This recipe, from The What to Eat When Cookbook, turns a basic roasted potato recipe into much more by adding spices, lemon zest, and sautéed vegetables. The wilted spinach adds moisture and the carrots add sweetness. These potatoes are great just slightly warm or even cold from the fridge in the morning. Overnight refrigeration of the cooked potatoes turns the starch into a resistant starch, which means they won’t raise your blood sugar very quickly and acts more like a fiber than a starch.
Prep: 45 minutes Cook: 30–40 minutes Makes: 6 servings Serving Size: 1 generous cup
Ingredients
2 pounds mixed baby potatoes (gold, red, and purple, about 1-inch diameter), rinsed and dried 4 tablespoons extra-virgin olive oil, divided 4 large garlic cloves, finely chopped, divided ½ teaspoon chili powder ½ teaspoon kosher salt, divided ½ teaspoon freshly ground black pepper, divided ¼ teaspoon ground turmeric ¼ teaspoon ground cumin 1½ cups red onion, cut into 1/3-inch dice 1½ cups red bell pepper, cut into 1/2-inch pieces 1½ cups carrots, cut into 1/3-inch dice 1½ teaspoons (packed) lemon peel, finely grated 3 cups (firmly packed; about 4½ ounces) spinach leaves 2 tablespoons fresh Italian parsley, chopped
1. Preheat the oven to 350°F. Coat a large rimmed baking sheet with nonstick spray. Cut the potatoes in half or thirds, making ½- to ¾-inch pieces. Place the potatoes in a large bowl. Add 1 ½ tablespoons oil and 1 tablespoon garlic; toss to blend. In a small bowl or cup, stir together the chili powder, half the salt and pepper, and the turmeric and cumin. Gradually sprinkle the spice mixture over the potatoes, tossing to coat evenly. Scatter the potatoes onto the prepared baking sheet in a single layer. Roast until tender, without stirring, 45 to 50 minutes.
2. Meanwhile, warm 1½ tablespoons oil in a large skillet over medium heat. Add the onion, bell pepper, and carrot; season with remaining salt and pepper. Saute until the vegetables are just tender and beginning to brown, stirring occasionally and reducing heat if vegetables are coloring too quickly, 18 to 20 minutes.
3. Push the vegetables to one side of the pan. Add the remaining ½ tablespoon oil and ½ tablespoon garlic to the other side. Stir until the garlic is fragrant, 30 to 60 seconds, and stir into the vegetables. Mix in the lemon peel, then add the spinach. Toss until the spinach just wilts, about 1 minute. Add the roasted potatoes and parsley. Toss until blended and heated through, about 1 minute. Serve hot or at room temperature.
What to swap when
For a variation on this dish, swap in arugula or kale for the spinach to add a hint of bitterness.
Calories: 179 kcal; Total fiber: 6.9 g; Soluble fiber: 1.2 g; Protein: 4.7 g; Total fat: 0.8 g; Saturated fat: 0.1 g; Healthy fats: 0.2 g; Carbohydrates: 38.5 g; Sugars: 2.1 g; Added sugars: 0 g; Sodium: 218 mg; Potassium: 896 mg; Magnesium: 49 mg; Calcium: 57 mg
Excerpted from The What to Eat When Cookbook, by Michael F. Roizen, MD, Michael Crupain, MD, MPH, and Jim Perko, Sr., CDC, AAC. Copyright © 2020 by Michael F. Roizen, MD. Reprinted by permission from National Geographic. Photo credit: Scott Suchman
