6 medium to medium‐large red potatoes, or a whole bunch of lidle ones, about 1½ lbs.
4T oil of choice (I used safflower)
1 medium onion, chopped
1t cumin seeds
1t red pepper flakes (or less to taste)
4 cloves garlic, minced
3T fresh ginger, minced
1 – 10oz. box chopped frozen spinach, thawed and drained
¼ ‐ ½t salt
Scrub and dry the potatoes. Cut into about 1‐inch cubes. Heat oil in a large skillet or wok, preferably nonstick, over medium‐high heat. Add the potatoes and sauté, stirring, until they are golden brown on all sides. Remove and place on paper towel to drain. Reduce heat to medium, add onion and cook for about 5 minutes. Add cumin seeds through ginger and cook, stirring, for a minute or two. Add the spinach and salt and cook for 5 minutes, stirring. Add potatoes and cook until heated through, about 3 minutes. Serve hot.
Notes and Instructions
This was my husband Tom’s favorite recipe this month and pronounced that we could “have this again”, code for “please make this for me again because I loved it”. We are so lucky that the potatoes in the garden started coming in just in time for this one! Spicy! Reduce the amount of pepper flakes if you want it milder, but do not omit them completely or it will lose too much character