Sun-Dried Tomato and Spinach Potatoes
Author: 
Recipe type: Side Dish
Serves: 8 servings
 
Originally featured in my column in Mishpacha's Family Table
Ingredients
  • 3 lb baby potatoes, preferably an assortment of colors
  • ΒΌ 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
Instructions
  1. 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.
  2. Heat oil in a large frying pan over medium heat. Add onions and saute for about 5 minutes, until softened.
  3. Add remaining ingredients and cook, stirring occasionally, until spinach is wilted, about another 5-8 minutes.
  4. Add halved potatoes into the pan, and cook until the potatoes are heated through.
Plan Ahead
  1. Potatoes can be boiled the day before assembling. Let them come to room temperature before adding to the spinach mixture.
Recipe by Overtime Cook at https://overtimecook.com/2017/01/26/sun-dried-tomato-spinach-potatoes/