Name: Fingerling Potatoes and Wilted Greens
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Ingredients: 2 pounds fingerling potatoes (small); olive oil (extra virgin); Coarse sea salt; Black pepper; 2 tablespoons finely chopped chives; 2 tablespoons finely chopped chervil (or parsley); 1 pound spinach (or pea shoots); 2 tablespoons crème fraîche

A simple yet elegant side dish of tender fingerling potatoes tossed with fresh herbs and combined with lightly wilted greens enriched with crème fraîche. Perfect for weeknight meals or entertaining.

Ingredients

2 pounds fingerling potatoes, small
olive oil, extra virgin
Coarse sea salt
Black pepper
2 tablespoons finely chopped chives
2 tablespoons finely chopped chervil, or parsley
1 pound spinach, or pea shoots
2 tablespoons crème fraîche

Instructions

Bring a large saucepan of water to a boil. Add the potatoes and 2 pinches of salt. Cook until fork-tender, 15–20 minutes. Drain the water away and return the potatoes to the same pan. Add 1 tablespoon olive oil, a large pinch of salt, and 3–4 grinds of pepper, the chives and chervil (or parsley), and toss to combine.
Heat 1 tablespoon olive oil in a large skillet or wok placed over medium heat. Add the spinach or pea shoots and cook for 30–60 seconds, or just until the greens are wilted. Stir in the crème fraîche. Combine the wilted greens with the potatoes and serve hot.

Nutrition

Fingerling Potatoes and Wilted Greens