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Greek Potato and Spinach Salad


  • 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


  • 1.

    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.

  • 2.

    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.

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