I made this dish last Sunday night and it was a big hit. The original recipe called for a lot more butter and oil than I actually used, but I think even the amount that I used was a bit too much and I would continue to cut it down next time. If you don’t like the whole spinach feel, just cut it out of the recipe and it will still be a fabulous Greek potato dish.
As a side note, don’t bring this dish to work, the garlic will stink up your entire office and make you smell like garbage. Not very attractive.
1/4 cup olive oil
1/2 Stick butter or margarine(4 tablespoons)
6 Yukon Gold potatoes, cut into 1 inch pieces
1 head of garlic, peeled into cloves
2 lemons, juiced and zested
1/4 cup more of olive oil
1 tbsp dried oregano
10 oz baby spinach
Sprinkled sea salt and freshly ground black pepper, to taste
- Place a large, heavy skillet over medium-high heat and add the first olive oil and butter.
- When the butter has melted and begins to sizzle, add the potatoes and brown slowly and patiently for 15-20 minutes, turning them as necessary until they have evenly browned on all sides. Set aside on paper towels
- Meanwhile finely chop or puree the garlic.
- Whisk the lemon, second olive oil, garlic and oregano into a small bowl and whisk until emulsified.
- Put browned potatoes into a salad bowl and toss with garlic dressing, salt and pepper and spinach.