🥔 Potatoes with Mushroom Spinach Delight
🛒 Ingredients (Serves 4)
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1½ lbs baby potatoes (halved)
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2 tbsp olive oil (divided)
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8 oz mushrooms (cremini or button), sliced
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3 cups fresh spinach
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3 cloves garlic, minced
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1 tsp fresh thyme (or ½ tsp dried)
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Salt & black pepper
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Optional: 2 tbsp butter, ¼ cup grated Parmesan, squeeze of lemon, red pepper flakes
🔪 Instructions
1️⃣ Roast the Potatoes
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Preheat oven to 425°F (220°C).
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Toss potatoes with 1 tbsp olive oil, salt, pepper, and thyme.
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Roast cut-side down for 20–25 minutes until golden and tender.
2️⃣ Sauté Mushrooms
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Heat remaining 1 tbsp olive oil (and butter if using) in a skillet over medium-high.
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Cook mushrooms undisturbed 3–4 minutes to brown, then stir and cook until moisture evaporates.
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Add garlic; cook 30 seconds until fragrant.
3️⃣ Add Spinach
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Stir in spinach and cook just until wilted (1–2 minutes).
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Season with salt, pepper, and a squeeze of lemon.
4️⃣ Combine & Finish
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Fold roasted potatoes into the mushroom-spinach mixture.
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Sprinkle with Parmesan and red pepper flakes if desired.
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Taste and adjust seasoning.