Red Potatoes with Spinach, Onions & Mushrooms
Red potatoes with spinach is the perfect side dish. When prepping dinner in a small galley, it’s difficult to make two sides with your protein. I love to combine a starch with a veggie to make just one side dish.
My favorite combo is red potatoes with onions, mushrooms and spinach. You can also use baby kale. Since the spinach or kale just need to be wilted slightly, I add this to the dish at the very end.
If you don’t have an oven on your boat, you can easily make this in a skillet or in a foil packet on your grill. Scott and I grill a lot on our boat during the summer, which helps keep the cleanup in the galley to a minimum.
The last time I made this, we had leftovers. The next morning, I sautéed the potatoes in a pan with eggs to make a breakfast skillet.
Enjoy!
| Prep Time | 10 minutes |
| Cook Time | 35-40 minutes |
| Servings |
people
|
- 2 tbsp extra virgin olive oil
- 4-5 large red potatoes, quartered into bite size chunks
- 6 medium white mushrooms, sliced
- 1/2 medium yellow onion, thinly sliced
- 1 tsp crushed red pepper flakes
- 1 tsp kosher salt
- 1 tsp fresh ground pepper
- 5 cups fresh baby spinach or baby kale
Ingredients
|
|
- Pre-heat the oven at 375 degrees. Line a baking dish with non-stick foil. In a large bowl, toss the potatoes and mushrooms with olive oil and spices. Bake on the middle rack and stir the ingredients after 20 minutes. Bake for another 15 minutes (or until the potatoes are tender). Add the spinach and mix well. Bake for another 5 minutes. Serve immediately.