Ever Since I Started Making Potatoes This Way, Everyone Wants Them! Crispy Potatoes With Spinach

Crispy oven-baked potatoes with creamy spinach, chickpeas, and juicy roasted tomatoes! These smashed potatoes are boiled and then flattened, baking to a golden brown. Served with a creamy garlic sauce featuring a fresh lemon note.

A simple vegetarian potato recipe that makes a wonderful lunch or dinner. With plant-based cooking cream, it can also be made completely vegan.


INGREDIENTS FOR 3 SERVINGS

• 6 medium-sized potatoes
• 480 g (16.9 oz) cooked and drained chickpeas
• 200 g (7.1 oz) fresh spinach
• 300 g (10.6 oz) cherry tomatoes
• 1 onion
• 2 cloves of garlic
• 200 ml (6.8 fl oz) cream or plant-based cooking cream
• About 3 tablespoons olive oil, for frying, potatoes, and tomatoes
• Zest and juice of ½ organic lemon, to taste
• Salt and black pepper
• Fresh parsley


PREPARATION

1. Thoroughly wash the potatoes and boil them with skin in salted water until soft. Drain and let them steam for a moment.

2. Finely chop the onion and garlic. Heat some olive oil in a pan and sauté the onion until golden brown. Add the garlic and briefly fry. Add the drained chickpeas and sauté for a moment.

3. Add the cream or plant-based cooking cream. Gradually fold in the spinach and let it wilt. Season with some lemon zest, lemon juice, salt, and pepper. Let it simmer briefly until the sauce is creamy.

4. Place the potatoes on a baking sheet lined with parchment paper and gently flatten them. Brush with olive oil, lightly salt and pepper. Bake in a preheated oven at 220 °C (430 °F) top/bottom heat for 25 minutes.

5. Place the cherry tomatoes in a small ovenproof dish, drizzle with some oil, and season with salt and pepper. Add to the oven with the potatoes during the last 15 minutes.

6. Serve the crispy potatoes with the creamy chickpea-spinach filling and the roasted tomatoes. Sprinkle with fresh parsley and serve immediately.