Greek Potato and Spinach Salad

Greek Potato and Spinach Salad
1/2 cup olive oil
1/2 cup butter
6 lbs potatoes, cut into small cubes
1 head of garlic, peeled into cloves
2 lemons, juiced and zested
1/2 cup more of olive oil
1 tablespoon dried oregano
8 ounces baby spinach
Sprinkled sea salt and freshly ground black pepper, to taste
Place a large, heavy skillet over medium-high heat and add the first olive oil and butter. 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.

Meanwhile finely chop or puree the garlic. Whisk the lemon, second olive oil, garlic and oregano into a small bowl and
whisk until emulsified. Put browned potatoes into a salad bowl and toss with garlic dressing, salt and pepper and
spinach.

Comments are closed.