Spanakopita Potato Salad
ID: 2029b05c...
A delicious, Greek-inspired roasted potato salad loaded with the classic flavors of spanakopita, featuring crispy potatoes, baby spinach, crumbled feta, dill, and a zesty lemon-garlic dressing. Served warm, this makes a perfect side dish for any occasion.
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🍳 Cooking Flow
Prep and season potato chunks with oil, oregano, salt, and bruised garlic cloves. → Roast at 180°C for 45-50 minutes until golden and crispy, then cool slightly. → Whisk the dressing using squeezed roasted garlic, mustard, honey, chili flakes, lemon zest/juice, dill, and olive oil. → Toss the warm roasted potatoes in the dressing, then fold in baby spinach, spring onions, and crumbled feta.
Cooking Steps
Brief Cooking Order
Prep and season potato chunks with oil, oregano, salt, and bruised garlic cloves. → Roast at 180°C for 45-50 minutes until golden and crispy, then cool slightly. → Whisk the dressing using squeezed roasted garlic, mustard, honey, chili flakes, lemon zest/juice, dill, and olive oil. → Toss the warm roasted potatoes in the dressing, then fold in baby spinach, spring onions, and crumbled feta.
Introduction
A delicious, Greek-inspired roasted potato salad loaded with the classic flavors of spanakopita, featuring crispy potatoes, baby spinach, crumbled feta, dill, and a zesty lemon-garlic dressing. Served warm, this makes a perfect side dish for any occasion.
Step 1
Preheat the oven to 180°C. Cut the potatoes into large, even chunks while leaving the skin on.
Step 2
Place the cut potatoes onto a roasting tray. Drizzle generously with extra virgin olive oil, and season with a pinch of salt, dried oregano, and three bruised whole garlic cloves with their skins on. Toss to coat evenly and spread them out.
Step 3
Roast in the oven at 180°C for about 45 to 50 minutes until the potatoes are tender inside and golden and crispy on the outside.
Step 4
Remove the potatoes from the oven and let them cool slightly. Pick out the roasted garlic cloves, squeeze the sweet roasted garlic out of their skins directly into a large mixing bowl, and discard the skins.
Step 5
To the mixing bowl with the roasted garlic, add the Dijon mustard, honey, a pinch of chili flakes, lemon zest, lemon juice, and chopped fresh dill. Whisk while slowly drizzling in the extra virgin olive oil to emulsify the dressing.
Ingredients List
Important Notes
Carisma potatoes are selected for their lower carb content and very thin skin, which means peeling is unnecessary and saves prep time.
Adding the potatoes to the dressing while still warm allows them to absorb the flavors of the lemon, garlic, and herbs much better.
Fresh parsley can be used as a great substitute if you do not like the flavor of dill.
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