“This is a very tasty potato recipe that is also great for using up leftover baked potatoes. The vinegar gives the spinach a sweet flavor. I like to crumble feta cheese over them too!” - by HBIC
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Place potatoes in a large saucepan over medium heat, and cover with water. Bring to a boil, and cook until tender. Drain, and set aside.
- Heat oil in a large, heavy skillet over medium heat. Saute the onion and garlic with the basil, rosemary, and oregano until the onion is just tender. Throw in the potatoes, and fry until lightly browned. Cover with spinach, and sprinkle with vinegar. Cover, and cook on low until the spinach is tender.
- Remove from heat, and stir the mixture together. Season with salt and pepper.
Nutrition
Amount Per Serving (6 total)
- Calories
- 216 cal
- 11%
- Fat
- 5.2 g
- 8%
- Carbs
- 37.9 g
- 12%
Based on a 2,000 calorie diet
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Reviews (27)
Rate This Recipe
"I was afraid that baked potatoes would be too crumbly, so I used boiled red potatoes. This dish was out of this world! I love what the red wine vinegar did for the spinach... it gave it a sweet savor..." See morey taste that took away any bitterness. Kudos to Emily for this one!"
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