Smashed Baby Potatoes with Sautéed Spinach Recipe

Yield: 4 servings

Ingredients

1½ lbs baby potatoes (red or gold)
3 tbsp olive oil (divided)
3–4 garlic cloves, thinly sliced or minced
5 oz fresh spinach (about 1 large handful per person)
Salt and black pepper, to taste
Optional: ¼ tsp red pepper flakes
Optional: 1 tbsp butter (for richness)
Optional: ½ tsp Ac’cent

Directions

Boil the Potatoes:
Place baby potatoes in a pot, cover with water, and add a big pinch of salt.
Bring to a boil and simmer for 12–15 minutes until fork-tender.
Drain and let cool slightly.

Slightly Smash:
On a cutting board or sheet pan, gently press each potato with the bottom of a cup or jar — just enough to flatten a bit and crack the skin, but not fully mashed.

Pan-Fry the Potatoes:
Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Add smashed potatoes and season with salt, pepper, and Ac’cent (if using).
Cook undisturbed for 3–4 minutes per side, until crispy and golden. Remove and set aside.

Sauté the Spinach:
In the same pan, add 1 tbsp olive oil (plus optional butter).
Add garlic and red pepper flakes (if using) and sauté for 30 seconds until fragrant.
Add spinach and toss just until wilted — 1–2 minutes max. Season with a pinch of salt.

Combine & Serve:
Add crispy smashed potatoes back into the pan with spinach. Toss gently to combine or serve spinach over the potatoes.

Tips

Great as a vegetarian side dish or with grilled chicken, steak, or salmon.
Add a sprinkle of lemon zest or Parmesan cheese for extra flavor.