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Crushed potatoes with spinach and capers recipe

Crushed potatoes with spinach and capers recipe

38 ratings

This Scandinavian side dish marries potatoes with spinach and capers to pack a real flavour punch, and goes perfectly with baked or poached fish. See method

  • Serves 6
  • 5 mins to prepare and 15 mins to cook
  • 221 calories / serving
  • Healthy
  • Vegetarian


  • 1kg (2lb) new potatoes, halved lengthways
  • 30g (1oz) butter
  • 30ml (2 tbsp) olive oil
  • 2 onions, finely sliced
  • 2 cloves garlic, finely chopped
  • 2 tbsp capers, rinsed and drained
  • 300g (10oz) baby spinach
  • ½ lemon, squeezed, plus extra wedges to serve
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    3g 16%
  • Sugars

    6g 6%
  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 32g Protein 5.1g Fibre 5.1g


  1. Boil the potatoes for 10 minutes or until just tender, then drain.
  2. Meanwhile, heat the butter and oil in a sauté pan, add the onions and fry for 5 minutes or until softened. Add the garlic and capers and fry for another minute. Next, add the potatoes and crush lightly with the back of a fork.
  3. Add the spinach and stir until it has just wilted. Squeeze over the lemon juice, season, then serve.

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