Frikadellen, Pan-Fried Potatoes and Creamed Spinach

Ingredients

• 2 lb Potatoes (Russet or Yukon Gold recommended)
• 8 cup Water (For boiling)
• 1 tbsp Salt (For boiling water)
• 2 tbsp Olive Oil
• 2 tbsp Unsalted Butter
• 1 tsp Garlic Powder
• 1 tsp Paprika (Smoked or sweet paprika)
• 0.5 tsp Black Pepper (Freshly ground)
• 2 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. 1

   Prepare and Par-Boil Potatoes

   • Wash and scrub the potatoes thoroughly. You can peel them or leave the skin on for extra fiber and texture. Cut into uniform 1-inch cubes.
   • Place the potato cubes in a large pot. Add 8 cups of cold water and 1 tablespoon of salt, ensuring the potatoes are covered by at least an inch of water.
   • Bring the pot to a rolling boil over high heat, then reduce the heat to maintain a steady simmer.
   • Cook for 8-10 minutes, or until the potatoes are just fork-tender. A fork should pierce them with slight resistance; do not let them become mushy.
   • Drain the potatoes in a colander and let them sit for 3-5 minutes to steam dry. This step is crucial for achieving a crispy exterior.
2. 2

   Fry for a Golden Crust

   • Heat the olive oil and butter in a large cast-iron or non-stick skillet over medium-high heat. Wait until the butter is fully melted and the foam subsides.
   • Carefully add the dry, par-boiled potatoes to the skillet in a single layer. Avoid overcrowding the pan; work in batches if necessary.
   • Let the potatoes cook undisturbed for 5-6 minutes. This allows a deep golden-brown crust to form on the bottom.
   • Use a spatula to flip the potatoes. Continue cooking for another 6-8 minutes, turning occasionally, until all sides are crispy and golden brown.
3. 3

   Season and Serve

   • Reduce the heat to low. Sprinkle the garlic powder, paprika, 1 tsp of salt, and black pepper evenly over the potatoes.
   • Gently toss for about 1 minute to coat the potatoes in the spices and allow them to become fragrant. Be careful not to burn the garlic powder.
   • Remove the skillet from the heat. Stir in the freshly chopped parsley.
   • Taste and adjust seasoning if needed. Serve immediately for the best crispy texture.

Ingredients

• 2 lb fresh spinach (about two 10-ounce bags)
• 3 tbsp unsalted butter
• 1 pcs shallot (medium, finely chopped)
• 3 pcs garlic (cloves, minced)
• 2 tbsp all-purpose flour
• 1 cup heavy cream
• 0.5 cup milk (whole milk recommended)
• 0.5 cup parmesan cheese (freshly grated)
• 0.75 tsp salt
• 0.5 tsp black pepper (freshly ground)
• 0.25 tsp ground nutmeg
• 0.25 tsp cayenne pepper (optional, for a little heat)

Instructions

1. 1

   In a large pot or Dutch oven, wilt the spinach in batches over medium heat. You can add a tablespoon of water to help it steam. Once wilted, transfer the spinach to a colander to cool slightly. Squeeze out as much liquid as possible from the spinach using your hands or a potato ricer. This step is crucial to avoid a watery dish. Roughly chop the drained spinach and set aside.

2. 2

   In the same pot, melt the butter over medium heat. Add the chopped shallot and cook until softened, about 2-3 minutes. Stir in the minced garlic and cook for another minute until fragrant. Whisk in the flour and cook for 1 minute to form a roux. Slowly pour in the heavy cream and milk while whisking constantly to prevent lumps. Bring the sauce to a simmer and cook for 2-3 minutes, until it has thickened enough to coat the back of a spoon.

3. 3

   Reduce the heat to low. Stir in the grated Parmesan cheese, salt, black pepper, nutmeg, and cayenne pepper (if using). Add the chopped spinach to the cream sauce and stir until everything is well combined. Cook for another 2-3 minutes until the spinach is heated through. Taste and adjust seasoning if needed.

4. 4

   Serve immediately while hot.