Italian Spinach and Potatoes (Patate e Spinaci)
This rustic Italian spinach and potato dish is one of my favorite easy sides (and sometimes I eat it all by itself!). Made with just a handful of simple ingredients, it's packed with tender potatoes, wilted spinach, sweet onions, and plenty of olive oil. The secret is letting the potatoes get a little crispy on the bottom before adding the spinach. It's simple Italian comfort food at its best!
Italian Spinach and Potatoes (Patate e Spinaci)
Ingredients
- 1½–2 pounds potatoes, chopped into bite-sized pieces
- 1 large bunch fresh spinach (about 8–10 ounces)
- ¼ white onion, finely chopped (or ½ small onion)
- Extra virgin olive oil, generously
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- 1
Chop the potatoes into bite sized pieces and add them to a pot of cold, generously salted water. Bring to a boil and cook until fork-tender. Drain well.
- 2
While the potatoes are still warm, gently shake or toss them around in the pot to rough up their edges. This creates a slightly starchy exterior that helps them develop a nice crust in the skillet.
- 3
If your spinach leaves are particularly large, roughly tear them into smaller pieces. Set aside.
- 4
In a large skillet, add a generous amount of olive oil, the chopped onion, and a good amount of salt. Cook over medium heat, stirring occasionally, until the onion becomes soft and lightly translucent.
- 5
Add the cooked potatoes to the skillet and toss gently to coat them in the olive oil and onions. Spread them out and let them cook without moving them too much so they can develop a golden, slightly crispy crust on the bottom.
- 6
Season the potatoes with plenty of freshly ground black pepper and a little more salt. Slowly add the spinach in handfuls, stirring as you go. It will look like a ton of spinach at first, but it wilts down very quickly!
- 7
Continue stirring until all the spinach has wilted and everything is combined. Taste and adjust the salt and pepper as needed.
- 8
Transfer to a serving dish and finish with another sprinkle of salt and freshly ground black pepper. Serve warm!
Lauren's Note
- Cook your potatoes ahead of time: This is the longest part of the recipe, so I sometimes boil the potatoes earlier in the day and keep them in the refrigerator until I'm ready to cook.
- Don't skimp on the olive oil: This is a simple Italian dish, and the olive oil is a big part of what makes it so delicious.
- Let the potatoes sit: Resist the urge to constantly stir them! Giving them time to sit in the skillet helps create those delicious golden, crispy edges.
- Season generously: Potatoes and spinach both need a good amount of salt. Taste as you go and adjust until everything is properly seasoned.
- Use lots of spinach: It might look like an unreasonable amount when you first add it, but spinach cooks down tremendously!
Frequently asked questions
Yes! You can boil the potatoes ahead of time and refrigerate them until you're ready to make the dish. Then just sauté the onions, crisp up the potatoes, and add the spinach when you're ready to serve.
Yukon Gold or red potatoes work beautifully. They hold their shape while boiling but still have enough starch to develop those lovely crispy edges.
Yes, although fresh spinach is my preference. If using frozen spinach, thaw it completely and squeeze out the excess water before adding it to the skillet.
This makes a wonderful side dish alongside roasted chicken, grilled fish, meatballs, or just about any Italian main course. It's also delicious on its own!
