RCI-VG.004.1320.001
Spinach Potatoes
Spinach Potatoes from the Recidemia collection
Prep45 min
Cook50 min
Total95 min
Servings4
Difficultyintermediate
Ingredients
- 4 large
- 2 cups
- 1 cup
- 2 unit
- 2 cups
- 1 unit
- 1 unit
- 1 medium
- 1 teaspoon
- 1 teaspoon
- sprinkle of red pepper powder1 unit
Method
1
Cut the peeled potatoes into 1-inch cubes to ensure even cooking.
2
Heat the olive oil or vegetable oil in a large pot over medium-high heat.
2 minutes
3
Add the diced onion to the hot oil and sauté until softened and translucent, about 3-4 minutes.
4 minutes
4
Stir in the minced garlic and cook for 1 minute until fragrant.
1 minutes
5
Add the potato cubes, diced red pepper, and diced green pepper to the pot, stirring to coat with oil.
6
Sprinkle the oregano, dried basil, and red pepper powder over the vegetables and stir well to combine.
7
Cook uncovered, stirring occasionally, for 15-18 minutes until the potatoes begin to soften.
17 minutes
8
Add the garbanzo beans and chopped spinach to the pot and stir to distribute evenly.
9
Continue cooking for 8-10 minutes, stirring gently, until the potatoes are tender and the spinach is fully wilted.
9 minutes
10
Taste and adjust seasonings as needed before serving warm.