Who doesn’t love pan-roasted potatoes? Or potatoes in any sort of form, honestly. I have a friend who absolutely adores potatoes and her constant rambling about them has made me re-discover my love for potatoes. Today’s recipe is kinda a throwback to my childhood, my grandma used to make pan-roasted potatoes with spinach and it was such a delicious meal. I made something similar the other day, but I had some chickpeas laying around so I added them those too!
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Ingredients to make this pan-roasted potatoes recipe
To make this recipe you will need:
- Potatoes. I used red-skin potatoes cause they taste really great when roasted.
- Garlic and shallot.
- Some pre-cooked chickpeas
- Spinach (I used frozen)
- Spices: cumin, thym and onion powder.
How to make this pan-roasted potatoes recipe
It’s a fairly easy recipe. The only thing that requires some extra love is the potato roasting. In a non-stick pan, add some olive oil and cook the potatoes, garlic and shallot for 10-15 minutes. You want them to be roasted, so 1) add a lot of olive oil, and 2) crank up the heat.
In a separate bowl, I prepared the spinach. When the potatoes where well-roasted, I added the spinach and the spinach and the chickpeas. Mix well, then add the spices. You are going to let it cook for 5 to 10 more minutes at medium heat, to let all the flavors infuse.
And that’s it. Super easy, quick, and just delicious. I cooked my potatoes with the skin cause I think it adds some great crunch to it. You can remove it if you don’t like it.
Alternatives
Some alternatives to this dish:
- Swap the chickpeas for some lentils or white beans, the flavor will be great.
- Add some heat: Instead of going for “herbs”, go for some curry or even some chili powder. I’ve tried it this way, and it’s so great.
- Extra: Add some cheese on top and bake it in the oven for 5-10 minutes.
If you want to check other potato recipes, you can check out my mashed potatoes with the Instant Pot, or my homemade gnocchi if you want something more complicated !
Pan-Roasted Potatoes with Spinach and Chickpeas
Ingredients
- 5-7 red-skinned potatoes
- 1 shallot
- 3-4 garlic cloves
- 2 cups frozen spinach You can use fresh as well!
- 1.5 cups cooked chickpeas
- 1 tbsp thym
- 1/2 tbsp cumin
- 1 tbsp onion powder
- 2 tbsp Olive oil
Instructions
- Prepare the veggies: Cut the échalot in dices, mash the garlic and cut the potatoes in 4-5 pieces.
- In a non-stick pan, heat up some olive oil. When hot, add the onion, garlic and potatoes.
- Cook for around 10 to 15 minutes, stirring every now and then.
- In a separate pot, prepare your spinach. Mine were frozen so I cooked them following the package instructions for 5-6 minutes.
- Add the spinach, chickpeas and spices to the potato pan. Mix well.
- Cook for 10 more minutes and enjoy!
Recette – Pommes de terre rôties avec des épinards et pois-chiches
Ingrédients
- 5 – 7 pommes de terre
- 1 échalote
- 3-4 gousses d’ail
- 400 g épinards surgelées
- 300 g pois-chiches
- 1 cuillère à soupe de thyme et de poudre d’oignon
- 1/2 cuillère à soupe de cumin
- 2 cuillères à soupe d’huile d’olive
Étapes
- Préparer les légumes: couper l’échalote en dés, émincer l’ail et couper en 4-5 morceaux les pommes de terre.
- Dans une poêle, ajouter de l’huile d’olive et quand il est chaud, rajouter les pommes de terre, échalote et l’ail.
- Cuire pendant 10-15 minutes en remuant de temps en temps.
- Dans une casserole, préparer les épinards. J’ai utilisé des épinards surgelées donc je les ai cuisiné pendant 5-6 minutes selon les instructions.
- Ajouter les épinards, pois-chiches et épices à la poêle des pommes de terre. Bien mélanger.
- Cuire pendant 10 minutes de plus et voilà!
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