2 garlic cloves, minced
- 12-15 sun dried tomatoes, cut in small pieces
- 4-5 ounces fresh baby spinach
- 1 teaspoon kosher salt
- 1 teaspoon red wine vinegar
- Boil potatoes in salted, boiling water for about 25 minutes, until tender when pierced with a fork. When cool enough to handle, slice potatoes in half, then set aside.
- Heat oil in a large frying pan over medium heat. Add onions and saute for about 5 minutes, until softened.
- Add remaining ingredients and cook, stirring occasionally, until spinach is wilted, about another 5-8 minutes.
- Add halved potatoes into the pan, and cook until the potatoes are heated through.
- Potatoes can be boiled the day before assembling. Let them come to room temperature before adding to the spinach mixture.
If you liked this recipe, you’ll also love:
Roasted Vegetable Potato Salad
Garlic and Shallot Topped Smashed Potatoes
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Thanks for visiting folks! Happy cooking! Make sure to subscribe to Mishpacha Magazine so you never miss a recipe from me. -Miriam
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sara says
January 26, 2017 at 2:39 pmI tried this recipe! It’s awesome!