Toast

A Winter Warmer: Nigel Slater's Potatoes With Spices and Spinach

This fall, the most-used new cookbook in my home was, no contest, Nigel Slater's Eat. Not only was I instantly drawn to its compact size and cool yellow canvas cover at the bookstore, but the recipes inside (there are more than 600!) are written prose-style—simple instructions in regular English, with zero fussy obscure cooking techniques. It's a fantastic collection of recipes for home cooks looking for delicious ways to feed themselves (or their families). Also, I'd be lying if I didn't mention that I love Eat so much, I'd often take it to bed with me and read it like a novel before falling asleep at night. It's that good. Here's one of my absolutely favorite recipes from Eat—a warm, rich, and spicy vegetarian dish: Potatoes With Spices and Spinach. It's super easy to put together and can be eaten on its own (maybe with some warm naan) or paired with a simple grilled meat or roast chicken. Bonus: Because of the warmth of its spice, it's also delicious cold, if you're prone to picking through last evening's leftovers the morning after (like I do). Potatoes With Spices and Spinach Ingredients: potatoes, cayenne, red pepper flakes, turmeric, cumin, garlic, spinach,

All products are independently selected by our editors. If you buy something, we may earn an affiliate commission.

This fall, the most-used new cookbook in my home was, no contest, Nigel Slater's Eat. Not only was I instantly drawn to its compact size and cool yellow canvas cover at the bookstore, but the recipes inside (there are more than 600!) are written prose-style—simple instructions in regular English, with zero fussy obscure cooking techniques. It's a fantastic collection of recipes for home cooks looking for delicious ways to feed themselves (or their families). Also, I'd be lying if I didn't mention that I love Eat so much, I'd often take it to bed with me and read it like a novel before falling asleep at night. It's that good.

Here's one of my absolutely favorite recipes from Eat—a warm, rich, and spicy vegetarian dish: Potatoes With Spices and Spinach. It's super easy to put together and can be eaten on its own (maybe with some warm naan) or paired with a simple grilled meat or roast chicken. Bonus: Because of the warmth of its spice, it's also delicious cold, if you're prone to picking through last evening's leftovers the morning after (like I do).

Potatoes With Spices and Spinach

Ingredients: potatoes, cayenne, red pepper flakes, turmeric, cumin, garlic, spinach, shallots, yogurt, cilantro

Instructions: Cut 1 3/4 pounds (800 grams) large starchy potatoes into big pieces and cook in a large pot of salted water for about 15 minutes, till approaching tenderness. Peel 5 large shallots and halve them lengthwise. Drain the potatoes, then put them in a bowl, add the shallots, and toss with half a teaspoon of cayenne, a teaspoon of red pepper flakes, a teaspoon of crushed garlic, and a teaspoon each of ground cumin and turmeric.

Add 2 teaspoons of sea salt flakes and 4 tablespoons of peanut oil, then transfer to a roasting pan and bake at 400??F (200??C) until crisp. Wash a couple of large handfuls of spinach. Put them in a pan over moderate heat, cover with a lid, and leave for a minute or two to wilt. Toss with the crisp potatoes, a little yogurt, and torn cilantro.

Enough for 2 to 3. Hot, cool, crisp, soft.

Reprinted with permission from Eat by Nigel Slater (Ten Speed Press 2014)