Roasted New Potatoes with Creamed Spinach and Crispy Garlic
There’s room for spuds and silky greens alike in this ultra-satisfying side-dish duet.
This recipe is brought to you by SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through cookbooks new and old, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.
New potatoes will roast to a fudgy texture, like little balls of gnocchi. Score them deeply, toast rack style, and they will crisp nicely, too.
- 1 lb. yellow new potatoes, scrubbed
- ¼ cup plus 1 Tbsp. extra-virgin olive oil
- 2 Tbsp. sliced almonds, blanched
- 2 Tbsp. unsalted butter
- 2 garlic cloves, thinly sliced
- 3½ oz. (4 cups) spinach, rinsed
- 1 cup heavy cream
- 3 Tbsp. grated parmesan
- Pea shoots, for garnish (optional)
Reprinted with permission from A Cook's Book: The Essential Nigel Slater by Nigel Slater, copyright © 2023. Published by Ten Speed Press, an imprint of Penguin Random House.