Crushed potatoes with spinach
This crushed potatoes with spinach is a lovely, warm potato salad that goes well with grilled or barbecued fish. Excellent in a Sunday lunch menu or, as a side dish, part of a midweek meal.
Ingredients
Method
- Wash the potatoes, if they are bigger than 4cm, cut them in half. Boil in slightly salted water and cook until tender, about 10 minutes.
- Meanwhile, cut the onion in half and slice thinly.
- Heat the oil in a frying pan, sauté the onions gently for about 5 minutes. Finely chop the garlic, add to the onions with the capers. Stir and fry for a minute .
- Drain the potatoes, add to the onion. Crush them gently with a fork.
- Add the spinach and stir for a couple of minutes until a spinach wilted. Season to taste and squeeze some lemon juice over.