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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

Ingredients

  • 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

    925kj
    221kcal     11%

  • 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

Method

  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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