- 4
Ingredients
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Rustic Smashed Spinach Potatoes
- 1 pound small Yukon gold potatoes
- Kosher salt
- 3 cups pre-washed fresh baby spinach
- 1/2 cup sour cream
- 3 tablespoons butter
- Freshly ground black pepper
Preparation
Step 1
Bring chops to room temperature and season with the
Flip the chops and nestle the onion, whole cloves of garlic, and rosemary sprigs between. Cook for 3 minutes longer.
Using a small pot, add the potatoes, salt, and enough water to cover. Top with a lid and bring to a boil and cook until fork tender, about 20 minutes. Drain the water, leaving the cooked potatoes in the pot, and return the pot to the burner over low heat.
Add the spinach, sour cream, and butter, to the pot. Cover the pot, and cook until the spinach wilts. Remove the pot from the heat and using a potato masher, smash the mixture together until just combined, it should still be a little chunky.
Season the potatoes with salt, and pepper, and serve hot.
Yield: 4 servings