| 9 | 60 | 215 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 45 min | 8 |
| 1 tsp | Sea Salt |
| 1/2 tsp | Black pepper |
| 4 1/2 tbsp | Olive Oil, Extra Virgin (Divided or Avocado oil) |
| 1 1/3 kg | Russet potato (peeled and cut into 1/8-inch-thick slices) |
| 1 tbsp | Parsley, fresh (flat-leaf; chopped (optional)) |
| 2 clove(s) | Garlic (large; finely chopped) |
| 1 bag(s) | Baby spinach (chopped) |
| 1/2 tsp | Sea Salt |
| 1 tsp | Nutmeg, ground (freshly grated or to taste) |
Preheat oven to 450°. Combine salt and pepper in a small bowl. Heat olive oil in a 10-inch cast-iron or ovenproof heavy skillet over medium heat. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan; sprinkle with 1/4 teaspoon salt mixture. Drizzle 1/2 teaspoon olive oil over potatoes. Repeat the layers 5 times, ending with olive oil. Press firmly to pack. Cover and bake at 450° for 20 minutes. Uncover and bake an additional 25 minutes or until potatoes are golden. Loosen edges of potatoes with a spatula. Place a plate upside down on top of pan; invert potatoes onto plate. Sprinkle with parsley, if desired.
For Chef G's Sauteed Spinach:
Heat oil in a large skillet over medium-high heat. (If you have a medium skillet, cook in batches with the ingredients divided). Add garlic and cook about 30 seconds or until fragrant, stirring constantly. Add spinach; sprinkle with salt and nutmeg. Cook, stirring constantly, tossing well to combine, until spinach lightly wilts.
From Martha Condra: This has to be a favorite recipe of mine. There fresh herbs add a lot of interest and it’s wonderful with the sautéed spinach. You can easily cook the spinach and keep it warm while the potatoes are in the oven. The spinach is from my executive chef. There really wasn’t a recipe, I just received instructions from him as I was cooking, so I have included all measurements as best as I can. The nutmeg really makes a difference. Tongs are really useful for cooking the spinach; I think they work better than a spoon. (the original recipe used butter, but olive oil is substituted for fasting)
| Vegetables | 1.8 |
