Greek potato and spinach salad

Hi everyone!

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.

Here is what you will need:

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

  1. Place a large, heavy skillet over medium-high heat and add the first olive oil and butter.
  2. 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
  3. Meanwhile finely chop or puree the garlic.
  4. Whisk the lemon, second olive oil, garlic and oregano into a small bowl and whisk until emulsified.
  5. Put browned potatoes into a salad bowl and toss with garlic dressing, salt and pepper and spinach.

Recipe adopted from Michael Smith, Food Network

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