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Lunch recipe · from the recipe book

Skillet Lemon-Garlic Red Potatoes with Spinach

Crisp-edged golden red potato chunks sautéed with garlic and wilted spinach, finished bright with lemon juice, zest and fresh parsley.

Skillet Lemon-Garlic Red Potatoes with Spinach

Ingredients

  • 4 small680 gRed potatoescut into 3/4-inch chunks
  • ¼ cup60 gWater
  • 2 tbsp27 gOlive oil
  • 2⅛ tsp10 gUnsalted butter
  • 3 cloves9 gGarlicthinly sliced
  • 4 cups loosely packed120 gBaby spinach
  • ½ lemon, juiced25 gLemon juice
  • 2 tsp4 gLemon zest
  • 2½ tbsp chopped10 gFresh parsleychopped
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ tsp0.5 gCrushed red pepper

Steps

  1. Prepare everything first: cut the red potatoes into chunks, slice the garlic, chop the parsley, and zest the lemon before measuring the lemon juice.
  2. Heat the olive oil in a large skillet over medium heat. Add the red potatoes in a single layer, add the water, cover and cook 8 minutes, until the water has steamed off and the potatoes are nearly tender.
  3. Uncover, raise the heat to medium-high and sauté the potatoes 10 to 12 minutes, turning every few minutes, until golden and crisp on several sides and tender when pierced.
  4. Push the potatoes to the edge, add the butter to the center, then add the garlic and red pepper flakes and stir 1 minute until fragrant, then toss with the potatoes.
  5. Add the spinach and toss for 1 to 2 minutes, just until wilted.
  6. Take the skillet off the heat. Stir in the lemon juice, lemon zest, salt and black pepper, sprinkle with the parsley and serve warm.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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