Herbed Potatoes and Spinach Stir-Fry

By bakers_delight85

Ingredients

• 2 pounds red-skinned potatoes, unpeeled, cut into 1-inch dice
• 2 Tbsp. olive oil
• 1 Tbsp. dried rosemary or 2 Tbsp. fresh rosemary
• 1/4 tsp. salt
• 1/4 tsp. coarsely ground black pepper
• 12 ounces fresh spinach, washed and stemmed
• 3 scallions, thinly sliced with some of the green
• 2 ounce grated fresh goat cheese
• 2 Tbsp. finely chopped flat-leaf parsley for garnish

Details

Servings 6

Preparation

Step 1

Being a medium saucepan full of lightly salted water to a boil. Add the potatoes, turn the heat to medium, and continue to cook for 10 minutes, until the potatoes are barely tender. Drain and cool to room temperature or cover and refrigerate overnight.
Heat the oil in a large sauté pan or wok over high heat. Add the potatoes and cook until they are crisp and
lightly browned. Add the rosemary, salt, and pepper. Fold the spinach into the potatoes and cook until the spinach begins to wilt. Sprinkle with the scallions and goat cheese and cook for just 2 minutes more to soften the cheese. Garnish with parsley and serve immediately.