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

• 450 g spinach (fresh, about 1 lb)
• 2 tbsp unsalted butter
• 1 pcs shallot (small, finely chopped)
• 2 pcs garlic (cloves, minced)
• 1.5 tbsp all-purpose flour
• 0.5 cup heavy cream
• 0.5 cup milk (whole milk recommended)
• 0.25 cup parmesan cheese (freshly grated)
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 0.125 tsp ground nutmeg (a small pinch)
• 0.125 tsp cayenne pepper (optional, for a little heat)
• 1 tsp lemon juice (freshly squeezed)

Instructions

1. 1

   Prepare the spinach

   • In a large pot, wilt the fresh spinach in batches over medium heat. You can add a splash of water to help it steam.
   • Once wilted, transfer the spinach to a colander to cool down for a few minutes.
   • Squeeze out as much liquid as possible from the spinach using your hands. This step is crucial to avoid a watery dish.
   • Roughly chop the drained spinach and set it aside.
2. 2

   Make the cream sauce

   • 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.
3. 3