Community recipe
Crispy Potatoes with Creamy Dijon Mushrooms and Spinach
Golden roasted potatoes topped with a silky, savory mushroom-and-spinach skillet sauce. A spoonful of Dijon and a squeeze of lemon keep this cozy vegetarian dinner bright.
- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 900 g potatoes
- 2 tbsp olive oils
- 1 tsp kosher salt
- 0.5 tsp black pepper, ground
- 1 onion, finely diced
- 400 g cremini mushrooms, sliced
- 3 garlic cloves, minced
- 120 g baby spinaches
- 1 tbsp olive oil
- 150 ml heavy creams
- 1 tbsp dijon mustard
- 0.25 tsp kosher salt
- 50 g parmesan cheeses, grated
- 2 tbsp fresh parsleies, chopped
- 1 tbsp lemon juice, freshly squeezed
Make it
Instructions
- 01
Heat the oven and roast the potatoes
Set a rack in the middle of the oven, place a large rimmed baking sheet on the counter, and heat the oven to 450°F (230°C). Wash and thoroughly dry 900 g potato, then cut into roughly 1-inch pieces; leave the thin skins on. On the baking sheet, toss with 2 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper. Spread in a single layer with space between the pieces. Roast for 30–35 minutes, flipping after 20 minutes, until deeply golden at the edges and tender when pierced with a fork. | Why: Drying and spacing the pieces helps them brown rather than steam.
- 02
Prepare the skillet vegetables
While the potatoes roast, peel and finely dice 1 onion. Wipe 400 g cremini mushrooms clean with a damp towel and slice them. Peel and mince 3 garlic cloves. Wash 120 g baby spinach and dry it thoroughly. Set everything beside a large skillet; begin cooking when the potatoes have about 18 minutes left. | Why: Having everything ready lets the sauce finish just as the potatoes turn crisp.
- 03
Brown the mushrooms and wilt the spinach
Set the large skillet over medium-high heat for 1 minute; add 1 tbsp olive oil. Add the prepared onion and cook, stirring, for 3 minutes until softened. Add the sliced mushrooms in an even layer; cook for 7–8 minutes, stirring occasionally, until their moisture has evaporated and they have browned. Stir in the minced garlic for 30 seconds, then add the dry spinach and stir for 1–2 minutes, until just wilted. Lower the heat to medium-low. | Why: Browning the mushrooms before adding liquid builds a deeper, less watery sauce.
- 04
Make the Dijon cream sauce
Pour in 150 ml heavy cream and stir in 1 tbsp Dijon mustard and 1/4 tsp kosher salt. Grate 50 g Parmesan cheese and stir it into the skillet. Simmer gently over medium-low heat for 2–3 minutes, stirring, until the sauce lightly coats a spoon; do not let it boil hard. Taste and adjust with the already measured seasoning if needed. Remove the skillet from the heat. | Why: Gentle heat melts the cheese smoothly, while mustard sharpens the rich sauce.
- 05
Brighten and serve
Wash and dry 2 tbsp fresh parsley, then finely chop it. Squeeze and measure 1 tbsp lemon juice; stir the juice into the skillet sauce. When the potatoes are fork-tender and browned, let them stand on the baking sheet for 2 minutes so the edges stay crisp. Divide the potatoes among four plates, spoon the mushroom-spinach sauce over them, scatter with the chopped parsley, and serve warm. | Why: The short rest preserves the crust, and lemon and parsley lighten the creamy finish.
