Potatoes with Mushroom Spinach Delight
A hearty, creamy, veggie-packed comfort recipe featuring golden potatoes, sautéed mushrooms, and tender spinach in a rich, garlicky herb sauce. Perfect as a main or a side!
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings:2
Ingredients
For the Potatoes
2 medium potatoes, peeled and cut into small cubes
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano
½ tsp garlic powder
For the Mushroom Spinach Mix
1 tbsp olive oil
1 small onion, finely chopped
2–3 garlic cloves, minced
1 cup mushrooms, sliced
2 cups fresh spinach
¼ cup cream OR 3 tbsp Greek yogurt
¼ tsp salt
¼ tsp black pepper
¼ tsp dried thyme
2 tbsp parmesan or mozzarella
Instructions
1. Cook the Potatoes
Heat 1 tbsp olive oil in a pan.
Add the cubed potatoes, salt, pepper, garlic powder, and oregano.
Cover and cook on medium heat for 10–12 minutes, stirring occasionally, until slightly crispy and golden.
2. Prepare the Mushroom–Spinach Delight
In another pan, heat 1 tbsp olive oil.
Add onions and saute until soft.
Add garlic → cook for 30 seconds.
Add mushrooms → cook until they release water and turn golden.
Add spinach → cook until wilted.
Add cream or Greek yogurt, thyme, salt, and pepper.
Let it simmer on low heat until slightly creamy.
Mix in cheese if using.
3. Combine
Add the cooked potatoes to the creamy mushroom spinach mixture.
Toss gently until fully coated.
Notes & Tips
Substitute potatoes with sweet potatoes for a healthier twist.
Add cherry tomatoes for a burst of freshness.
For extra protein, add grilled chicken, chickpeas, or tofu.
Greek yogurt will make it lighter; cream makes it richer.
Frequently Asked Questions
Q: Can I make this dairy-free?
Yes — use coconut cream or almond cooking cream.
Q: Can I bake the potatoes instead of pan-frying?
Absolutely! Bake at 220°C for 20–25 minutes until golden.
Q: How long does it store?
Stays good in the fridge for 2 days.
Nutritional Information
Calories: 310–360
Protein: 8–10g
Carbs: 38–42g
Fat: 14–18g
Fiber: 4–5g