Crushed potatoes with spinach and capers recipe

23 ratings Rate
  • Serves 6
  • 5 mins to prepare and 15 mins to cook
  • 221 calories / serving
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This Scandinavian side dish marries potatoes with spinach and capers to pack a real flavour punch, and goes perfectly with baked or poached fish.

Boil the potatoes for 10 minutes or until just tender, then drain.

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.

Add the spinach and stir until it has just wilted. Squeeze over the lemon juice, season, then serve.

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  • 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
  • 1/2 lemon, squeezed, plus extra wedges to serve
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  • Energy 925kj 221kcal 11%
  • Fat 8.8g 13%
  • Saturates 3.2g 16%
  • Sugars 5.8g 6%
  • Salt 0.5g 9%

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

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