Crispy smashed potatoes with creamed spinach

Crispy smashed potatoes with creamed spinach

Based on 14 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌

Preparation

30 min

Baking

15 min

Resting

0 min

Ingredients

2Servings
2
eggs
300 g
new potatoes
150 g
baby spinach
1
shallots
½ clove
garlic
125 g
crème fraîche
½ tbsp
mustard
ground nutmeg
salt
pepper
vegetable oil (for frying)
garden cress (for garnish)
MetricImperial

Utensils

oven, pot (large, with lid), baking sheet, 2 pots (small), cutting board, knife

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How-To Videos

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How to cook the perfect egg

how-to-cook-potatoes

How to cook potatoes

how-to-grate-nutmeg

How to grate nutmeg

Nutrition per serving

Cal465
Fat31 g
Protein13 g
Carb37 g
  • Step 1/5

    Preheat the oven to 220°C/425°F. Add to a large pot of salted water, bring to a boil, and cook the potatoes for approx. 10 min., or until tender all the way through. Drain the potatoes and transfer to a baking sheet. To “smash” the potatoes, use a spoon or bottom of a pan and lightly press the potatoes down to smash them open.
    • 300 g new potatoes
    • salt
    • oven
    • pot (large, with lid)
    • baking sheet

    Preheat the oven to 220°C/425°F. Add to a large pot of salted water, bring to a boil, and cook the potatoes for approx. 10 min., or until tender all the way through. Drain the potatoes and transfer to a baking sheet. To “smash” the potatoes, use a spoon or bottom of a pan and lightly press the potatoes down to smash them open.

  • Step 2/5

    Drizzle the smashed potatoes with vegetable oil, and season with salt and pepper. Roast for approx. 15 – 20 min., or until nice and brown and crisp on the craggy edges.
    • vegetable oil (for frying)
    • salt
    • pepper

    Drizzle the smashed potatoes with vegetable oil, and season with salt and pepper. Roast for approx. 15 – 20 min., or until nice and brown and crisp on the craggy edges.

  • Step 3/5

    Add eggs to a small pot of water, over medium-high heat. Bring to a boil, reduce heat and let simmer for approx. 7 min. for a nice waxy egg.
    • 2 eggs
    • pot (small)

    Add eggs to a small pot of water, over medium-high heat. Bring to a boil, reduce heat and let simmer for approx. 7 min. for a nice waxy egg.

  • Step 4/5

    Mince shallots and garlic. Add them to another small pot with some vegetable oil and sauté for approx. 2 min., or until translucent. Add the spinach, crème fraîche, and mustard, and mix everything together. Season to taste with ground nutmeg, salt, and pepper.
    • 1 shallots
    • ½ clove garlic
    • vegetable oil (for frying)
    • 150 g baby spinach
    • 125 g crème fraîche
    • ½ tbsp mustard
    • ground nutmeg
    • salt
    • pepper
    • cutting board
    • knife
    • pot (small)

    Mince shallots and garlic. Add them to another small pot with some vegetable oil and sauté for approx. 2 min., or until translucent. Add the spinach, crème fraîche, and mustard, and mix everything together. Season to taste with ground nutmeg, salt, and pepper.

  • Step 5/5

    Peel the eggs while they are still warm and serve on top of the crispy potatoes and creamy spinach. Garnish with some cress, if desired, and enjoy!
    • garden cress (for garnish)

    Peel the eggs while they are still warm and serve on top of the crispy potatoes and creamy spinach. Garnish with some cress, if desired, and enjoy!

  • Enjoy your meal!

    Crispy smashed potatoes with creamed spinach

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