Ingredients
-
12 small small red potatoes, cleaned and skin left on (about 2-inch diameter)
-
1/4 cup olive oil
-
1/2 teaspoon salt
-
2 tablespoons lemon juice
-
2 tablespoons dry white wine
-
1/2 teaspoon ground coriander
-
1 teaspoon garam masala
-
1/2 teaspoon sugar
-
1/2 cup olive oil
-
1/4 cup red onion, finely chopped
-
2 cups baby fresh spinach leaves, loosely packed
-
additional salt
Instructions
- Preheat oven to 400 degrees F.
- Place potatoes on cutting board and give them each one good whack with a meat mallet to crack them (or you could just prick them with a fork if you wish).
- Place potatoes in large bowl and drizzle with 1/4 cup olive oil and sprinkle with salt, tossing well to coat.
- Roast potatoes on shallow pan until tender, about 25 minutes depending on the size of your potatoes.
- Mix lemon juice, wine, coriander, garam masala and sugar in a bowl.
- Slowly whisk in remaining 1/2 cup of oil, whisking constantly to blend well and set aside.
- When potatoes are near done, heat lemon and oil mixture in a skillet over medium heat, just to a low simmer.
- Add the spinach and cook until just wilted, only a minute or two, and remove from heat.
- Place the potatoes in a large bowl and smash them with a fork (and knife if necessary), breaking them apart into coarse pieces.
- Sprinkle the red onion over the potatoes, then pour the spinach and vinaigrette mixture over the potatoes and toss thoroughly.
- Be sure to taste them and season with more salt as needed.
- Cover with foil and let stand about 5 minutes before serving.