A simple and comforting way to make the most of fresh irish baby potatoes and spinach. Crispy-edged potatoes tossed in a creamy garlic and wholegrain mustard sauce, with fresh spinach stirred through at the end.
Ingredients
500g baby potatoes
1 onion, diced
2 garlic cloves, minced
50g spinach
Olive oil, for cooking
200ml cream
1 tbsp wholegrain mustard
Salt & pepper
Method
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Cut the potatoes in half lengthways. Add them to a pot of salted water, bring to the boil and cook for around 12- 15 minutes, until tender but not falling apart. You should be able to easily pierce them with a knife. Drain and leave to steam dry for a few minutes.
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Heat a little olive oil in a large frying pan. Add the onion and garlic and sauté for 2–3 minutes, until softened.
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Add the potatoes to the pan and gently toss. Cook for 3–5 minutes, allowing them to crisp up slightly around the edges.
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Pour in the cream and add the wholegrain mustard. Stir gently to coat the potatoes and season well with salt and pepper.
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Allow the sauce to simmer for 2–3 minutes, until it starts to thicken. Stir through the spinach and cook until just wilted.
Serve warm with plenty of that creamy garlic and mustard sauce spooned over the potatoes.