Potatoes with Peanut Sauce & Garlic Spinach
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Potatoes with Peanut Sauce & Garlic Spinach
Category
Potatoes, Pastas and Grains
Ingredients
- 2 pounds of baby red potatoes
- 1/4 cup smooth peanut butter
- 1 tablespoon Fustini's Aji Verde Crush olive oil
- 2 tablespoons Fustini's Sesame oil, divided
- 6 tablespoons soy sauce, divided
- 3 tablespoons Fustini's Ginger and Honey balsamic
- 1/4 cup warm water
- 4 tablespoons Fustini's Ginger Crush olive oil
- 1" ginger, peeled and minced
- 4 garlic cloves, minced, divided
- 1/2 pound baby spinach
- 1 tablespoon toasted sesame seeds, garnish
Ingredients
Directions
- Boil potatoes in salted water until you can just pierce the center with the tip of a knife. Drain and halve when cool.
- Whisk together peanut butter, chili olive oil, sesame oil, 4 tablespoons of soy sauce, 2 tablespoons of vinegar and warm water. Set aside.
- Heat Ginger Crush olive oil in a 12" skillet over medium-high heat. Add potatoes and cook until beginning to brown. Add ginger and half of the minced garlic. Cook 1 minute and remove from heat. Toss potatoes with peanut sauce.
- Whisk together the remaining sesame oil, soy sauce, and vinegar into a sauce. Warm remaining Ginger Crush olive oil in a clean 12" sauté, pan over medium-high heat. Add remaining garlic and cook for 30 seconds. Add spinach, turning in the pan just until bright green. Remove spinach and dress with sauce. Place on a serving platter and top with potatoes.
Recipe Note
Using low-starch potatoes keeps the dish from getting too gummy. Adapted from "Season to Taste"