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Spain on a Fork > All Recipes > Tapas > CREAMY Roasted Potatoes with Spinach & Garlic
All Recipes, Tapas / August 5, 2020
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Once again, we are grabbing the almighty potato and creating a beautiful dish. This time we are making CREAMY Roasted Potatoes with Spinach & Garlic. This is seriously one of the most delicious potato dishes ever.
These creamy roasted potatoes have the most incredible flavors, they´re made with basic ingredients and the dish comes together in just 30 minutes. Serve them as a tapas appetizer or as a side dish next to some grilled fish.
My favorite part about this dish, is how healthy it is. The potatoes are roasted and not fried, and then dunked into a Greek yogurt and spinach sauce. Yet the dish feels like comfort food. It doesn´t get better than this.
TIPS & TRICKS to make this Recipe: I used yukon gold potatoes, but you can use any potatoes you like. I roasted my potatoes with the bake + broil option (bottom + top heat). If your oven doesn´t do both functions, just bake your potatoes for an extra 5 minutes. Making sure to flip the potatoes about half way through. Also, make sure to add the Greek yogurt in at room temperature, otherwise you risk the chance of the yogurt curding.
Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
EXTRA VIRGIN OLIVE OIL
SPANISH SEA SALT
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Watch the Video Below on How to Make CREAMY Roasted Potatoes with Spinach & Garlic
5 from 2 votes
CourseAppetizer, Side Dish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork
Ingredients
- 3yukon gold potatoes
- 1/2onion
- 4clovesgarlic
- 2cupsfresh spinach450 grams
- 1/2cupGreek yogurt140 grams
- 3tbspextra virgin olive oil50 ml
- pinchsea salt
- dashfreshly cracked black pepper
Instructions
Wash and pat dry 3 yukon gold potatoes, cut the potatoes into 1/2 inch (1.27 cm) pieces, I like to cut each potato into 4 evenly sized quarters, cut each quarter down the middle and into 1/2 inch pieces, add the cut potatoes into a large bowl, drizzle in a generous tbsp of extra virgin olive oil, season with sea salt & black pepper, toss together until well combined
Transfer the potatoes into a baking tray lined with parchment paper, make sure they are all in a single layer so they evenly cook, add into a preheated oven, bake + broil option 250 C - 475 F
Meanwhile, finely mince 4 cloves of garlic, finely dice 1/2 onion and measure out 2 cups of fresh spinach, add the spinach into a cutting board and roughly chop
Heat a large frying pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the diced onions and minced garlic, mix around with the olive oil, after 3 to 4 minutes add in the chopped spinach and continue to mix, once the spinach has welted (about 90 seconds), turn off the heat, add in 1/2 cup Greek yogurt at room temperature and season everything with sea salt & black pepper, mix together until well combined
About 22 to 23 minutes after adding the potatoes into the oven, they should be perfectly roasted, remove from the oven, transfer the potatoes into the pan with the Greek yogurt and spinach mixture, mix together until all the potatoes are coated in the mixture
Transfer the potatoes into a shallow bowl and serve at once, enjoy!
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Tags: creamy potatoes, extra virgin olive oil, garlic, gluten free, greek yogurt, onions, potatoes, roasted potatoes, spinach, vegetarian
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6 Comments
Jess
Can I use sour cream instead of yogurt
02 . Apr . 2024
Spain on a Fork
Absolutely!!!! Much love 🙂
03 . Apr . 2024
Reece
Just recently found your blog- makes my heart swoon for the days we are able to travel to Spain again. I made these potatoes last night and as pronounced by my husband, “these are the best potatoes we’ve had in a loooooong time.” Winning dish and looking forward to trying more of your recipes.14 . Aug . 2020
Spain on a Fork
I am so happy to hear that! thanks for the comment 🙂 much love from España
15 . Aug . 2020
Karen
Absolutely gorgeous. Had it with some grilled chicken. Scrummy06 . Aug . 2020
Spain on a Fork
So happy you enjoyed it Karen! much love 🙂
06 . Aug . 2020
