Potato and Spinach Stir Fry Recipe

Potato Spinach Stir Fry Recipe

Indeed, it's that time of the week when I present one of my recipes featuring either potatoes, spinach, or cauliflower. I know, it's usually potatoes! This time, I'm sharing a Potato and Spinach Stir Fry Recipe.

This stir fry works wonderfully as a side dish, but I personally enjoy it for brunch as well.

(I have to keep in mind, my annual blood test showed elevated iron levels, so I need to reduce the amount of my beloved spinach. My inner Popeye is crying 😉)

Ingredients

1 tablespoon of olive oil

1 garlic clove, peeled and sliced (or 1 tsp garlic paste)

3 medium potatoes, washed, and if there's any sprouts, removed

1 cup of organ frozen spinach

1/4 lemon's juice

Instructions

Heat oil on medium heat (4 out of 6) in a wok, then add garlic cloves. With a mandolin or a knife, slice potatoes as thinly as you can.

After a minute, add the potato slices to oil, spread around, sprinkle salt on top and cover the wok.

Let it fry for 8 minutes, stirring around once halfway trough, ensuring all the potatoes have been fried.

Add spinach on top with more salt and pepper. Turn heat down to low medium (3 out of 6) cover with a lid. And fry for another 5 minutes until all the spinach have defrosted and warm throughout. Squeeze lemon on and mix it well just before serving. You should have crunch thin potato slices on one side with nice and soft sides.

Serve it as morning pick me up or a lovely side dish.

Optionally, Serve with some chilli slices or flakes.

Potato Spinach Stir Fry Recipe