Accordion potatoes with ham and spinach

Name: Accordion potatoes with ham and spinach - Marta L.
Ingredients: 500 g frozen spinach; 500 ml milk; 200 g sour cream; 1 yogurt 140 ml; 4 tablespoons flour; 100 ml oil; 5 cloves of garlic; 1 small onion; salt; pepper; paprika; 1.5 kg potatoes; 250 g country; style ham; vegeta; 300 ml water

Diverse - Accordion potatoes with ham and spinach by Marta L. - Recipia

Accordion potatoes with ham and spinach If I want to make something hearty and without too much hassle, I combine accordion potatoes with a spinach and ham sauce. I tried the recipe when I had leftovers in the fridge, and it turned out surprisingly well – a good option for a family lunch or when you need a filling dish without complications. The potatoes come out soft inside, with a crispy crust, and the spinach sauce adds flavor and texture. Quick Info Total time: about 1 hour and 10 minutes Preparation time: 15-20 minutes Cooking/baking time: 50-55 minutes (oven and stove) Servings: 5-6 Difficulty: easy Recipe type: main dish, lunch or dinner Ingredients 1.5 kg potatoes 250 g country ham 500 g frozen spinach 5 cloves of garlic 1 small onion 500 ml milk 200 g sour cream 1 yogurt of 140 ml 4 tablespoons flour 100 ml oil (divided) Salt Pepper Paprika Vegetable seasoning 300 ml water Preparation method 1. Peel the potatoes, wash them well, and cut them in half or leave them whole, depending on their size. Make shallow cuts in each potato, without cutting all the way through – thin slices, but still attached at the base. 2. Cut the ham into not too thick slices. Place a slice of ham between each cut in the potato. 3. Arrange the prepared potatoes in a baking tray. Sprinkle salt, pepper, paprika, and a little vegetable seasoning over them. Drizzle a little oil on each potato. 4. Pour 300 ml of water into the tray, cover with aluminum foil, and place in the preheated oven at 200 degrees Celsius. Bake for about 40 minutes. 5. After 40 minutes, remove the foil and leave the potatoes in the oven for another 10-15 minutes, until they get a crust and brown slightly. 6. Meanwhile, prepare the spinach sauce: finely chop the onion and garlic. Heat 50 ml of oil in a pot, add the onion and garlic, and sauté for a few minutes until softened. 7. Add the frozen spinach over the onion and garlic. Cook over medium heat, stirring occasionally, until the spinach is completely thawed and starts to simmer. 8. Pour 500 ml of warm milk over the spinach. Season with salt and pepper. Let it simmer on low heat for 15 minutes, stirring occasionally. 9. In a bowl, mix the sour cream with the yogurt (to be smooth). Gradually add the flour, stirring continuously. 10. Pour this mixture over the spinach and mix everything until homogeneous. Let it cook on low heat for another 5 minutes, until the sauce thickens. 11. When the potatoes are ready, serve them hot, alongside the spinach with sour cream and yogurt sauce. Why I make this recipe often It's one of the simplest options when I want to combine vegetables with meat and something creamy. It doesn't require many dishes or steps, and the ingredients are easy to find. Accordion potatoes add a twist to the classic baked potato. They keep well until the next day, and the spinach sauce is versatile – it also goes well with other side dishes. Tips and variations Tips - Potatoes are easier to cut if you use a thin, sharp knife. - If you want, you can add a bit of garlic between the potato cuts for extra flavor. - The milk should be warm when you pour it over the spinach, so the sauce doesn't curdle. - If you find the spinach sauce too thick, you can add a little more milk or water. Substitutions - Country ham can be replaced with bacon or another type of smoked meat. - For a meatless version, skip the ham and add only thin slices of vegetables (peppers, mushrooms) among the potatoes. - If you don't have yogurt, you can use only sour cream (adjust the quantity to be enough for the sauce). Variations - You can add grated cheese over the potatoes in the last 5 minutes in the oven for a different crust. - For more color, sprinkle some sweet smoked paprika over the potatoes. - If you prefer the spinach finer, you can blend it before mixing it with the sour cream. Serving ideas - Accordion potatoes with ham and spinach pair well with pickles or a simple green salad. - The spinach sauce also goes well with fried eggs if you want to change things up for your next meal. Frequently asked questions 1. Can I use fresh spinach instead of frozen? Yes, but you need a larger quantity – for 500 g of frozen, about 1 kg of fresh (it reduces when cooked). 2. If I don't have aluminum foil, can I use something else? You can cover the tray with a suitable lid or parchment paper, but with foil, browning is more assured. 3. Do I have to use yogurt for the spinach sauce? It's not mandatory, but yogurt gives the sauce a lighter texture. It can be made with just sour cream if you don't have yogurt on hand. 4. Can I freeze the leftover spinach sauce? Yes, it can be frozen, but the texture upon thawing may be slightly different. Mix well after reheating. 5. Can I use new potatoes for this recipe? Yes, but since they are smaller, be careful with the baking time – they might be ready a little faster. Nutritional values Approximate values per serving (from 5 servings): Calories: 500-550 kcal Proteins: 15-18 g Fats: 25-30 g Carbohydrates: 50-55 g Fiber: 6-8 g These values are estimates and may vary depending on the type of ham, sour cream, and potatoes used. The spinach sauce has a significant contribution of calcium and fiber, while the potatoes provide carbohydrates and potassium. Storage and reheating Accordion potatoes and spinach sauce can be stored in the fridge, in covered containers, for up to 2 days. They can be reheated in the oven or microwave, preferably with a little extra sauce over the potatoes to prevent them from drying out. The spinach with sour cream reheats well, but it doesn't retain its texture as well after freezing. It is recommended to be consumed fresh or at most the next day.

Accordion potatoes with ham and spinach

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