Greek Potato and Spinach Salad

Yield: 6 servings

Ingredients

  • 1/2 cup olive oil
  • 1 stick butter (8 tablespoons, 4 ounces or 1/2 cup)
  • 6 Yukon Gold potatoes, cut into 12 pieces each
  • 1 head of garlic, peeled into cloves
  • 2 lemons, juiced and zested
  • 1/2 cup more of olive oil
  • 1 tablespoon dried oregano
  • 10 ounces of baby spinach
  • Sprinkled sea salt and freshly ground black pepper, to taste

Method

  1. Place a large, heavy skillet over medium-high heat and add the first olive oil and butter. 
  2. When the butter has melted and begins to sizzle, add the potatoes and brown slowly and patiently for 15-20 minutes, turning them as necessary until they have evenly browned on all sides.
  3. Meanwhile finely chop or puree the garlic.
  4. Whisk the lemon, second olive oil, garlic and oregano into a small bowl and whisk until emulsified.
  5. Put browned potatoes into a salad bowl and toss with garlic dressing, salt and pepper and spinach.